Campfire Burritos Recipes

CAMPING BREAKFAST BURRITOS

Steps:

• In 12-inch skillet, cook sausage, stirring frequently, until no longer pink.
• Meanwhile, in large bowl, beat eggs with whisk until well blended.
• When sausage is thoroughly cooked, pour eggs into skillet. Cook, stirring frequently, as eggs set up. When eggs have started to set up but are still runny, add green chiles. Continue to cook until eggs are set. Add cheese; stir to distribute evenly. Remove from heat.
• Wrap tortillas in clean kitchen towel. Microwave on High 30 to 45 seconds to soften. Place 1 tortilla on top of large sheet of foil. Spoon one-eighth of egg mixture onto center of tortilla. Fold in ends; roll into burrito shape. Wrap burrito tightly in foil. Repeat with remaining tortillas and egg mixture.
• Place foil-wrapped burritos in large resealable food-storage plastic bag. Store in refrigerator or insulated cooler with ice until ready to cook.
• When ready to cook, place wrapped burritos in hot coals next to fire. Cook until burritos are thoroughly heated, 10 to 15 minutes depending on how hot the fire is.

CAMPFIRE BURRITOS

Steps:

• Pulse the roast beef in the food processor until fine.
• Mix with the reast of the ingredients and roll up in the wraps.
• Then wrap in tin foil.
• Once camping place the tin foil bundles around on the camp fire rocks and slowly heat up till warm through- the wraps will get nice and toasted. T.
• his can also be done on a grill or even in the oven at home- just needs to be warm all the way through!

CAMPFIRE FOIL PACK BREAKFAST BURRITOS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil.
• Put the potatoes and pepper out on the prepared baking sheet. Drizzle the oil over the vegetables and toss along with 1 teaspoon of salt and 1/2 teaspoon pepper. Spread the vegetables out in to a single layer on three-quarters of the baking sheet. Crumble the sausage on the remaining quarter of the baking sheet. Roast until the potatoes are fork tender and the sausage is cooked all the way through, about 25 minutes. Let cool completely. Pack into a large plastic re-sealable bag and refrigerate up to overnight. Pack in a cooler. (Make sure to pack all of the other ingredients and equipment too.)
• Build a medium campfire (if there is a grate for cooking then go ahead and use it).
• Make the foil packs: Cut eight 15-inch pieces of nonstick foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total. Put a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a quart-sized glass mason jar and shake well to scramble.
• Divide the eggs evenly among the bowls. Fold the sides over the fillings to create a seal. Place the foil packs directly onto the coals of the fire, or on the grate above the fire, and cook, rotating with tongs every few minutes until the eggs are set, about 10 minutes. This could take more or less time depending on the strength of the fire, careful of steam you can open the packs to check while they cook. Remove from heat and let cool for 2 minutes so you can handle the foil.
• Open each packs and flip the mixture out onto the middle of your tortillas and top with Cheddar, hot sauce, salsa, scallions and sour cream.