Sausage and Potato Breakfast Burritos

If you are looking for a make ahead breakfast burrito with sausage, look no further!

hand holding burrito wrapped in foil outside with sausage potato and green chiles

We do love our meatless breakfast burritos but sometimes we want to add some meat to our mornings. These ground sausage and potato filled breakfast burritos make a nice change for a hot breakfast while camping.

We really love make-ahead food and one of the best things about this breakfast is that all the work is done at home before you hit the road. In about 60 minutes you can have twelve breakfast burritos completely ready and into the freezer. And then you can do the dishes at home with a full kitchen, rather than having to clean up with no sink.

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Who doesn’t love food cooked over a campfire? Actually, we know a lot of people who don’t and we just have to feel sorry for them. Because we love to cook over a campfire, especially ready-made breakfast burritos. These are easy to make, easy to customize, and easy to cleanup. This version has sausage, but if you don’t like sausage, it is easy enough to add in cooked bacon, ham, or steak if you wish. And before you know it, you too will be enjoying a sausage and potato breakfast burrito sitting around the campfire.

What we love about Sausage and Potato Breakfast Burritos:

  • They are prepped ahead of time
  • You can season them as spicy or mild as you like
  • They can be cooked over wood, charcoal, or gas
  • This recipe doesn’t require lots of fancy ingredients

The Ingredients for Sausage and Potato Breakfast Burritos:

  • Oil (for the hash browns)
  • Hash Browns (shredded or cubed)
  • Sausage (ground)
  • Onions and Bell Peppers (any color you wish)
  • Eggs (breakfast burritos need eggs)
  • Salt & Pepper (as you wish)
  • Green chile sauce (because pork cries out for green chiles!)
  • Shredded cheese (ooey gooey goodness)
  • Tortillas (because they are burritos)
uncooked hash browns in skillet
cooked hash browns draining on paper towel
ground sausage, peppers, and onions being cooked in skillet

The Process Part One:

  1. Heat oil in a large skillet over medium-high heat until the oil is simmering.
  2. Add hash browns to the oil and cook them, flipping to cook on both sides, until golden brown. Remove and drain on paper towels.
  3. Add ground sausage, onions, and peppers to the skillet and cook until the sausage is done, and no pink remains. Drain the grease.
cooked burrito filling
tortillas waiting for filling
filled tortillas
  1. Add your hash browns back to the skillet.
  2. Crack eggs into a bowl and whisk slightly. Season with salt, pepper, and red pepper flakes.
  3. Add eggs to the sausage and hash brown mixture and cook until mostly set but still glossy, stirring frequently.
  4. Pour in a can of green chile sauce and combine thoroughly.
  5. Remove the burrito filling from the heat.
  6. Lay out tortillas on the countertop.
  7. Divide burrito filling amongst the tortillas. Place it just below the center of the tortilla.
  8. Top with cheese.
  9. Roll the burritos and set aside, seam side down.
sealing burritos
12 camping breakfast burritos ready for the freezer
hand holding burrito wrapped in foil outside with sausage potato and green chiles
  1. Heat a clean skillet and place burritos, a few at a time, in the warm skillet seam side down.
  2. Cook each burrito on all sides until the tortilla is golden brown and crispy.
  3. Cut twelve large pieces of foil (about 18 inches) and twelve slightly smaller pieces of parchment paper (about 16 inches). Place one piece of parchment paper on top of each piece of foil.
  4. Allow burritos to cool slightly, then place them on your prepared foil.
  5. Wrap tightly, label, and freeze.

The Process Part Two:

  1. Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to heating your food.
  2. When ready to cook, place the wrapped burritos in the hot coals. Let the burritos sit there about 10-15 minutes, turning once, until heated through. Time required will depend on how hot your fire is.
  3. Carefully pull the packets off and let them cool for a minute or two.
  4. Either open the seams and place the breakfast burrito on a plate or unwrap and eat bite by bite.
  5. Serve with salsa or hot sauce as you wish.

FAQ and How to Customize:

Q: We don’t eat pork. What do you suggest?

A: If you don’t want to use a pork sausage, you can always try turkey sausage. However, be careful. Turkey sausage can dry out faster than pork so don’t cook it too long.

Q: You mention steak up there. Tell us more…

A: Steak and eggs is a classic dish, which may or may not have started as an Australian pre-landing breakfast during WWII. We like to cook steak rare, slice it thin, scramble some eggs, and put together our burritos. However, this is not a recipe we tend to make in advance. This is one we just throw together at the campsite. Typically with leftover steak from the night before…

Suggested Side Dish to the Sausage and Potato Breakfast Burritos:

We always serve these with coffee. Because hello, we need coffee! Other than that, they could be considered a complete meal. However, we are a fan of some fresh fruit if we still have some in our supplies.

