Campfire Breakfast Burritos
Campfire Breakfast Burritos
Ingredients
For the Filling
- 8 slices bacon, chopped
- 1 pound potatoes, diced small
- 1/2 yellow onion, diced
- 1 bell pepper, any color, diced
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
For Assembly
- 8 flour tortillas, large, burrito-size
- 1 1/2 cups cheddar cheese, shredded
Optional Toppings
- 1/2 cup salsa, as needed
- 1/4 cup hot sauce, as needed
- 1/2 cup sour cream, as needed
- 1 avocado, sliced, as needed
Instructions
- 1
Place a large cast iron skillet over medium campfire heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon, drain excess fat (reserve about 1 tablespoon in the skillet), and crumble the bacon.
⏱️ 7 min
- 2
Add the diced potatoes to the skillet with the reserved bacon fat. Cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes. If the skillet seems dry, add a small amount of butter.
⏱️ 10 min
- 3
Add the diced yellow onion and bell pepper to the skillet with the potatoes. Continue to cook until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 4
While the vegetables cook, whisk the large eggs with milk, salt, and black pepper in a mixing bowl until well combined.
⏱️ 2 min
- 5
Push the cooked potatoes and vegetables to one side of the skillet. Add the butter to the empty side and let it melt. Pour the egg mixture into the buttered side. Scramble the eggs until just set, then mix them with the potato and vegetable mixture. Stir in the crumbled bacon and 1 cup of the shredded cheddar cheese until the cheese is melted and incorporated.
⏱️ 8 min
- 6
Warm the flour tortillas one at a time by placing them directly over the campfire flames for a few seconds on each side, or in a separate dry skillet, until pliable. Keep warm by wrapping in aluminum foil.
⏱️ 3 min
- 7
To assemble, spoon about 1/2 cup of the hot filling onto the center of each warm tortilla. Sprinkle with the remaining 1/2 cup of shredded cheddar cheese, dividing evenly among the burritos.
⏱️ 3 min
- 8
Fold in the sides of the tortilla, then roll up tightly from the bottom to form a burrito. Serve immediately with your choice of optional toppings such as salsa, hot sauce, sour cream, or sliced avocado.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Campfire Breakfast Burritos
Ingredients
For the Filling
- 8 slices bacon, chopped
- 1 pound potatoes, diced small
- 1/2 yellow onion, diced
- 1 bell pepper, any color, diced
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
For Assembly
- 8 flour tortillas, large, burrito-size
- 1 1/2 cups cheddar cheese, shredded
Optional Toppings
- 1/2 cup salsa, as needed
- 1/4 cup hot sauce, as needed
- 1/2 cup sour cream, as needed
- 1 avocado, sliced, as needed
Instructions
- 1
Place a large cast iron skillet over medium campfire heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon, drain excess fat (reserve about 1 tablespoon in the skillet), and crumble the bacon.
⏱️ 7 min - 2
Add the diced potatoes to the skillet with the reserved bacon fat. Cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes. If the skillet seems dry, add a small amount of butter.
⏱️ 10 min - 3
Add the diced yellow onion and bell pepper to the skillet with the potatoes. Continue to cook until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 4
While the vegetables cook, whisk the large eggs with milk, salt, and black pepper in a mixing bowl until well combined.
⏱️ 2 min - 5
Push the cooked potatoes and vegetables to one side of the skillet. Add the butter to the empty side and let it melt. Pour the egg mixture into the buttered side. Scramble the eggs until just set, then mix them with the potato and vegetable mixture. Stir in the crumbled bacon and 1 cup of the shredded cheddar cheese until the cheese is melted and incorporated.
⏱️ 8 min - 6
Warm the flour tortillas one at a time by placing them directly over the campfire flames for a few seconds on each side, or in a separate dry skillet, until pliable. Keep warm by wrapping in aluminum foil.
⏱️ 3 min - 7
To assemble, spoon about 1/2 cup of the hot filling onto the center of each warm tortilla. Sprinkle with the remaining 1/2 cup of shredded cheddar cheese, dividing evenly among the burritos.
⏱️ 3 min - 8
Fold in the sides of the tortilla, then roll up tightly from the bottom to form a burrito. Serve immediately with your choice of optional toppings such as salsa, hot sauce, sour cream, or sliced avocado.
⏱️ 3 min