Foil-Wrapped Camp Breakfast Burritos
Ham, eggs, and hash browns rolled at home, wrapped in foil, and buried in coals at camp.
- calories
- 520
- weight
- 9 oz
- cal / oz
- 58
- protein
- 26 g
- serves
- 6, scales
- prep
- 30 min
- cook
- 15 min
- total time
- 45 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
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Nut free
- Foil packet
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Flour tortillas | 6 large | burrito size, or they will not close |
|---|---|---|
| Eggs | 8 | |
| Frozen hash browns | 3 cups | shredded, thawed and squeezed dry |
| Cooked ham | 1 1/2 cups | cubed small |
| Shredded cheddar | 1 1/2 cups | |
| Canned diced green chiles | 1 can (4 oz) | drained |
| Taco seasoning | 2 tbsp | |
| Olive oil | 2 tbsp | |
| Cilantro | 1/4 cup | chopped, optional |
Method
- At home: heat the oil in a skillet and cook the hash browns until the edges brown and the water is gone. Wet potatoes make a soggy burrito.
- Add the ham and warm it through. Beat the eggs with the taco seasoning, pour them in, and scramble until just set. Pull the pan early; they cook again in the fire.
- Stir in the drained chiles and let the filling cool to room temperature before it touches a tortilla.
- Divide across the tortillas, top each with cheese and cilantro, fold the ends in and roll tight.
- Wrap each burrito in heavy-duty foil, double layer, seams folded shut. Bag them all together and put them in the cooler.
- At camp: set the foil packets on a grill grate over the fire, or on coals raked out to the side. Roughly 7 minutes a side. Cook time is a guess; open one and check.
- Unwrap carefully. Steam comes out first.
All the cooking happens in your kitchen. At camp you are reheating, which is the only job worth doing over an open fire with kids running around. That also means one pan at home and zero pans at the site.
Two things decide whether these hold up. Drive the water out of the hash browns in the skillet, and let the filling cool fully before rolling. A warm filling steams the tortilla in the foil and you unwrap paste. The taco seasoning goes into the eggs rather than sprinkled on at the end so the salt is distributed instead of sitting in one bite.
Packing
Wrap individually, then put the whole batch in one gallon zip bag so nothing unwraps against a cooler wall. They keep about three days on ice and can go in frozen for a longer trip.
Variations
- Swap the ham for cooked chorizo or crumbled bacon.
- Black beans in place of the ham makes it vegetarian and cheaper.
- Hot sauce packets carried separately beat mixing heat into the filling for a crowd.
https://www.tasteandtellblog.com/breakfast-burritos-campfire-style