Breakfast Burritos
Can breakfast burritos be made ahead?
These burritos are the best make-ahead breakfast! Once you wrap them up in foil, you can refrigerate them for up to two days. Then, place them on a baking sheet and warm them up in a 375°F oven for about 30 to 35 minutes, until they are hot in the center (160°F is a safe is you're taking the temperature!). OR put them in foil on the BBQ or fire while you're sipping your coffee at the campsite!
Here's your recipe!
What you'll need for breakfast potatoes:
5 large red potatoes
2 Tbsp olive oil
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
And for the burritos:
- 1 lb breakfast sausage (use either ground pork with your favourite seasonings or use sausage links!) Alternatively you can use ground beef!
- 12 large eggs
- 1 Tbsp chopped chives
- 1 tsp seasoned salt
- 1/2 tsp ground black pepper
- 2 cups Monterey jack cheese, divided
Cayenne pepper or hot sauce, optional
- 12 burrito-sized flour tortillas (10-inch size)
Directions
- For the potatoes: Place them in a large pot and cover with water. Bring to a boil over high heat then reduce heat to medium-low to simmer. Cook for 15-20 minutes until fork tender (but not too tender!) Remove from the pot and let cool. Once cool enough to handle, dice into 1-inch pieces and let cool completely.
- Heat a large, cast-iron skillet over medium-high heat. Add the olive oil, red and green bell peppers, and half of the salt and pepper. Cook until the edges are a teeny bit black, 8-10 minutes, then remove them from the skillet and set aside.
- Add the potatoes and remaining half of the salt and pepper to the skillet. Cook for about 10 minutes, stirring occasionally. Add the peppers back in the skillet. Stir and cook another 10 minutes until golden brown. Remove from the skillet and set aside.
- For the burritos: Return the same skillet to medium heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned, about 10 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, chives, seasoned salt, ground black pepper, and half of the cheese. This is where you can throw in the hot sauce, if you're feeling saucy.
- Drain off some of the fat from the sausage, then add in the breakfast potatoes and stir to combine over low heat. Pour the egg mixture over the potato mixture. Cook over medium-low heat and turn them occasionally to cook. You don’t want to stir them too much or the potatoes will fall apart and become mushy.
- When the eggs are fully cooked, add the rest of the cheese and stir once more. Warm the tortillas and add some of the egg mixture (about 3/4 cup). Wrap them up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil and hold them in a slow cooker on warm for up to 3 hours. OR refrigerate to take on your camping trip!