These breakfast burritos can be made ahead and frozen before your camping trip! Heat them up over the morning campfire for a delicious and easy breakfast!
Make these delicious and easy breakfast burritos for your next camping trip or busy morning! They are great frozen and re-heated over the campfire. These yummy burritos can also be used for a busy weekday morning, just pop them in the air fryer for a quick and filling breakfast option.
We loved having these breakfast burritos for our camping trip and we now make them every time we need a breakfast idea for camping.
Why These Make-Ahead Burritos Are Perfect for Camping
When you’re out in nature, there’s nothing better than a hot, hearty breakfast to start your day. These make-ahead breakfast burritos are packed with protein, easy to prepare in advance, and simple to reheat over a campfire. They save you time in the morning and keep everyone satisfied for hours. Plus, they’re freezer-friendly, so you can prep a big batch before your trip and just grab what you need.
How to Prep and Freeze Breakfast Burritos for Camping
One of the best things about this recipe is how easy it is to freeze and store. Once your burritos are assembled, wrap each one tightly in heavy-duty foil, label them with the date, and freeze. They stack neatly in a gallon-size bag or cooler. When you’re ready to eat, just heat them up in the campfire or air fryer. It’s a total game changer for outdoor meals, especially if you want to avoid cooking from scratch while camping.
Frequently Asked Questions
Can I add scrambled eggs to these breakfast burritos?
Yes! Scrambled eggs are a great addition. Just make sure they are fully cooked and cooled before adding them to the burritos. Eggs freeze and reheat well if they aren’t overcooked initially.
How long can I freeze these burritos?
Properly wrapped and stored in a freezer-safe bag or container, these burritos will last up to 3 months in the freezer without losing flavor or texture.
Do I need to thaw the burritos before reheating them?
Nope! You can reheat them straight from frozen. They’ll take about 15-20 minutes over a campfire or 10-12 minutes in the air fryer at 350°F. If you do thaw them overnight in a cooler or fridge, just reduce the reheat time by about half.
What’s the best way to keep them frozen while camping?
Pack them at the bottom of your cooler with plenty of ice or use a portable camping freezer if you have one. Wrapping them in foil and storing in airtight bags helps protect against moisture and freezer burn.
Can I make these burritos vegetarian?
Absolutely. Just skip the bacon and sausage and double up on veggies, hash browns, or even add black beans for protein. You can also use plant-based sausage if you prefer.
How do I prevent soggy burritos after reheating?
Make sure your filling is not too wet before rolling the burritos. Let the cooked ingredients cool and drain any excess grease or moisture. Reheating them in foil helps steam the inside, while the campfire or air fryer keeps the tortilla crisp on the outside.
Category Easy Substitutions Flavor Boosts and Dietary Tweaks
| Protein | • Turkey sausage or turkey bacon • Diced ham • Plant‑based breakfast “sausage” crumbles | • Chorizo for a smoky kick • Shredded rotisserie chicken for extra convenience |
| Potatoes | • Shredded hash‑brown patties (air‑fried and crumbled) • Diced sweet potatoes (roasted) | • Tater tots for a kid‑friendly texture switch • Cauliflower hash for lower‑carb burritos |
| Veggies | • Green bell pepper, poblano, or jalapeño for varying heat • Spinach or kale (sautéed) | • Fire‑roasted corn kernels • Mushrooms sautéed with garlic and thyme |
| Cheese | • Pepper Jack for spice • Gouda or smoked cheddar | • Dairy‑free shredded “cheese” for vegan option |
| Sauce / Seasoning | • Mild or medium salsa in place of hot sauce • Chipotle sauce for smoky heat | • Salsa verde + fresh lime juice for brightness • Everything bagel seasoning sprinkled inside |
| Tortillas | • Whole‑wheat or spinach tortillas for extra fiber • Low‑carb flour wraps | • Gluten‑free tortillas (warm before filling to avoid cracking) |
| Add‑Ins | • Scrambled eggs (cool before stuffing) • Black beans or refried beans for extra protein | • Avocado slices or guacamole (add after reheating) • Fresh cilantro or green onions for color and freshness |
Mix and match these ideas to suit your taste, dietary needs, or what’s already in the pantry. Happy experimenting, and enjoy those camp-ready burritos!
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Make ahead breakfast burritos
Ingredients
- 10 large flour tortillas (10” size)
- 10 eggs
- 1 lb breakfast sausage
- 1 standard pack of bacon (12–16 oz)
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 medium onion, diced
- 3 cups cubed hash brown potatoes (frozen or fresh)
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- 3 Tbsp hot sauce (plus extra for serving)
- Salt & pepper to taste
- Optional: chopped fresh cilantro
Instructions
1. Air Fry the Hash Brown Potatoes
Preheat air fryer to 400°F.
Toss cubed hash browns in 1-2 tsp oil with a pinch of salt and pepper.
Air fry for 15-18 minutes, shaking halfway through, until golden and crispy. Set aside to cool.
2. Cook the Bacon and Sausage
Chop bacon into bite-size pieces. Cook in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain.
In the same skillet, cook the sausage, crumbling it as it browns, until fully cooked through (6-8 minutes). Drain off excess grease.
3. Sauté the Vegetables
In the same pan, sauté diced red pepper, orange pepper, and onion for 5-6 minutes until soft and lightly caramelized. Season with a little salt and pepper.
4. Scramble the Eggs
In the same pan you used for the vegetables, add in the eggs and scramble them until they are cooked. (be careful not to overcook the eggs)
4. Combine the Filling
In a large mixing bowl, combine the cooled scambled eggs, air-fried hash browns, cooked bacon, sausage, sautéed vegetables, and hot sauce. Stir to mix well. Let it cool slightly.
Taste and adjust seasoning if needed.
5. Assemble the Burritos
Lay out one tortilla at a time. Add about 3/4 cup of the filling to the center of each tortilla. Sprinkle with 2-3 tablespoons of shredded cheese.
Optional: add a bit of fresh chopped cilantro.
Fold in the sides, then roll tightly from the bottom into a burrito.
6. Wrap and Freeze
Wrap each burrito tightly in a double layer of heavy-duty aluminum foil, folding ends to seal.
Label each burrito with contents and the date.
Lay wrapped burritos flat in a single layer on a baking sheet and freeze for 1–2 hours. Then transfer to a freezer-safe container or gallon-size freezer bag. Burritos will keep for up to 3 months.
Reheating Instructions:
Over a Campfire:
Place foil-wrapped burrito over a grate or nestle in hot coals.
Heat for 15-20 minutes, turning occasionally, until hot throughout.
Let rest for 1-2 minutes before unwrapping.
Air Fryer (At Home or RV):
Preheat air fryer to 350°F.
Remove foil (or leave on if using foil-safe air fryer).
Air fry for 10-12 minutes from frozen, flipping halfway.
For thawed burritos, cook 5-6 minutes.
Notes
- Don’t overfill the burritos or they’ll be hard to wrap tightly.
- Double-wrap for long camping trips to avoid freezer burn.
- Pack them in a cooler with plenty of ice if taking on the road.
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