Dutch Oven Breakfast Burritos
Sausage, eggs, and cheese rolled into tortillas and warmed in the dutch oven until the cheese gives up.
- calories
- 720
- weight
- 11 oz
- cal / oz
- 65
- protein
- 38 g
- serves
- 8, scales
- prep
- 15 min
- cook
- 35 min
- total time
- 50 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dutch oven
- Campfire coals
- Car camping
- Basecamp
- Nut free
- Real dishes
- Pre-mix at home
- Needs a cooler
- Actual cooking
Ingredients
| Breakfast sausage | 2 lb | bulk, not links |
|---|---|---|
| Onions | 2 | chopped |
| Green peppers | 2 | chopped |
| Eggs | 24 | crack them into a bottle at home if you want to skip the shells |
| Garlic powder | 2 tbsp | |
| Dried onion | 2 tbsp | |
| Chili powder | 2 tbsp | |
| Soft tortillas | 16 | |
| Shredded cheese | 3 cups | cheddar, colby, jack, any of them |
| Salsa | 3 cups | served on the side |
Method
- Chop the onions and peppers. Get the 12-inch dutch oven to about 350 degrees over coals.
- Fry the sausage with the peppers and onion until the sausage has no pink left. Move it to a lidded pot and leave the grease in the oven. If it looks like a lot, pour some off, but keep roughly half a cup.
- Beat the eggs with the garlic powder, dried onion, and chili powder in a mixing bowl.
- Pour the eggs into the hot grease and scramble until they are set but not dry. Tip them into the pot and stir them through the sausage.
- Spoon about a third of a cup onto each tortilla, add cheese, roll, and tuck the ends under.
- Stack them in the dutch oven, five per layer, three layers high. Lid on, 350 degrees, 10 to 15 minutes.
- Pull them when the cheese has melted through. Salsa on the side.
This is a car-camping breakfast, and it stays one. Two pounds of sausage and two dozen eggs need a cooler, so there is no honest way to shrink it into a pack. What it does buy you is eight people fed at once off one pot and one lid.
The grease is the reason the eggs work. Sausage fat left in the oven keeps them from welding to the cast iron, and half a cup is about the line between rich and greasy. The final bake is not cooking anything, it is melting the cheese so the burritos hold together when someone eats one standing up. Coals on the lid, not just underneath, or the top layer stays cold.
Packing
Mix the garlic powder, dried onion, and chili powder into one small jar at home so it is a single pour at camp. Sausage and eggs ride in the cooler. Tortillas go on top of the load or they arrive folded.
Variations
- Swap the sausage for a can of black beans, drained, if you are feeding vegetarians.
- Add a layer of hash browns to the egg mix to stretch it further.
- Leftovers wrap in foil and reheat on a grill grate the next morning.
https://www.boyscouttrail.com/content/recipe/breakfast_burritos-2180.asp