California-Style Camping Breakfast Burritos With Potatoes, Avocado & Chorizo

Some of the most popular camping breakfast ideas, like sandwiches, wraps and burritos, don’t require utensils for serving and eating. These California Style Camping Breakfast Burritos are loaded with eggs, potatoes, chorizo sausage, black beans, cilantro and avocado all served in a tortilla for easy eating in the great outdoors!

California-Style Camping Breakfast Burritos by CampingForFoodies features a white flour tortilla topped with fluffy scrambled eggs and cubed potatoes, reddish-brown chorizo sausage and black beans. The pile is topped with bright green avocado slices, chopped cilantro and ribbons of creamy white shredded Monterey jack cheese. The tortilla is laying flat, waiting to be folded. A camp stove, salt and pepper are in the background on a sunny day.
California-Style Camping Breakfast Burritos by CampingForFoodies

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Prep To Make Loaded Breakfast Burritos

When you are making super-filling breakfast meals that give you enough energy to get you through till dinner, you’ll be prepping a fair amount of ingredients. For these California burritos, you’ll need to chop a bit of cilantro, avocado, potatoes and onion.

Cooking Methods & Equipment

You’ll need two pans for this meal. A 12-inch skillet works great for the sausage, potato and egg mixture. Make sure to use a cast iron skillet or campfire-safe gear if you’re cooking over a campfire’s open flame.

I usually make this as one of our camp stove recipes because it is a breakfast we like to have before going on a day hike and I don’t want to deal with starting and then putting out a campfire in the morning. If this is your choice too, you’ll need to get your stove ready for cooking on a level surface.

If it is a cold morning and you have a campfire going to stay warm, you may want to make this as one of our campfire recipes. Don’t forget you’ll need to get your fire going early enough so you are cooking over coals (not flames).

Recipe Steps

Step 1. Prepare your ingredients as directed. You don’t want the avocado to turn brown so you’ll be tossing it in a bit of lime juice and setting it aside for serving later.

Step 2. Prepare the eggs. You’ll beat them in a bowl and add a little salt and pepper.

Step 3. Brown the ingredients. You will be lightly browning the chorizo sausage then will be adding the potatoes and cooking until everything is tender.

Camp Cooking Tip: When you are scrambling eggs for breakfast, it is easiest to use a non-stick skillet. If you are cooking in a cast iron pan, you’ll want to make sure it has a non-sticking surface that is created by a well-seasoned pan. Learn how to clean and season cast iron cookware.

Step 4. Heat the beans. In a separate saucepan, you’ll be melting a bit of butter to sauté the onion, then mix in the beans and the salsa to heat through.

Step 5. Cook the eggs. Time to add the egg mixture and cheese to the skillet with the potatoes and sausage mixture.

Step 6. Assemble and serve. You’ll build the Southwest burritos by placing each flour tortilla on a flat surface, top with ingredients in a single layer, evenly divide the beans, eggs, cilantro, avocado and cheese. Fold into a burrito shape. To avoid a soggy burrito, serve immediately with your favorite toppings.


You’ll need 2 cups of potatoes. If you don’t have time to cube fresh ones, you can use frozen cubed hash browns. Just make sure you thaw them prior to cooking.

I like the texture of black beans in this meal but you can use refried beans too.

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Monterey jack cheese is my go-to here but you can use pepper jack or cheddar cheese too.


In our family, we don’t even think about a camping trip morning meal without a good cup of coffee. Try making yours like the cowboys do! Not sure how? Check out what is Cowboy Coffee and how to make it.

These delicious breakfast burritos already contain chorizo but real meat-lovers also enjoy a side of breakfast sausage or bacon too.

Serving a sweet and cold large bowl of fruit is a nice addition too. An easy way to get a little fancy is by adding a simple syrup to create a fruit salad like my Fresh Summer Fruit Tossed In Honey Mint Syrup.

Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!

Camping Menu Template Meal Planner Free Printable by CampingForFoodies features a collage of free camping printables including a camping menu planner template, a campfire stew recipe card and a healthy no cook camping salad with text over the image that reads free camping menu template, tips and recipe ideas.


If you have leftovers you can wrap them in heavy-duty foil and keep refrigerated for a couple of days. Place foil packets over your morning campfire’s hot coals to reheat for a really fast meal. If you have soggy tortillas you may need to remove them from the tin foil and place them directly on the campfire grate to crisp them up.

