Make Ahead Camping Breakfast Burritos for Your RV & Camping Trips

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You’ll be so glad to have these make-ahead camping breakfast burritos on hand for your RV and camping trips.

All you have to do is wake up, throw them on the grill or over the fire and enjoy a hearty and absolutely delicious breakfast in the great outdoors.

Now that we’ve joined the camping weekend warriors and summer-time vacationer world, instead of full-time RVing, I am a big fan of make-ahead camping meals and doing whatever I can to make meal prep easier.

We recently rented a campervan for the weekend and although we had already planned on eating out, we were also going to do a couple of meals I would prepare in the tiny, but oh so awesome, campervan kitchen. With just a little prep work ahead of time, preparing those meals was a breeze.

Does homemade pico de gallo taste better in a camper van? Yes, I believe it does.

While I really enjoy cooking, I don’t enjoy showing up to a campsite with a zillion things to chop, peel, grate and whatever else is required as far as prep work. I like to do as much of that from home as I can.

Make-Ahead Camping Breakfast Burritos

That’s why these breakfast burritos are perfect. Everything is done ahead of time. You just have to heat them up, eat and enjoy!

Before we get to the recipes, here are a few common questions about preparing breakfast burritos ahead of time.

What’s the best way to reheat breakfast burritos?

There are three ways you can reheat these:

• In the oven at 350 degrees F for about 20 minutes: Leave them in the foil and place them either directly on the oven rack or on a sheet pan and heat. If you’re RVing and have an oven, this would be one option.
• On the grill: Heat the burritos over hot coals for about 10 to 15 minutes, turning every 5 minutes so they don’t burn
• Over the fire: Place them on a grate over the fire if you have access to one or on hot coals next to the fire. Heat for about 10 – 15 minutes, turning every 5 minutes so they don’t burn

You’ll start to hear the breakfast burritos sizzling as they’re getting close to being done. That sound is music to my ears.

How long can breakfast burritos stay in the refrigerator?

I would say to leave these in the fridge no longer than 3 days. If you need to make them a week or so ahead of time, I would freeze them. This leads me to the next question…

Can you freeze make-ahead breakfast burritos?

Yes, you can freeze these. In fact, if you want to make these several days or a week ahead of time, freezing them is the way to go.

To freeze, wrap the burritos in heavy-duty aluminum foil and place in a gallon freezer bag. When you’re ready to go camping, take them out of the freezer and place in a cooler or RV refrigerator and they will be good to go to heat up over the fire or grill.

What can you put in a breakfast burrito?

There are endless options when it comes to what to put in a breakfast burrito. It all depends on preference.

For this recipe, I included:

• potatoes
• eggs
• breakfast sausage
• red pepper
• green onions
• cheddar & Monterey jack cheese

Here are a few more ideas:

• bacon
• green chilies
• ham
• frozen packaged hashbrowns

Tips on preparing these for both vegetarians and meat-eaters

Since we have a vegetarian in our family, I would need to modify a few of the burritos for him. Which is really easy to do.

For this recipe, just set aside a few of the eggs and potatoes before you mix them with the sausage. If you wanted to include the red pepper and green onions with the vegetarian option, instead of adding them to the sausage to cook, I would add them to the potatoes toward the end of their cooking time.

How to prepare make-ahead camping breakfast burritos

Makes 12

Ingredients:

• 5 to 6 potatoes, peeled and diced
• 1 tbsp olive oil
• 12 eggs, beaten with 1/2 tsp salt and 1/4 tsp pepper
• 1 large red bell pepper, diced
• 6 green onions, chopped – both green and white parts; separated
• 1 lb. breakfast sausage
• 3/4 cup shredded cheese (I used a cheddar/Monterey jack combo)
• 12 to 14 burrito sized tortillas (depending on how much filling you put in them)
• salt and pepper

Instructions:

1. Heat olive oil in a large skillet. Add potatoes and 1/4 tsp of salt. Cook until done and crispy, about 10 – 12 minutes
2. After potatoes are done, place them on a paper towel-lined plate 
3. In the same skillet, scramble the eggs; set aside when done
4. In the same skillet, cook the sausage, red bell pepper and whites from the green onions until the sausage is done. Add the green parts of the onion at the end, mix.
5. Drain grease from the sausage if needed.
6. Either add all of the ingredients back to the same skillet to mix together or mix in a large bowl.
7. To assemble, tear off a piece of heavy-duty aluminum foil, place a tortilla on the top, add a couple of spoonfuls of egg, potato, sausage mixture and fold up the tortilla. To fold, start rolling at one end and when you get to about the middle, fold in the sides and then continue rolling up the burrito the rest of the way. Wrap burrito in foil and put them in the refrigerator.
8. Serve with pico de gallo, salsa, sour cream or guacamole

Here’s your printable breakfast burrito recipe

Make Ahead Camping Breakfast Burritos

Yield: 12

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

You'll be so glad to have these delicious make-ahead camping breakfast burritos on hand for your RV and camping trips.

Print

Ingredients

• 5 to 6 potatoes, peeled and diced
• 1 tbsp olive oil
• 12 eggs, beaten with 1/2 tsp salt and 1/4 tsp pepper
• 1 large red bell pepper, diced
• 6 green onions, chopped - both green and white parts; separated
• 1 lb. breakfast sausage
• 3/4 cup shredded cheese (I used a cheddar/Monterey jack combo)
• 12 to 14 burrito sized tortillas (depending on how much filling you put in them)
• salt and pepper

Instructions

1. Heat olive oil in a large skillet. Add potatoes and 1/4 tsp of salt. Cook until done and crispy, about 10 - 12 minutes
2. After potatoes are done, place them on a paper towel-lined plate 
3. In the same skillet, scramble the eggs; set aside when done
4. In the same skillet, cook the sausage, red bell pepper and whites from the green onions until the sausage is done. Add the green parts of the onion at the end, mix.
5. Drain grease from the sausage if needed.
6. Either add all of the ingredients back to the same skillet to mix together or mix in a large bowl.
7. To assemble, tear off a piece of heavy-duty aluminum foil, place a tortilla on the top, add a couple of spoonfuls of egg, potato, sausage mixture and fold up the tortilla. To fold, start rolling at one end and when you get to about the middle, fold in the sides and then continue rolling up the burrito the rest of the way. Wrap burrito in foil and put them in the refrigerator.
8. Serve with pico de gallo, salsa, sour cream or guacamole

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 838Total Fat: 38gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 259mgSodium: 1844mgCarbohydrates: 89gFiber: 13gSugar: 8gProtein: 37g

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