Camping Breakfast Burritos
We all love breakfast in camp, but what’s even better is a fast breakfast in camp. These hefty burritos are exactly that. You can even make them ahead of time (up to 2 days), keep them in the fridge or cooler wrapped in foil, and then warm (unwrapped) in a skillet until they’re golden brown and toasty.
For smoky, savory flavor and protein, we layered in our ready-to-eat Venison Links, cheese, and our Black Bean Soup mix, allowed to cool until it’s as thick as refried beans (but tastier).
Breakfast burritos at home: Of course, these burritos are just as easy to put together at home, and they're great for a weekend brunch since you can make a whole bunch ahead of time.
- 1 pack Patagonia Provisions Organic Black Bean soup
- Extra-virgin olive oil
- 2 medium potatoes, diced small
- 2 tsp. taco seasoning, such as Patagonia Provisions Organic Taco Seasoning
- 6 eggs, beaten lightly with 1 tsp. of the taco seasoning
- 1/2 cup shredded meltable cheese like cheddar, mozzarella or Monterey Jack
- 1 pack (2.2 oz) Patagonia Provisions Venison Links, thinly sliced
- Chopped cilantro, if you like
- Your favorite salsa
Putting It All Together
- Prep the soup according to package instructions and let it sit off the heat until it thickens (at least 5 minutes).
- Meanwhile, pour enough oil into a large skillet to coat the bottom and heat till shimmering. Add the potatoes and 2 tsp. taco seasoning and fry them, stirring every now and then, until they’re tender and browned, about 10 minutes. Scoop the potatoes into a bowl.
- Add a little more oil to the skillet, pour in the eggs and scramble them the way you like.
- Put a tortilla on each plate. On the lower third, smear on a couple big spoonfuls of black bean soup (it will be super thick, like refried beans). Top with eggs, potatoes, cheese, venison links, cilantro and a spoonful of salsa (don’t overfill). Fold the sides over the filling and roll up the tortilla tightly.
- Eat the burritos immediately, or wrap in foil and keep cold for up to 2 days. To serve, unwrap and toast in the skillet over low heat until crisp and golden. Serve with extra salsa.
Variation: Camping Breakfast Vegan Burrito
To make a hefty vegan burrito, use a vegan egg substitute like Just Eggs or crumbled extra-firm tofu, your favorite vegan cheese, and a soy chorizo (like Soyrizo) instead of the venison links.