Camping Breakfast Burritos

Skill Level
4 (12-in) 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.

Variation: Camping Breakfast Vegan Burrito


Putting It All Together

  1. Prep the soup according to package instructions and let it sit off the heat until it thickens (at least 5 minutes).
  2. 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.
  3. Add a little more oil to the skillet, pour in the eggs and scramble them the way you like.
  4. 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.
  5. 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.