Go Back

Camping Breakfast Burritos

Camping Breakfast Burritos with fluffy scrambled eggs, crispy bacon, golden hash browns, and melted cheddar rolled in warm flour tortillas. Quick skillet cooking keeps the fillings easy to assemble and portable for busy weekend mornings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 8 large eggs
  • 0.25 cup milk
  • 1 Salt and pepper, to taste seasoning for the egg mixture
Bacon, potatoes, and cheese
  • 8 slices bacon, cooked and chopped
  • 2 cup frozen hash browns
  • 2 cup shredded cheddar cheese

Equipment

  • 1 cast iron skillet

Method
 

Make the egg mixture
  1. Whisk the eggs and milk with salt and pepper in a bowl until smooth, then set aside for immediate cooking.
Cook hash browns
  1. Heat a skillet over medium heat and cook the frozen hash browns until golden and crisp, then transfer to a plate.
Scramble the eggs
  1. Pour the whisked eggs into the same skillet and scramble over medium heat until just set and fluffy.
Warm tortillas
  1. Warm the flour tortillas briefly in the skillet to make them pliable.
Assemble burritos
  1. Lay tortillas flat and add scrambled eggs, crispy hash browns, chopped bacon, and shredded cheddar down the center of each.
Roll and pack
  1. Fold in the sides and roll each tortilla tightly into a burrito.
  2. Wrap each burrito in foil for easy transport, or serve immediately.

Notes

For the cleanest roll, assemble right after cooking so the tortillas stay warm and flexible. Store wrapped burritos in the refrigerator up to 3 days; reheat in foil at 350°F until hot. Freeze up to 2 months and thaw overnight before reheating. For a lighter option, swap half the cheddar for a reduced-fat shredded cheese (the texture will remain melty, though slightly less rich).