General Tips for Cooking in Foil:

  • You will definitely want to use heavy duty foil. It only takes one time of losing your food into the fire from cheap aluminum foil to realize it is worth the cost to purchase quality aluminum foil.
  • Not everyone feels the need to line their foil with parchment paper, but we prefer to do so. We can’t cook over the fire with paper alone, but we also don’t like to eat food cooked directly in foil. Doing this allows us to use the foil more than once or as a bowl for eating making for fewer dishes to wash.
  • Be careful when it comes to opening your foil packet. Steam builds up inside of them, which is good because that is how your food cooks, but you can injure yourself upon opening if you are not careful.

Equipment Needed:

  •  Basic Kitchen Kit: This is going to include measuring cups and spoons, a mixing bowl and whisk, cutting board and knife, a large skillet, and a spatula or wooden spoon. These are basically the items you would have in your home kitchen to cook.
  • Aluminum Foil: We use heavy duty aluminum foil for all our foil packet recipes. It only takes one time for your foil to fall apart during the process of cooking to realize the importance of quality foil.
  • Parchment Paper: Some people don’t like to cook over high heat with aluminum. Parchment paper is the way to go here. Line the inside of the foil with the paper and everything cooks the same, just without touching the foil. Bonus-the foil stays clean and can be recycled.      
  • Heat resistant gloves: If you are going to be working around a fire, at some point you will probably get burned. These gloves can help prevent that.

More Make Ahead Breakfast Recipes to Enjoy:

  • Berry Couscous
  • Granola
  • Ham and Cheese Hash Brown Foil Packets

Looking for a sausage and potato breakfast burrito for camping?

This make ahead breakfast burrito can be eaten immediately, refrigerated for a few days, or frozen for up to two months. They can then be reheated in the oven, on top of the stove, in a microwave, or our favorite way, over the campfire for a nice hot camping breakfast. If you try them, let us know what you think by commenting below, tagging us on Instagram @campinganswer or by sending us an email at campinganswer at gmail dot com.

Sausage and Potato Breakfast Burritos

We love to eat these sausage and potato breakfast burritos at home, at work, and our favorite location…while camping!
Prep Time15 mins
Cook Time30 mins
assembly15 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: burritos, camping, foil packets, from the freezer, make-ahead, pork
Servings: 12 burritos

Ingredients

  • 2 tbsp olive oil
  • 1 pound ground pork sausage
  • 2 cups frozen shredded hash browns
  • 1 cup onion chopped
  • 1 cup bell pepper chopped
  • 12 large eggs lightly beaten
  • salt and pepper to taste
  • 10 oz canned green chile sauce
  • 1 1/2 cups shredded cheese
  • 12 large tortillas

Instructions

At Home

  • Heat oil in a large 12-inch skillet over medium-high heat until simmering.
  • Cook hash browns until golden brown, then remove them from the pan onto a paper towel-lined plate.
  • Add sausage, onion, and peppers to the skillet and cook until no pink remains. Drain off the grease.
  • Add the hash browns back to the pan.
  • Pour the lightly beaten eggs into the skillet and cook until they are set, stirring frequently.
  • Pour in can of green chile sauce and stir to combine.
  • Add salt and pepper to taste.
  • Remove the burrito filling from the heat.
  • Spoon roughly 1/2 cup filling onto the bottom ⅓ of each tortilla.
  • Sprinkle with 2 T. cheese.
  • Fold the sides and then the ends over and roll up the burrito as tightly as possible.
  • Heat a clean skillet and place burritos, a few at a time, in the warm skillet seam side down.
  • Cook each burrito on all sides until the tortilla is golden brown and crispy.
  • Cut twelve large pieces of foil (about 18 inches) and twelve slightly smaller pieces of parchment paper (about 16 inches). Place one piece of parchment paper on top of each piece of foil.
  • Allow burritos to cool slightly, then place them on your prepared foil.
  • Wrap tightly, label, and freeze up to 2 months.

At the Campsite

  • Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to heating your food.
  • When ready to cook, place the wrapped burritos in the hot coals. Let the burritos sit there about 20-25 minutes, turning once, until heated through. Time required will depend on how hot your fire is.
  • Carefully pull the packets off and let them cool for a minute or two.
  • Either open the seams and place the breakfast burrito on a plate or unwrap and eat bite by bite.
  • Serve with salsa or hot sauce as you wish

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