Food, Recipes

Spicy Wake 'Em Up Breakfast Burritos

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Spicy breakfast burritos with chorizo, eggs, bell pepper, onion, jalepeno

What's my favorite way of keeping warm food warm while stumbling around a cold campsite?  Tortillas.  Forget bowls and plates, wrap up that hot goodness in a tortilla and it'll stay warmer longer.  Here's one of our favorite morning dishes with a kick. Serves about 6 adults.

Ingredients

  • 1/2 pound chorizo
  • 12 eggs, scrambled
  • 1 fresh red bell pepper
  • 1 fresh green bell pepper
  • 1/2 red onion
  • 2 fresh jalepeños
  • 12 flour tortillas

Directions

  1. Prepare the chorizo in one shallow pan
  2. Add the eggs and scramble in the same pan
  3. Add vegetables for 2-3 minutes
  4. Scoop into a tortilla, wrap 'em up, and wrap each one in foil -- or just serve it up buffet "come an' get it yerself" style.

Short Cuts and Alternates

To minimize the effort in camp, you can cheat a bit (who's looking?) by doing one or more of the following:

  • Slice/dice the vegetables at home
  • Try whole wheat tortillas or corn tortillas for a healthier option
  • Non spicy?  Swap chorizo for diced potatoes or hashbrowns and hold the jalepeños
  • Or leave the vegetables raw and let your campmates add their own to each burrito

Comments   

 
John101477
0 / 0
# John101477 2010-02-24 12:03
My dad started doing this when we go pn big family outing with him. talk about near gourmet in the outdoors. good stuff!!!
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Kevin Sturmer
+3 / 0
# Kevin Sturmer 2011-02-09 22:57
Breakfast Burritos have been a camp staple of ours for years. They work for family and friends. When making them for large groups - keep the cooked ingredients separate so that each person can assemble their burrito with only the stuff they enjoy eating (less waste more happily filled stomachs).

Before heading out - break each days worth of eggs and vac-seal them in bags. No need worrying about broken eggs along the way. Same goes for pre-shredding the cheese(s).

One big hit is adding hashbrowns. Get the dehydrated hashbrowns from restaurant supply stores or large stores like Costco. Some say you need to soak them in water for hours.. not so. Just put them in a skillet with the water and start cooking them. We ditched the box they came in for a sealing plastic tub and taped the instruction quantities on the lid.
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Mark
0 / 0
# Mark 2011-02-09 23:00
Great tips, Kevin. Thank you much!

Say, what do you use to vac-seal at home?
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Kevin
+2 / 0
# Kevin 2011-02-10 13:29
Thanks.

We've used a variety of retail vac-sealers - mostly the FoodSaver varieties. Our usage is a little more hardcore than the typical user. The FoodSavers are great for the typical household just getting into it or who use it moderately. We're currently looking over our options as we enter in to the arena of actual commercial grade vac-sealers like the VacMaster VP215
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