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Savory Chorizo and Scrambled Egg Camping Breakfast Burritos

chorizo and scrambled egg camping breakfast burritos - featured image
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A quick and easy camping breakfast recipe featuring spicy chorizo and fluffy scrambled eggs wrapped in warm tortillas, perfect for outdoor meals.

Ingredients

Scale
  • 8 ounces fresh Mexican chorizo, casing removed
  • 6 large eggs, preferably at room temperature
  • 2 tablespoons milk or cream (optional)
  • 6 large flour tortillas (10-inch)
  • ½ small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Small handful fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • 1 tablespoon cooking oil or butter
  • Salsa or hot sauce for serving (optional)

Instructions

  1. Finely chop the onion, mince the garlic, and chop the cilantro. Crack the eggs into a mixing bowl, add milk, and whisk until combined and slightly frothy.
  2. Heat skillet over medium heat and add 1 tablespoon of oil or butter. Sauté onion and garlic for about 2 minutes until translucent and fragrant.
  3. Add chorizo, breaking it apart with a spatula. Cook until browned and cooked through, about 4-6 minutes. Drain excess fat if necessary.
  4. Lower heat to medium-low. Pour whisked eggs into the pan with chorizo mixture. Stir gently and constantly until eggs are mostly set but still slightly runny, then remove from heat.
  5. Warm tortillas on a dry pan or over camping stove flame for 20-30 seconds per side until pliable and warm.
  6. Lay each tortilla flat. Spoon chorizo and scrambled egg mixture onto center. Sprinkle shredded cheese and chopped cilantro on top. Fold sides over filling and roll tightly from bottom to top.
  7. Optional: Place assembled burritos seam-side down in pan and cook 1-2 minutes per side until golden and cheese melts.
  8. Serve immediately with salsa or hot sauce. For make-ahead, wrap in foil and keep warm near campfire embers or insulated container.

Notes

Use medium heat to avoid drying out chorizo. Stir eggs gently and constantly for creamy texture. Warm tortillas before assembling to prevent tearing. Pre-cook and freeze chorizo mixture for longer trips. Season eggs lightly with salt and pepper. For dairy-free, substitute cheese and milk with plant-based alternatives. Corn tortillas can be used for gluten-free option but handle gently.

Nutrition

Keywords: camping breakfast, chorizo, scrambled eggs, breakfast burritos, outdoor meals, easy recipe, camping food

Find it online: https://piperplate.com/savory-chorizo-and-scrambled-egg-camping-breakfast-burritos-easy-recipe-for-outdoor-meals/