Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab and go breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!
This post was sponsored by the Idaho Potato Commission. All thoughts and opinions are my own.
I’m not sure if it’s the mountain air or sleeping in a tent, but camping makes me hungry! Luckily, the whole crew can fuel up with my favorite make ahead breakfast burritos.
I love making these in big batches because they are perfect to freeze and pack for camping trips. Plus, they are huge. No one complains about being hungry til supper and for me, when camping, the fewer dishes the better.
Oh, and if you really want to stretch your dollar, you can use up leftovers as the meaty fillings! Pretty much my MO in all my camping recipes.
- Potato Tots – I use frozen Idaho Crispy Potato Tots for this recipe, but pretty much any variety of potato will work. If you don’t have frozen tots on hand, use up leftovers as the potato filling. I love to make these with leftover cast-iron fries.
- Eggs – be sure to scramble the eggs pretty well so they aren’t super runny. Too much moisture can make the tortillas soggy.
- Seasonings – I use a blend of my Over Easy Egg and Everything Blend, salt, and pepper to season the eggs.
- Butter – used to brown the sausage.
- Onion – creates a sweet flavor base for the sausage.
- Poblano Peppers – I mix charred and chopped poblano peppers into the filling for a spicy sweet kick of flavor.
- Sausage – whatever variety of sausage you prefer works great.
- Flour Burrito Shells – large works best for rolling up the burritos.
- Bacon – cooked and crumbled.
- Black Beans – drained and air-dried so there isn’t too much moisture.
- American Cheese – or any cheese you prefer.
- For Serving – avocados, tomatoes, crema, green and red salsa, hot sauce
How to Make Make-Ahead Breakfast Burritos for Camping
These make-ahead breakfast burritos are the perfect easy camping recipe. They come together with just a few simple prepping steps and can be easily stored and reheated later on!
Prep the Ingredients
First, cook the tots according to package instructions until thoroughly crisped.
Next, scramble the eggs in a skillet over medium-high heat. Season with salt and pepper, then spoon them onto a plate to cool.
Using a flame from a gas range or a grill, toast the poblanos over high heat until blackened. Allow them to sit for a few minutes to cool, then peel off the skin. Chop and set aside.
Melt butter in a skillet and sauté the onion until soft. Add the sausage and cook for about 15 minutes or until browned all over. Add the poblano peppers, then remove from heat and cool completely.
Assemble the Burritos
Lay the tortillas out on a clean work surface, then layer two slices of cheese down the center of each.
Add 12 crispy tots in rows of three down the center of the tortillas, then top with eggs, beans, sausage and veggie mix, and bacon.
Carefully fold the burrito by folding the edges of the tortilla up over the filling, then rolling. Use your thumbs to hold in the filling as you roll. Place seam-side down on a baking sheet while you repeat until all of the filling ingredients are used up.
How to Store Make-Ahead Breakfast Burritos
Once all of the filling ingredients are prepared, it’s time to store the burritos! Here’s what I do to prep these make-ahead breakfast burritos for camping:
- Wrap each burrito individually in parchment paper followed by aluminum foil.
- Line the wrapped burritos on a baking sheet and flash freeze for 1 hour or until hardened.
- Transfer the frozen burritos to a resealable bag and store in the freezer for up to 3 months.
How Do You Reheat a Camping Burrito?
When you’re ready to reheat your burritos at camp, be sure to have a low and even fire going. Remove the burritos from the baggie, then unwrap and remove the parchment paper. Re-wrap in foil before cooking.
Place the foil-wrapped burritos directly on the coals on the cooler side of the campfire or place them on a grilling grate above the fire. Cook for 30-35 minutes. If you’re cooking directly on the coals, rotate the burritos every 10 minutes to ensure even cooking.
Can You Cook These in the Oven?
Not camping? No problem! These burritos are an excellent meal-prep option and can be easily cooked either in a skillet or in the oven.
To cook in a skillet, heat the pan over medium-high heat with a little bit of oil. Add the burritos to the pan and cook until the filling is heated all the way through and the outside of the burrito is golden and crispy.
To cook in the oven, preheat the oven to 375ºF
How Do You Keep Make-Ahead Breakfast Burritos from Getting Soggy?
When prepping burritos for freezing, there are a few handy tips and tricks you can follow to avoid anything getting soft or soggy over time:
- Cook and cool everything! Pre-cooking and cooling the ingredients releases any excess moisture and prevents steam from hot foods from getting trapped in the foil.
- Don’t add salsas. Wetter ingredients like salsa or other sauces can make things soggy over time. Save those for dipping rather than trying to add them to the filling.
- Don’t use soft fruits or veggies. Any softer ingredients, like avocado or tomato, can get mushy and release moisture as they sit.
- Wrap and store well. Wrap tightly in parchment paper and foil to prevent any freezer burn or ice crystals from forming. No one wants soggy tortillas!
More Camping Recipes You’ll Love
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Make-Ahead Breakfast Burritos
- 1 package frozen Idaho Crispy Potato Tots
- 12 eggs scrambled
- 1 tsp Egg Blend Seasoning
- Salt and Pepper
- 1 tsp butter
- ½ Onion chopped
- 2 poblano Peppers
- ½ pound sausage
- 8 large flour burrito shells
- 8 oz Bacon cooked until crispy and dried on paper towels
- 1 14 oz jar black beans drained and air-dried
- 20 slices American cheese
- 2 to 3 avocados
- Tomatoes sliced
- Green and Red salsa
- Hot Sauce
Cook the Crispy Tots:
- Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.
- Arrange the potato tots on a baking sheet in a single layer.
- Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.
- When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.
Scramble the Eggs:
- Whisk the eggs in a large bowl.
- Preheat a large non-stick skillet over medium-high heat.
- Pour the eggs in and allow curds to form.
- Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
- When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
- Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Toast the Poblano Pepper:
- Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
- Place the peppers in foil and wrap.
- Allow the peppers to sit for 5 minutes until cool.
- By now, the skin will have softened and you can peel it off of the peppers, discarding it.
- Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:
- Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.
- Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
- Add the chopped poblano peppers.
- Remove from heat and allow to cool completely.
Assemble the Burritos:
- On a large clean work surface, arrange all of the tortillas out.
- Place 2 slices of cheese down the center of each.
- Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.
- Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
- Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
- Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:
- Tightly wrap each burrito in parchment paper.
- Then wrap each burrito in an additional layer of heavy-duty aluminum foil.
- Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month.
- Date the bag with a permanent marker for later use.
- Place in the freezer until ready to use.
Cook the Burritos:
- When ready to cook, preheat your grill or campfire for indirect heat. See note.
- Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
- Grill the burritos for about 30-35 minutes.
- Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.
- Serve by peeling back the foil and topping as desired.
- This recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
- When cooking outside, the elements will be a factor for if the burritos need to heat longer before being enjoyed.
- Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.
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Hi! Making these now for my family’s camping trip this weekend. Thanks for sharing!
Question – will these keep for 3 days in a cooler with ice?
Hi Alison, stoked you’re going camping! Where ya headed?
For 3-days in the cooler. Welp, that would come down to how well the cooler stays cold and how well you wrap these. I’d make sure that no matter what they won’t get waterlogged if ice melts. As long as the cooler stays a safe tempt they should be fine.
Have a blast!
We are trying this recipe for camping but I was wondering.. what is egg blend seasoning?
Hey hey Theresa, I hope you guys have an awesoem camp trip! Just got back from one myself. The egg blend can be any blend you prefer but I have my own blend called Over Easy that I use on a LOT of recipes! It can be found here.