All it takes is a little bit of planning to add a touch of glamour to your campsite breakfast. The filling for these hearty burritos is cooked in clever foil packs over the fire. Pack all of the other fixings in your cooler and enjoy the first meal of the day in the great outdoors.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 45 min |
| Yield: | 4 hearty burritos |
Ingredients
- 12 ounces Yukon gold potatoes, thinly sliced (about 3 medium)
- 1 poblano pepper, stemmed, seeded and thinly sliced
- 2 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 1 pound fresh chorizo sausage, casings removed (about 4 links)
- 8 large eggs
- Four 10-inch flour tortillas
- Shredded Cheddar, hot sauce, salsa, sliced scallions and sour cream, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil.
- Put the potatoes and pepper out on the prepared baking sheet. Drizzle the oil over the vegetables and toss along with 1 teaspoon of salt and 1/2 teaspoon pepper. Spread the vegetables out in to a single layer on three-quarters of the baking sheet. Crumble the sausage on the remaining quarter of the baking sheet. Roast until the potatoes are fork tender and the sausage is cooked all the way through, about 25 minutes. Let cool completely. Pack into a large plastic re-sealable bag and refrigerate up to overnight. Pack in a cooler. (Make sure to pack all of the other ingredients and equipment too.)
- Build a medium campfire (if there is a grate for cooking then go ahead and use it).
- Make the foil packs: Cut eight 15-inch pieces of nonstick foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total. Put a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a quart-sized glass mason jar and shake well to scramble.
- Divide the eggs evenly among the bowls. Fold the sides over the fillings to create a seal. Place the foil packs directly onto the coals of the fire, or on the grate above the fire, and cook, rotating with tongs every few minutes until the eggs are set, about 10 minutes. This could take more or less time depending on the strength of the fire, careful of steam you can open the packs to check while they cook. Remove from heat and let cool for 2 minutes so you can handle the foil.
- Open each packs and flip the mixture out onto the middle of your tortillas and top with Cheddar, hot sauce, salsa, scallions and sour cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 629 |
| Total Fat | 38 g |
| Saturated Fat | 11 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 28 g |
| Cholesterol | 417 mg |
| Sodium | 1030 mg |
Reviews
I’ve made foild packs or Hobo packs many times at the lake. I have found that using potatoes O’brien cuts down on cooking time. I use to spend several hours peeling & par boiling potatoes to put in the freezer. The frozen potatoes work quite well. And they already have onion & red & green bell pepper in them.
Bwahahahaha. Campfire breakfast starts with preheat oven!