Make Ahead Breakfast Burritos

Make Ahead Breakfast Burritos

Bill has always been enthusiastic about camping and taking long backpacking trips, meanwhile I am a complete newbie at understanding the logistics and planning of a true backpacking trip. I experienced my first backpacking trip last year in Havasupai Falls, near the Grand Canyon, but this was nothing compared to the John Muir Trail. Don’t worry, I’m not gearing up for the 211 mile trip, Bill and I simply met his sister and her fiance at the tail-end of their trip. Bill completed the trail about 5 years ago and knew what to expect. He made the executive decision to prepare some hearty options breakfast options since the two had been eating oatmeal for breakfast for weeks straight. We prepped these burritos the night before we left to go camping and they were an easy breakfast option and kept well in an ice-chest for 3 days. I’m sure these could be frozen and heated up at home too, we just didn’t have that luxury out in the Sierras.

Make Ahead Breakfast Burritos

8 extra large tortillas
16-24 slices of bacon (we love bacon, so we opted for each burrito to have 3 slices in it)
12 eggs
2 potatoes
1/2 onion, chopped
cheddar cheese, shredded
2 Tbsp olive oil, divided
Salt and Pepper, to taste
Foil, to wrap burritos

Make Ahead Breakfast Burritos

Lay strips of bacon on two foil lined baking pans. Cover with an extra layer of foil and bake at 425 degrees for 20-30 minutes. Do not preheat the oven, start the time as soon as the bacon enters the cold oven. Once bacon is cooked to your liking, remove from oven and drain strips on a paper towel lined plate.

While the bacon is cooking, thinly slice potatoes, alternatively, use a spriralizer to create thin potato ribbons. Heat a large pan over medium high heat and add 1 Tbsp of oil. Add half the chopped onions and half the potatoes to the pan and cook until crispy. Season with salt and pepper, to taste. Repeat with the remaining oil, onion and potatoes. Set cooked potatoes aside until it’s time to assemble the burritos.

Crack eggs in a large bowl, season with salt and pepper, then scramble to combine. Over medium low heat, spray a large pan with cooking spray and add egg mixture. Stir eggs until mixture is a soft scramble. Do not over cook the eggs, as they will be reheated prior to consumption.

Once all the components are cooked, it’s time to assemble the burritos. Warm the tortillas, one at a time, for easier burrito rolling. Add 1/8th of the potatoes, 2-3 slices of bacon, 1/8th of the eggs and a sprinkle of shredded cheddar cheese and roll into a burrito. If desired, sprinkle the open edge of the burrito with more cheddar cheese. Pan fry to melt and seal tortilla edge closed.

Wrap assembled burrito in foil. Let cool completely before refrigerating. To reheat, bake at 300 degrees for 10 minutes, then pan fry to crisp the tortillas.

Note: We prepped these for camping and reheated the burritos over the fire for about 15 minutes, then used a griddle over our camping stove to crisp the tortillas. The results were perfect and a welcome treat while camping 🙂

Rosinson Lake at Onion Valley Campground


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