Pre-made Breakfast Burritoes

A camping breakfast REVOLUTION!

Earlier, Hilary Lowe posted an awesome recipe for Easy Breakfast Burritos. Here is another one thanks to Jen Dekorte!  The key points being pre-made and wrapped in foil. Any recipe would probably be great. No prep on those cold camping mornings when it is struggle just to get out of your sleeping bag. And no clean-up when the crew is ready to head out on that hike!  Just toss them in the fire!

So here you go:
6 Eggs
Various veggies
Cheddar Cheese
tomatoes or  1 container fresh salsa/brochette mix
1 bag cubed potatoes/hashbrowns
12 tortillas (spinach preferably)

Scramble eggs, add sauteed onion and mushrooms (or whatever veggies you think would be good). Brown potatoes/ hashbrowns. Roll egg, potato, cheese (Cheddar Tillamook rocks!), diced tomatoes or brochette mix (I did a fresh pico de gallo mix from whole foods) up in a spinach tortilla from Whole Foods (I used red chili tortillas) and roll it in foil.  Store in gallon sized Ziploc.  Toss in fire when ready to eat or pan sere it on your camp stove!  Add sour cream at the end for extra awesomeness!

Awesome/Easy Breakfast Burritoes

Easy Camping Breakfast for the Whole Family

Contributed by Hilary Lowe :

All you need is a frying pan for these scrumptious easy burritos:

½ cup cooked cherrizo or sausage

1/2 cup torn spinach

6 eggs

¼ cup shredded cheddar cheese

5-7 flour tortillas

1 frying pan

Heat the pan on your camping stove and add the meat and cook until warmed.  Add the spinach.  Crack the 6 eggs into the pan and add the cheese.  Stir to combine.  When the eggs have cooked completely, scoop an eye-balled ¼ cup of the mixture onto a flour tortilla and enjoy.  You don’t even need a plate or a fork.  These burritos taste great with a cup of hot cocoa or your favorite coffee.

Southwest Salad

I simply had to share this recipe!  It is quickly becoming our favorite.  Keep chilled in a cooler for a great camping salad or accompany with Tortilla Chips as a snack.

1 red bell pepper, diced

1 tin of black beans, drained and rinsed

1 tin of kernel corn, drained

1/3 cup diced red onion

1/4 cup chopped cilantro

(optional) 1 jalapeno pepper, seeded & minced

Dressing:

Whisk together:

1/4 c. olive oil

juice from 2 limes

1 tsp. cumin

salt and pepper

So easy! Enjoy it :)

Strawberry Yogurt Pops

Here is a recipe my friend Anna Letvin, mother of two, adapted from "Turtle" magazine, a preschool magazine her son, David, gets.  She loves cooking and is pretty great at it! For more great recipes visit her blog, "Good Gifts" at http://dal-babyboy.blogspot.com/ . This recipe is sure to keep them cool in the outdoors! Strawberry Yogurt Pops What you need: Blender or food processor 2 cups fresh or frozen strawberries 1 cup whole fat plain yogurt 1-2 Tablespoons honey (depending how sweet you like it) 1/4 cup apple or orange juice Frozen pop molds OR Paper cups, foil and popsicle sticks OR Ice cube trays Method: Place strawberries in blender and puree until smooth.  Add yogurt, honey and juice and blend all together.  Fill molds and place on tops. Freeze for 4 hours or until firm.  Enjoy! Alternates:  Fill paper cups 3/4 full and place a piece of foil over each.  Make a slit in the foil and poke a popsicle stick through.  Freeze in ice cube trays and serve in a bowl with a spoon.