Our camping experience included a new recipe (make ahead breakfast burritos) for our day five breakfast challenge was a huge success.
Since we were camping this morning (details on this more-challenging-than-expected camping trip to come later), I had to be a bit more creative in my menu choice. Couldn't really bake anything, and I didn't want to mess with using the camp stove too much, so I settled on breakfast burritos.
I've never actually make breakfast burritos before, so this was a complete experiment on my part. But the result was fantastic! Breakfast burritos were such a hit that my family has requested demanded I make them again — frequently — for breakfast, whether we're camping or not.
Making the burritos was very simple. Here are the ingredients I used (but you could add onions, peppers, or whatever you'd like).
- salt/pepper to taste
I wanted to make a big batch, so I mixed up 15 eggs with probably 1/2 a cup of milk. I buttered a pan and scrambled the eggs, and then when they were just about set, I mixed in some shredded cheese. Don't ask me how much; I just grabbed a handful and mixed it in. After the cheese melted, I set the pan aside.
While I was making the eggs, I was also cooking some bacon — and entire pound. After the bacon crisped up and cooled, I crumbled it into pieces. Then I started assembling the burritos.
- I first laid down a large square of aluminum foil, a few inches larger than my tortilla (I used both 10" and 8" tortillas).
- Then I put the tortilla down, then in the center of the tortilla I added a small scoop of cheese, a large spoonful of egg, a healthy sprinkle of bacon pieces, and then I topped it off with freshly-ground pepper.
- To finish, I rolled up the tortilla and wrapped it securely in aluminum foil.
- After I wrapped up all the burritos, I packed them in the original tortilla package (they fit perfectly!) and stored them in our ice-filled cooler.
This morning for breakfast I put the foil-wrapped burritos on the grill over the fire and heated them up. To serve, we put the burritos on plates and opened the aluminum foil, using the foil to protect the plate from getting messy.
Jerah had insisted that although she loves tortillas, eggs, and bacon, she simply would not like a tortilla with scrambled eggs and bacon; so for her breakfast, I just layered bacon and eggs in a foil packet. Her breakfast heated up nicely as well.
We were all very surprised how filling the burritos were, so we had a lot of extras to take home. I thought we might be able to refrigerate them for breakfast over the next couple of days, but Jeff, Jaden, and Joely liked them so much they ate them for dinner tonight instead. Obviously they really like them! (And Jerah has stated for the record that she will try them the next time I make them.)
So this is yet another dish that will be going on my master menu plan at the end of the month. But I seriously doubt I'll be able to get to the end of the month without making them again.
Tomorrow morning's breakfast challenge recipe is Peanut Butter Baked Oatmeal. Hopefully my kids will give this one a try because it sounds so yummy!
If you're up for a challenge, or need some inspiration and motivation to get back in the kitchen and cook, we'd love for you to join us in this adventure. Just focus on making breakfasts every day this week, trying out new recipes or bringing back some oldie-but-goodies. Then next Monday Amanda and I will each host a Mr. Linky and you can link up your post about the breakfasts you tried this week (of course, including pictures and mouth-watering recipes, too!).
For each of the the following three weeks, the challenge will be lunches, dinners, and then snacks. Then, at the end of this 4-week cooking challenge, Amanda and I will be compiling master menu plans from which we can more easily plan our meals. So we're both looking forward to some new meal ideas from our fabulous readers. We'd love for you to join us!
This post is linked to Ultimate Recipe Swap at Life as Mom.