Make Ahead Breakfast Burritos
(submitted by Karla)
If a patrol wants a hot & hearty breakfast,
but doesn't want to spend time cooking at the campsite, these breakfast burritos
are an option. The patrol can get together and make them ahead of time. Then,
they can be frozen until the cooler's ready to be packed (pack in Ziploc bags so
they don't get waterlogged). Or, they can be refrigerated for a couple of days
before you leave. When it's time for breakfast, place your thawed
foil-wrapped burritos in the coals or in a Dutch oven. You'll want to turn them
and rotate them for even cooking. Heat 'em up until you can hear the sizzling.
Breakfast
Burritos (makes 12)
Scrambled eggs (18 eggs, 3/4 cup milk, 1/2 stick of butter)
3/4 pound of sharp cheddar cheese, finely shredded
1 1/4 lbs Jimmy Dean sausage, browned and crumbled
2 to 3 cans of diced tomatoes and green chilis, drained
1.5 lbs shredded hash browns, fried in vegetable oil, seasoned with salt and
pepper
12 wrap-size flour tortillas
On your counter, place your ingredients in individual bowls from left to right:
scrambled eggs - cheese - sausage - tomatoes and green chilis - hash browns.
Warm up tortillas in microwave - about five at a time - for about 1 minute at
70% power. Warming up the tortillas is important, because if you don't, they'll
rip when you try to roll your burrito.
Place warm tortilla on top of a heavy duty foil sheet. (Imagine watching a
Chipotle employee making one of those big burritos) . . . spoon in the eggs,
then add a generous portion of cheddar cheese, then about a 1/4 cup of cooked
sausage, then a couple of tablespoons of tomatoes and chilis, then about 1/4 cup
of hash browns. Roll up the burrito just like
you see them do it at Chipotles. Wrap in foil nice and snug. Refrigerate for up
to two days or freeze until you're ready to pack the cooler.
"Kick it up a notch" with salsa and hot sauce.
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