Camping in the cool mountain air or dark forest woods, hunkered deep in that warm, down sleeping bag, the sun rising over the horizon—it’s time to get up and make breakfast for the crew—so, toss back that sleeping bag, jump off that cot, and take in a lungful of that frigid morning air—NOT HAPPENING! The last thing I want to do is climb out of a comfortable sleeping bag and try to figure out what to make for breakfast over a campfire of cold coals and half-charred wood. This make-ahead breakfast burrito is perfect for just such a morning. The recipe feeds four, but can easily expand to eight or twelve or more. Warm the burritos in a frying pan over the campfire (or forget about stoking the fire and use your Coleman stove, the same stove where you heat up that pot of coffee). Set out the orange juice, condiments such as diced green onions, shredded cheese, and sour cream, and sit back to experience that glowing sun coming up to warm the day.
MAKE AHEAD BREAKFAST BURRITO
(from my good friend Barbara Buchanan)
1 lb. breakfast sausage, browned and crumbled
2 medium potatoes, cut into small cubes and browned in butter
1/2 cup of onion, minced
4 scrambled eggs
1 cup shredded cheese
4.5 oz. can green chili (medium or to taste)
4 soft tortillas, warmed
Condiments of your choice
Mix ingredients and divide onto the tortillas. Roll and place in freezer bag. Thaw overnight and warm in frying pan over the campfire. Then, go watch that sunrise.
This recipe is featured in my book, No Grater Evil, about the gourmet dinner club’s camping trip in the Rocky Mountains. Nothing puts out the flames as fast as finding a dead body at the campfire.