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Freezer Camping Burritos

A batch of hearty, make-ahead burritos that go from freezer to campfire or camp stove in minutes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Breakfast or Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large flour tortillas 10-inch
  • 8 large eggs
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • 1 pound breakfast sausage or ground turkey
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 cups shredded cheddar cheese
  • 1 can 15 oz black beans, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 cup cooked rice 1/2 cup salsa

Equipment

  • large skillet
  • heavy-duty foil
  • freezer-safe bags or containers
  • tongs
  • sharp knife
  • cutting board

Method
 

  1. In a large bowl, whisk eggs with milk until frothy. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add sausage or turkey, breaking it into small pieces. Cook until browned, about 6-8 minutes. Use a slotted spoon to transfer to a plate, leaving drippings in the pan.
  3. Add onion and bell pepper to the same skillet. Sauté until soft, about 4 minutes.
  4. Pour in the egg mixture. Let it set for 30 seconds, then stir gently with a spatula until just cooked but still moist. Remove from heat.
  5. In a large bowl, combine the cooked sausage, vegetables, scrambled eggs, black beans, cheese, paprika, salt, pepper, and optional rice or salsa. Stir until well mixed.
  6. Lay a tortilla flat. Spoon about 1/2 cup of filling into the center. Fold in the sides, then roll tightly from the bottom, tucking the filling as you go. Repeat with remaining tortillas.
  7. Wrap each burrito tightly in a sheet of heavy-duty foil, folding the ends like a candy wrapper.
  8. Place wrapped burritos in freezer bags or containers. Freeze flat for up to 3 months.

Notes

Storage & Camp Food Safety: Keep frozen burritos in a cooler with plenty of ice until ready to cook. Do not thaw at room temperature. To reheat at camp, place foil-wrapped burritos directly on hot coals or a camp stove griddle for 8-10 minutes, turning once. The internal temperature should reach 165°F. For a campfire, use tongs to avoid burns. For a no-cook option, let burritos thaw in the cooler overnight, then eat cold or warm in a skillet. Common allergens: eggs, dairy, gluten (use corn tortillas for gluten-free). For specific dietary needs, consult a qualified professional.