Into The Woods (With Burritos)

Every day – and I mean that, every day of my life – my daughter whispers to me that she has a secret to tell me. I lean in close to her mouth, and she says this:

“Soon we’re going to go camping and we’re going to go trick-or-treating and we’re going to go camping.”

Apparently camping made quite the impression on her. (And apparently so did trick or treating, but that’s not exactly surprising.) Last time we went camping – our first time as a family – my phone died, and wouldn’t recharge no matter how long I left it plugged into our car, and so I just…sat. And read gossip magazines.

I even took a nap.

This camping trip promises to be perhaps slightly less relaxing because we’re going with two other families (with six children total, ranging in age from one to six), but we’re also going with two other families who camp. Meaning they presumably know more about what they’re doing than we do. Which should be nice, and maybe even life-saving, considering that I just discovered that our campsite is what’s called “primitive” – meaning no running water, no bathrooms, no little supply store down the road…nothing but a fire pit and a bunch of trees.

(I thought I’d bring burritos.)

make-ahead breakfast burritos for camping

Make-Ahead Breakfast Burritos

What You Need:

  • 1 tortilla per person (I used 12″ tortillas for the adults and 8″ tortillas for the kids)
  • 1-2 eggs per person
  • 1-2 slices bacon per person
  • 1 large can of refried beans
  • 1-2 cups shredded cheddar cheese
  • 1 large handful chopped cilantro
  • 1 large square aluminum foil per person
  • Milk
  • Butter
  • Salt & pepper
  • Salsa and sour cream (optional)

What You Do:

  1. Beat the eggs with milk (I just eyeball the amount of milk I use; basically about 1 tsp per egg), season with salt and pepper to taste.
  2. Heat 2 tbsp butter in a large saucepan. When the butter begins to foam, pour in the eggs. Whisk the eggs constantly until they’re just set (keeping them moving is the key to getting them all fluffy and wonderful). Set aside to cool.
  3. In the same pan, cook your bacon, then set on paper towels to drain. Once cool, crumble them up.
  4. Once the eggs and bacon are cool, set up an assembly line (if you’re making these for a lot of people, this’ll make your life way easier). Stack the aluminum foil squares in the middle, and arrange all the rest of your ingredients around them.
  5. Place the first tortilla on top of the stack of aluminum foil. Add a scoop of eggs, a sprinkling of crumbled bacon, a scoop of refried beans, a bit of shredded cheese, and some chopped cilantro. (You can add salsa at this point, but not everyone loves salsa (myself included), so I serve salsa on the side.) Season with salt and pepper to taste.
  6. Wrap the tortilla tightly in the foil, making sure the ends are sealed, then place in your cooler (they’ll stay good for up to two days).
  7. When you’re ready to eat, place the foil-wrapped burritos in hot coals next to the fire for 10-15 minutes, or until heated through.

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