You don’t actually have to make these breakfast burritos in the middle of the desert. That’s just the only time of year they get made in my family. Every year my dad goes camping in the middle of a wash up in Florence Az with a bunch of our friends with old jeeps. These burritos have made an appearance for about eight years now.
These breakfast burritos are made to travel, meaning you’re putting them in foil and going on your way. This also means that you can slap them on the fire in indirect heat to keep them warm and melt the cheese (my favorite part). Just be careful: foil gets hot and so does melted cheese.
Salsa is a must have, even on the trail for burritos in general, but the toppings can go far beyond red or green sauce. You can serve these burritos with sour cream, guacamole, enchilada sauce. The opportunities are endless! Just remember to share, or else you’ll be eating your body weight in burritos for a month.
Whether you decide to cook these on the stove top, grill or a good old campfire, remember that building these is much better with friends and family. It makes the process go faster and you can share stories and a meal. Don’t forget to check out our Thanksgiving in the Desert process!
Breakfast Burritos: Desert Edition
Ingredients
- 2 lbs chorizo sausage
- 12 burrito sized tortillas
- 12 eggs
- 6 russet potatoes
- 1 lb cheddar cheese shredded
Instructions
- Dice potatoes and cook them in a large skillet until tender. While potatoes cook, crack and whisk eggs in a separate bowl; set aside. Add chorizo and cook until browned.
- Pour in whisked eggs and cook, stirring everything together.
- Heat tortillas and store under a towel. Scoop about ½ to ¾ of a cup of potato mixture on tortilla; sprinkle with cheese and roll.
- Wrap burritos in aluminium foil and share. Serve with red sauce, sour cream or guacamole.