Similar Recipes

It is fun to get creative with simple breakfast burritos at the campsite. Try these other versions too. This Breakfast Burrito Camping Recipe has a lot of the same flavors but is meatier and cheesier than our California-style version.

These Bacon Avocado Camping Breakfast Wraps are loaded with bacon, eggs and cheese then topped with avocados and served on spinach wraps.

Want to skip the tortilla and eat your burrito with a fork? Try these Breakfast Camping Burrito Bowls. This is a really easy recipe that will be on your table in about 12 minutes! Prep time is 2 minutes and cooking time is 10! Get all of our different camping sandwich ideas for breakfast, lunch and dinner too!

If you like big breakfasts with minimal ​prep work, try this Mountain Man Breakfast, it’s a casserole with eggs, shredded hash brown potatoes, hot breakfast sausage and green chiles.

Print This Recipe

California-Style Camping Breakfast Burritos by CampingForFoodies features a white flour tortilla topped with fluffy scrambled eggs and cubed potatoes, reddish-brown chorizo sausage and black beans. The pile is topped with bright green avocado slices, chopped cilantro and ribbons of creamy white shredded Monterey jack cheese. The tortilla is laying flat, waiting to be folded. A camp stove, salt and pepper are in the background on a sunny day.

California Style Camping Breakfast Burritos With Potatoes

Camping For Foodies Breakfast Camping Recipes: This loaded breakfast burrito recipe is so delicious and filling, it will keep you satisfied until dinner.
5 from 4 votes
Print Pin Rate
Course: Breakfast Camping Recipes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 441kcal
Author: Kim Hanna



  • 8 (6-inch) flour tortillas


  • 1 avocado diced
  • 1/2 lime juiced
  • 1 small bunch cilantro chopped

Filling Ingredients

  • 8 eggs
  • Salt and pepper to taste
  • 1/4 pound chorizo bulk sausage
  • 2 cups cubed potatoes fresh or frozen and thawed
  • 1/2 tablespoon butter
  • 1/2 small onion finely chopped
  • 1/2 teaspoon ground cumin
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 cup salsa
  • 1/3 cup shredded Monterey jack cheese divided

Optional Toppings

  • Hot sauce, limes, green onions, sour cream


  • Pit, peel and slice or dice the avocado. Place it in a small bowl and toss it with the lime juice then set it aside.
  • In a medium sized bowl, lightly beat the eggs, add the salt and pepper then set it aside.
  • In a large skillet over medium heat, lightly brown the chorizo sausage (see * Note).
  • In a separate pan: While sausage is cooking, place a small saucepan over medium heat to melt the butter. Then add the onion and cumin, cook stirring until softened. Lastly, add the beans and salsa, continue cooking until heated through, then keep warm.
  • Once the sausage is browned in the skillet, add the potatoes and cook everything until the sausage is done and the potatoes are tender.
  • Now, add the eggs to the skillet, stirring until the eggs are almost set, then add 1/2 of the cheese, continuing to cook until the cheese is melted and the eggs are set.
  • Lay the tortillas flat and evenly divide the ingredients in the center of each tortilla layering the mixtures starting with the beans then the scrambled eggs, cilantro, avocado and cheese. Roll into burrito shape and fold in the edges for an easy grab, handheld meal.
  • Serve hot with your favorite toppings, if desired.


*NOTE: Camp Cooking Tip: Use a non-stick skillet or a cast iron skillet that is highly seasoned providing a non-sticking surface for cooking.


Serving: 1g | Calories: 441kcal | Carbohydrates: 29g | Protein: 22g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 357mg | Sodium: 432mg | Potassium: 938mg | Fiber: 7g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 30mg | Calcium: 159mg | Iron: 4mg

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Make fantastic meals for your entire camp trip. Try these recipes for breakfast, lunch, dinner and dessert!

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  1. Mmmmm…these look so good! Love that your recipes always seem to use fresh herbs. It makes all the difference. My husband is beginning to be a believer in “great food when camping”!

    1. Kim Hanna says:

      Congratulations on your husband’s conversion! Glad you enjoy fresh herbs too! Happy camping to you!

  2. Here I sit in the waiting room for my annual work physical after fasting for 14 hrs now, and I have to look at that delicious burrito. I’M HUNGRY! Can’t wait to try that one!

    1. Kim Hanna says:

      Oh no, fasting is such hard work! Hope your physical went well! You may need to double the recipe to get “caught up”, hope you enjoy them!