Forget the bagels and the cereal – you can have a hot breakfast even when mornings are crazy when you are camping with these make-ahead breakfast burritos!
I live in a beautiful state. I’m surrounded by the beauty of the mountains. And as much as I complain about the winters, I’m smitten by the summers and the falls and the springs. And ok – I do dislike the cold, but it’s pretty darn gorgeous here in the winter as well. (Maybe if I were a skier I’d see the winters differently…)
I didn’t grow up in Utah, or the mountains for that matter, but I did grow up just south of some beautiful mountains. And vacation for us growing up was a lot of camping. And I loved it! We had a pop up tent trailer for a lot of my childhood, but I have many fond memories of sleeping in tents as well.
And I still love camping today. It’s just a bonus that I can drive 15 minutes and I’m in a beautiful canyon, surrounded by mountains and trees and streams. I wish that we went camping more often than we do – especially since it’s so close!
One of my biggest memories from camping when I was a kid is – of course – the food. My mom didn’t keep a lot of junk food in the house, but whenever we’d go camping, that’s the only time I’d see Twinkies and Ding Dongs and little powdered donuts. When you don’t get these kinds of treats very often, it’s quite the event when they are just there for the taking.
But as excited as I always was for the junk food, I was even more excited for my mom’s breakfast burritos.
Let me just tell you – my mom makes the best breakfast burritos. Camping or not – whenever the family is together and there is breakfast to be had, you can bet that everyone will be requesting my mom’s breakfast burritos.
Now, no matter how hard I’ve tried, I’ve never been able to make breakfast burritos quite like she does. I seriously think she just has the magic touch, because I can duplicate the ingredients exactly, but they never taste the same.
So instead of trying to imitate, I decided that I should just make them my own way. And maybe after I make these hundreds of times, my kids might come to me one day down the road when they are grown, asking me to make “mom’s breakfast burritos”.
The thing I love the most about these breakfast burritos is that they are totally make ahead. I have 3 kids. 3 young kids. 3 adventurous kids. 3 kids that I must keep an eye on at all times, especially when we are in the woods and there is a fire burning. Anything that has as much of the work done as possible before we leave to go camping makes for a more enjoyable camping trip. (Plus less dishes to do – because we all know that doing dishes while camping without a sink is no fun!)
I like to make these up ahead of time and wrap them tightly in foil. Make sure you are using heavy duty foil, and even double wrap them if you can. If the foil comes undone while your burritos are in the fire, it’s hard to save them. Once they are wrapped in foil, throw them all into a large tiptop bag, and then they can hang out in a fridge or in an ice chest until you need to cook them up for breakfast.
I made these breakfast burritos with my current favorite combo of breakfast flavors. I love everything with a southwestern flair, and these do not disappoint. My favorite part is probably that I add Old El Paso Taco Seasoning into the eggs – such an easy way to bring an extra punch of flavor to your eggs!! The taco seasoned eggs are combined with hash browns, cooked cubed ham, cheese, cilantro and my other favorite part – the Old El Paso green chiles. I bet you didn’t see that coming, did you? 😉 (Ok, ok – we all know that I’m a green chile addict at this point.) All of the ingredients are wrapped up in a tortilla before they are rolled into burritos.
Can we talk tortillas for a minute, though? This was actually my first time to try Old El Paso’s flour tortillas, and I’m totally sold. I had already heard that they were rated #1 by Cooks Illustrated, so I had high hopes, and those hopes were completely met.
These breakfast burritos were a hit with my family. In fact, my husband told me that he wants me to make them even when we aren’t camping!! But we’ve still got a couple of weeks of summer yet – I see a camping trip and some breakfast burritos in our future!
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- Heat the olive oil in a large skillet. Add the hash browns and cook for 1 minute, stirring continuously. Add in the ham. Continue to cook, stirring occasionally, until the hash browns and ham have both browned, about 8-10 minutes.
- Meanwhile, in a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns and ham have browned, pour the eggs into the skillet. Cook, stirring frequently, until the eggs have set. Stir in the green chiles, cheese and cilantro.
- Warm the tortillas. Put ⅛ of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a ziptop bag in the refrigerator or in a cooler.
- When ready to cook, place wrapped burritos in hot coals next to fire. Let the burritos sit in the coals, turning once, until heated through, about 10-15 minutes. (The time will depend on how hot your fire is.)
I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.