We have been able to go camping a lot this summer, and one of the best parts about camping aside from being in the mountains, is the food! I like to prepare the food in advance as much as possible, and these breakfast burritos are perfect to make ahead, then heat up on the campfire when you wake up in the morning! Read more on how to make them below!{Campfire Breakfast Burritos}
Makes 4-6 breakfast burritos
4-6 Flour Tortillas
7-8 Eggs
2 tbs milk
1 tbs water
2 tbs fresh chives, chopped
Salt and Pepper
Shredded Cheese
6 slices Bacon, cooked cut in 1 inch pieces
1 Zucchini squash, diced
1 Red Peppers, diced
1 cup Mushrooms, sliced
5 Red Potatoes, cubed and roasted Olive Oil
7-8 Eggs
2 tbs milk
1 tbs water
2 tbs fresh chives, chopped
Salt and Pepper
Shredded Cheese
6 slices Bacon, cooked cut in 1 inch pieces
1 Zucchini squash, diced
1 Red Peppers, diced
1 cup Mushrooms, sliced
5 Red Potatoes, cubed and roasted Olive Oil
In a medium bowl, combine eggs, chives, 2 tbs milk, 1 tbs water, pinch of salt, handful of shredded cheese, pinch of pepper. Whisk well, and heat a large skillet over medium high heat. Scramble the eggs until cooked well and set aside.
Heat oven to Broil. Place cubed red potatoes in a baking dish, and drizzle with olive oil, and sprinkle with salt and pepper. Roast potatoes for about 15-20 minutes until tender.
In a large skillet heat 1 tsp olive oil, then add squash, red peppers, and mushrooms. Saute until tender, over medium heat, about 5-7 minutes.
Cook bacon.
When ready to assemble. Lay a flour tortilla on a sheet of foil. Layer scrambled eggs, bacon, squash, mushrooms, peppers, potatoes, and top with shredded cheese.
Roll up tortilla, tucking each end in, then rolling. Roll the burrito up in foil.When ready to cook it for breakfast when camping, place the burritos in the foil directly over hot coals for about 5 minutes or until heated through.
Serve with salsa!
Serve with salsa!
