These filling and tasty Ultimate Breakfast Burritos are the perfect make ahead breakfast for any busy work week or weekend camping adventure.
Our family sure does love breakfast burritos. Both my husband and I pretty much get one from the cafeteria at work every day, pending which cook they have working the grill. Often times he will request I make up a batch of breakfast burritos so that he can just reheat them when he’s hungry and because I’m that kind of wife, I will… about 75% of the time. Even my kids love breakfast burritos. I mean, what’s not to love? You’ve got everything you love about a homemade breakfast wrapped up tightly in an edible wrapper. For most people, making a breakfast burrito is a no-brainer, but I’m just going to tell you how I do it in case it gives you some ideas that you may not have tried before.
First off, the eggs must be “set but wet”. I made that term up. I’m thinking I should copyright it. Why am I telling you to make slimy cafeteria style eggs for your burritos? Because when you heat them up on the grill, you’re going to inevitably cook the insides as you warm everything up, and the only thing worse than undercooked eggs are overcooked eggs.
The next thing I like to do is use foil squares. I buy a box at Costco. Can you just use a regular box of foil and unroll each piece? Yes. But I feel like I have a process down when I use my special foil squares. You know I’m weird like that. I like to get all assembly line on my burritos, otherwise it just ends up being too much work. The other trick is to find some really good tortillas. For this batch I tried two different brands. The ones with the dark spots won me over as far as stretchability and softness. I can’t stand it when my tortilla tears, and I really push them to the limit.
I always use freshly grated sharp cheddar or some kind of cheddar blend because I like how it melts. The pre-grated stuff never melts exactly how I like. I’ve also found that I prefer to use the rectangle hash browns. Seasoned breakfast potatoes don’t give the burrito the crunch I like and lose hash browns are just too hard to make. There. I admit it. I can’t make lose hash browns. They are my nemesis because I either burn them or I add too much or too little oil. Not worth the hassle, in my opinion.
Next thing you do is get your son to write everyone’s names on their burritos. That way you know you’ll get the one with the jalapeno and extra bacon. Plus, if you have a sweet boy like I do, he’ll write a little heart with his initials in sharpie to remind you that you’re loved.
We love to take these burritos camping because we just heat them up inside their foil on the grill or over the fire grate, rotate occasionally to heat through, pour on some (also warmed by the fire) hatch green chile salsa, and BAM! You have the most satisfying no-mess camping breakfast. That tortilla gets so wonderfully crisp on the outside and everything you put on the inside is perfectly hot and steamy. SO GOOD.
- 16 ounces bacon ends and pieces, cooked
- 16 eggs
- 1 tablespoon butter
- 8 hashbrowns, cooked
- 8 large soft flour tortillas
- 2 jalapenos, seeded and diced
- 2 cups sharp cheddar, shredded
- green chile salsa, optional
- These directions are for making your breakfast burritos ahead of time.
- Start by cooking your bacon ends and pieces according to the post instructions. Set cooked and drained bacon aside.
- To make your eggs, whisk together eggs and a couple tablespoons of water until very light and fluffy. Using large saute pan, melt butter over medium low heat and cook eggs while stirring very infrequently until "set but wet". Imagine cafeteria scrambled eggs that are too underdone to eat. Set aside.
- Assemble your burritos by placing each flour tortilla on a square of foil. Top each with a cooked but cooled hash brown rectangle, along with equally divided portions of bacon, jalapeno, cheese, and scrambled egg. Wrap by folding in ends and then rolling up. Wrap tightly with foil. Store in an airtight container in the refrigerator.
- When ready to cook, place foil wrapped burrito over hot grill or campfire grate, rotating until heated through. Tortilla will get nice and crispy, cheese will melt, and eggs will be perfectly cooked. Top with salsa and enjoy!