Light a fire in your belly with these spicy breakfast burritos. They’re a tastier alternative to plain old eggs and bacon, they’re filling, and they’re a good way to use up any leftover snags from the night before – a rare event I know, but it’s been known to happen. It’s a versatile recipe, and you can combine pretty much whatever meat and vegetables you’ve got with you. The best part? You don’t even need a knife and fork to eat them.
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- 1 red onion, diced
- 8 bacon rashers, diced
- 2 cooked sausages, chopped into small pieces
- 4 medium-sized potatoes, thinly sliced
- 1 green capsicum, diced
- 3 garlic cloves, minced
- 8 eggs, whisked
- 3 cups grated cheddar cheese
- A punnet of cherry tomatoes, quartered
- 2 tbsps butter
- A few glugs of olive oil
- 1 packet of tortillas
- Foil for wrapping burritos
- Salt & pepper to taste
- Parsley or coriander to garnish
- *Use spices depending on your taste. I used 1 tsp. of chilli powder and 1 tsp. paprika which gave it a pretty good kick.
- Pour a decent glug of olive oil into a hot skillet and fry the diced onion and bacon until cooked
- Add sliced potato and some butter, cook until it potatoes start to soften
- Throw in cooked sausage, diced capsicum and spices
- When potato is starting to crisps and capsicum is cooked, add minced garlic and cook for 2 minutes
- Pour whisked eggs over ingredients and stir through until cooked
- Lay out tortillas and spoon out cooked ingredients evenly into a row. Top with cheese, chopped tomato and parsley
- Wrap tortilla tightly and wrap each burrito in foil
- Throw burritos onto hot coals for 5 mins, turning occasionally to crisp up each side of the tortilla
Tip. No tortillas? Turn this meal into a Mountain Man Breakfast. Pour the scrambled eggs over the other cooked ingredients, top with grated cheese and leave to cook through. Dish up some hefty slices and tuck in.
Tip. Make a big batch of burritos in advance to save yourself some time when you’re on your trip. Allow the cooked ingredients to cool to room temperature, wrap in tortillas and then wrap each burrito in foil before freezing them. To reheat, throw the foil-wrapped burritos into the coals or onto your camp stove, flipping them a few times so the tortilla doesn’t burn. After about five minutes, they should be ready to eat! To reheat in a microwave, remove foil and keep wrapped in a paper towel for 3 minutes, and then heat until crispy in an oven set to 220º.