Article from Mr 4X4.
We’re forever looking at just dinner recipes for you on the road, and seem to forget the most important meal of the day; breakfast! So we thought it time to light a fire in your belly with these spicy brekky burritos. They’re a tastier alternative to plain old eggs and bacon, they’re filling, and they’re a good way to use up any leftover snags from the night before – a rare event I know, but it’s been known to happen. It’s a versatile recipe, and you can combine pretty much whatever meat and vegetables you’ve got with you. The best part? You don’t even need a knife and fork to eat them.
INGREDIENTS
1 red onion, diced8 bacon rashers, diced2 cooked sausages, chopped into small pieces4 medium-sized potatoes, thinly sliced1 green capsicum, diced3 garlic cloves, minced8 eggs, whisked3 cups grated cheddar cheeseA punnet of cherry tomatoes, quartered2 tbsps butterA few glugs of olive oil1 packet of tortillasFoil for wrapping burritosSalt & pepper to tasteParsley or coriander to garnish
*Use spices depending on your taste. I used 1 tsp. of chilli powder and 1 tsp. paprika which gave it a pretty good kick.
METHOD
Pour a decent glug of olive oil into a hot skillet and fry the diced onion and bacon until cooked
Add sliced potato and some butter, cook until it potatoes start to soften
Throw in cooked sausage, diced capsicum and spices
When the potato is starting to crisps and capsicum is cooked, add minced garlic and cook for 2 minutes
Pour whisked eggs over ingredients and stir through until cooked
Layout tortillas and spoon out cooked ingredients evenly into a row. Top with cheese, chopped tomato and parsley
Wrap tortilla tightly and wrap each burrito in foil
Throw burritos onto hot coals for 5 mins, turning occasionally to crisp up each side of the tortilla
Tip. No tortillas? Turn this meal into a Mountain Man Breakfast. Pour the scrambled eggs over the other cooked ingredients, top with grated cheese and leave to cook through. Dish up some hefty slices and tuck in.
Tip. Make a big batch of burritos in advance to save yourself some time when you’re on your trip. Allow the cooked ingredients to cool to room temperature, wrap in tortillas and then wrap each burrito in foil before freezing them. To reheat, throw the foil-wrapped burritos into the coals or onto your camp stove, flipping them a few times so the tortilla doesn’t burn. After about five minutes, they should be ready to eat! To reheat in a microwave, remove foil and keep wrapped in a paper towel for 3 minutes, and then heat until crispy in an oven set to 220º.
