Make-ahead camp breakfast burritos
Prepare these egg, potato and black bean burritos at home, keep them chilled, then reheat them in a covered skillet at camp.
Timing is an estimate. Camp stove output, wind, cookware and ingredient temperature affect how quickly a dish cooks. Use the visual cues and safe-temperature advice in the recipe.
These are deliberately made ahead, so the morning camp kitchen only needs one pan. The stated active preparation and cooking time does not include chilling the filling. Cool it in a shallow container, refrigerate it promptly, and assemble the burritos once cold. The filling is fully cooked before it goes into the cooler; the last step at camp is reheating it safely, not cooking raw egg inside a thick tortilla.
For the best texture: cool the filling in a shallow container in the fridge, then assemble the burritos once the filling is cold. Wrapping hot filling can trap steam and soften the tortillas. If you are camping for more than a day, freeze the wrapped burritos at home and let them thaw in the cooler; keep them cold until reheating.
The pan method gives you better control than laying a foil packet beside coals: you can turn the burrito, keep the heat gentle, and check the centre before serving. Use a thermometer for the reheating temperature, especially when cooking for children, older adults, pregnant people, or anyone with a higher risk from foodborne illness.
Make-ahead camp breakfast burritos
Prepare these egg, potato and black bean burritos at home, keep them chilled, then reheat them in a covered skillet at camp.
Ingredients
- 4 large flour tortillas (about 25 cm / 10 in)
- 6 large eggs
- 55 g (2 oz / about ½ cup) grated cheddar
- 225 g (8 oz / about 1½ cups) cooked potato, diced
- 130 g (4½ oz / about ¾ cup) black beans, drained and rinsed
- 2 spring onions (scallions), thinly sliced
- 1 tsp (5 ml) neutral oil
- Salt and pepper
- Baking parchment, for wrapping and chilling
How to make it
- Warm the oil in a non-stick skillet over medium-low heat. Whisk the eggs with a pinch each of salt and pepper, then cook, stirring, until softly set with no liquid egg remaining. Take the pan off the heat.
- Stir in the cooked potato and beans. Spread the filling in a shallow container and refrigerate promptly until cold; don't leave it on the counter to cool for hours.
- Divide the cold filling between the tortillas. Add cheddar and spring onion, fold in the sides, and roll snugly. Wrap each burrito in parchment and keep refrigerated.
- At camp, reheat one burrito at a time in a lightly oiled, covered skillet over low heat. Turn every few minutes so the outside warms without scorching. Check the centre with a food thermometer: reheat leftovers to 74°C / 165°F, or until steaming hot throughout. Serve immediately.
Transport in an insulated cooler with ice packs and a thermometer. Keep the cooler at or below 4.4°C / 40°F, keep it shaded, and return uneaten burritos to the cooler promptly. Follow stricter local guidance where it applies.
