Camping Breakfast Burritos (Bacon, Egg & Cheese)
Stuffed with crispy bacon, fluffy scrambled eggs, sautéed bell pepper and green onions, and melted cheddar and Monterey Jack cheese, these camping breakfast burritos are easy to make ahead or cook fresh right over the campfire. The ultimate portable, protein-packed camping breakfast!
Ingredients
- 9 slices bacon
- 2–4 tablespoons bacon grease (reserved from cooking the bacon)
- 1 large bell pepper, chopped
- 6 green onions, chopped
- 12 large eggs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 burrito-size flour tortillas (or gluten-free tortillas)
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
Instructions
- Cook the bacon in a large cast iron skillet or griddle over the campfire (or camp stove) until crispy. Set aside. Reserve 2–4 tablespoons of bacon grease in the skillet.
- While the bacon cooks, wash and chop the bell pepper and green onions into small, bite-sized pieces.
- Sauté the bell pepper and green onions in the bacon grease over medium heat for 3 to 5 minutes, or until tender.
- Crack all 12 eggs directly into the skillet with the sautéed vegetables. Season with salt and ground black pepper. Scramble everything together, stirring frequently, until the eggs are fully cooked through.
- Crumble the cooked bacon and stir it into the egg and vegetable mixture until evenly combined.
- Lay a burrito-size tortilla flat on a clean surface. Spoon a generous portion of the egg mixture into the center of the tortilla.
- If desired, add a splash of hot sauce, a spoonful of salsa, or a dollop of sour cream at this stage.
- Sprinkle shredded cheddar and Monterey Jack cheese over the filling.
- Fold in both short sides of the tortilla, then roll tightly from the bottom up into a firm, compact burrito.
- Wrap each burrito completely in heavy-duty aluminum foil.
- Place the foil-wrapped burritos on a campfire grill grate or directly on hot coals. Cook for 5 to 10 minutes, turning every 1 to 2 minutes to ensure even heating and to prevent burning.
- Once the cheese is melted and the burrito is heated through, remove from the fire, unwrap carefully, and serve with sour cream, salsa, and guacamole if desired.
Notes
- If you don't have enough bacon grease, substitute butter or a neutral oil for sautéing the vegetables.
- To make ahead: assemble and wrap burritos in plastic wrap, then foil. Refrigerate for up to 3 days or freeze for up to 1 month. To reheat from frozen, remove plastic wrap, re-wrap in fresh foil, and heat over the campfire for 20–30 minutes, turning every 3–5 minutes.
- To prevent soggy burritos, let the filling cool before assembling. Roll the burritos tightly and add a layer of parchment paper before the foil when storing.
- For a gluten-free version, use certified gluten-free burrito-sized tortillas.
- No campfire? These reheat beautifully on a camp stove, portable grill, or in a home oven at 350°F for about 15 minutes.