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!
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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.
Substitutions
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.
Pairings
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.
Get your FREE printable camping trip & menu planner before you create your next meal plan!
Leftovers
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.
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California Style Camping Breakfast Burritos With Potatoes
SUGGESTED EQUIPMENT
- Nonstick Skillet Frying Pan (for cooking egg mixture)
- Small Saucepan (for cooking bean mixture)
Ingredients
- 8 (6-inch) flour tortillas
Toppings
- 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
Instructions
- 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.
Notes
Nutrition Information
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