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Easy Make Ahead Camping Breakfast Burritos with Eggs and Sausage

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These make-ahead breakfast burritos combine savory sausage, fluffy eggs, and melted cheese wrapped in warm tortillas, perfect for quick and delicious outdoor mornings.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 pound (450 g) ground breakfast sausage (mild pork preferred)
  • 8–10 flour tortillas, 8-inch (20 cm)
  • 1½ cups (170 g) shredded cheddar cheese
  • ½ small onion, finely chopped
  • ½ medium bell pepper, diced (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or butter
  • Salsa (optional, for serving)

Instructions

  1. Cook the sausage: Heat a large skillet over medium heat and add the ground sausage. Break it up with a spatula and cook for about 7-8 minutes until browned and cooked through. Add the garlic powder, smoked paprika, salt, and pepper halfway through cooking. Once done, transfer the sausage to a bowl and wipe the skillet clean, leaving some fat.
  2. Sauté the veggies: In the same skillet, add 1 tablespoon olive oil or butter. Toss in the chopped onion and diced bell pepper. Cook for 4-5 minutes until softened and fragrant. Remove from heat and mix with the cooked sausage.
  3. Scramble the eggs: Crack the eggs into a bowl and whisk until smooth. Pour into the skillet over medium-low heat. Stir gently and continuously to create soft, fluffy curds, about 3-4 minutes. Remove from heat when eggs are just set but still moist.
  4. Combine filling: Add the sausage and veggie mixture back into the skillet with the eggs. Stir gently to combine evenly. Sprinkle in 1 cup of shredded cheddar cheese and fold it in while warm to melt.
  5. Assemble the burritos: Lay a tortilla flat on a clean surface. Spoon about ½ cup (120 ml) of the egg and sausage filling onto the center. Sprinkle extra cheese if desired. Fold in the sides, then roll tightly from the bottom up. Wrap each burrito in foil or parchment paper.
  6. Storage options: Refrigerate wrapped burritos for up to 2 days or freeze in airtight bags for up to 3 months.
  7. Reheating: At camp, unwrap the burrito and heat over a camp stove or fire for about 5 minutes, turning occasionally. Alternatively, microwave for 1-2 minutes if available.

Notes

Scramble eggs low and slow to avoid rubbery texture. Season sausage while cooking for best flavor. Don’t overfill burritos to prevent tearing. For crispy outside, unwrap foil last minute and char on skillet or grill grate. Use sharper cheese for better melting. Vegetarian and dairy-free substitutions suggested in variations.

Nutrition

Keywords: camping breakfast, breakfast burritos, make ahead breakfast, eggs and sausage, outdoor cooking, camping food, easy breakfast

Find it online: https://tessierecipes.com/easy-make-ahead-camping-breakfast-burritos-with-eggs-and-sausage-recipe-for-perfect-outdoor-mornings/