Camping Make-Ahead Breakfast Burritos

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.

Ingredients Needed:

• 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.

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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. 

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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.

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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:

1. Wrap each burrito individually in parchment paper followed by aluminum foil.
2. Line the wrapped burritos on a baking sheet and flash freeze for 1 hour or until hardened.
3. 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.

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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

If you’ve tried these make-ahead breakfast burritos or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!

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