Campfire Breakfast Burritos

Ingredients

• 8 oz Breakfast sausage
• 1 tbsp Olive oil
• 12 oz Yukon Gold potatoes, cut into small cubes
• 8 Large eggs
• 2 tbsp Milk
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper
• 1.5 cups Shredded cheddar or Monterey Jack cheese
• 6 Large flour tortillas
• 3/4 cup Salsa

Instructions

1. Heat a large skillet over medium heat. Cook breakfast sausage until browned and fully cooked. Transfer to a plate.
2. Add olive oil and potatoes. Cook 10–15 minutes until tender and browned. Season potatoes lightly with salt. Transfer potatoes to the sausage plate.
3. Whisk eggs with milk, remaining salt, and black pepper. Reduce heat to medium-low.
4. Pour eggs into skillet. Cook slowly while gently folding until softly scrambled. Remove from heat before the eggs become dry.
5. Warm tortillas briefly so they are pliable.
6. Divide potatoes, sausage, scrambled eggs, cheese, and a modest amount of salsa among the tortillas.
7. Fold the sides inward and roll tightly into burritos. Serve immediately OR wrap individually in foil for reheating.
8. FOR CAMPFIRE REHEATING: Place foil-wrapped burritos on a grill grate over moderate heat. Heat approximately 8–12 minutes, turning several times. The center should become thoroughly hot and the cheese melted.
9. MAKE-AHEAD VERSION: Prepare burritos at home. Cool the cooked fillings before assembling. Wrap tightly in foil. Transport at 40°F or below. Reheat fully at the campsite.

Nutrition

Chef's Notes

DON'T OVERLOAD: Overfilled burritos are much harder to roll and reheat evenly. SALSA: Use only a moderate amount inside make-ahead burritos to prevent sogginess. Serve extra salsa alongside.

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