Easy & Delicious Camping Breakfast Burritos for the Lazy-ish

2026-08-14

By Caitlin Sar Campbell

I was recently made aware that I had been using some mildly novel camping cooking techniques. Due to the strength of the reactions to said mildly novel cooking technique, I felt obligated to document and share my approach. Thus this blog post.

The Technique

The idea is that before you go camping you make your burritos, wrap them in aluminum foil, then vacuum pack them.

Because they are vacuum packed they take a bit less space, but more importantly they can be hygienically and conveniently placed in a cooler full of ice without any other special precautions.

Because they are wrapped in aluminum foil they can be warmed up in a pan without making the pan dirty at all. When you are done cooking and the pan is cooled, the pan can be stored away in a bag, completely clean and labor free.

You can even get a nice char if the burritos are relatively flat. In the above case I let it go too long.

The whole technique produces really filling, satisfying, and pleasant breakfasts with an absolute minimal effort. A total win for the music festival goer, or the hacker at the next hacker camp grounds.

Sample Recipe to Use

While the technique can be used with any sort of aluminum-wrappable food in theory I do think egg and cheese breakfast burritos really shine here. This is my favorite recipe that makes 8 burritos which in my experience hold for 5 days in an ice filled cooler.

Ingredients

• 8 flour tortillas
• 18 eggs
• 2 red bell peppers
• 1 large onion
• gouda cheese to taste (for me ~200g)
• salt and pepper
• Monosodium glutamate (MSG)
• Butter

Cooking Steps

The Filling

1. Mince the bell peppers and onion into fine pieces. Finer is better here.
2. Heavily butter a pan and sauté the onions and bell peppers till semi translucent and soft to the bite.
3. While the onions and bellpeppers cook, crack and scramble all 18 eggs, mix in some salt, pepper, and MSG till the mix is slightly too salty.
4. Add salt, pepper, and MSG to the onion / pepper mix till the mix is slightly too salty.
5. Turn the heat down and add more butter to the onion / pepper mix if the pan is dry or pieces are sticking to the bottom of the pan.
6. Quickly mix in the eggs while stirring continuously.
7. As you mix the eggs should start to firm up. The goal is to not build up any burnt brown eggs and keeping everything mixed and moving evenly.
8. As the eggs start to firm up, now is the time to add in the gouda cheese. Continue to stir continuously.
9. As the eggs continue to firm, remove the pan from the heat while continuing to stir. Stir until you are confident no burnt brown egg crust will form.

Making the Burritos

1. Use a spatula to divide the eggs into 4 even quadrants. Split each quadrant in half again such that you have 8 even sections of filling.
2. Place a 1/8 section of filling into a burrito and tightly wrap it being sure to fold in both ends.
3. Wrap the burrito in aluminum foil being sure to fold in both ends.
4. Repeat for all 7 remaining burritos.
5. Place all the wrapped burritos in the fridge to cool down. When cool proceed.
6. Vacuum seal the burritos. I normally recommend 2 per person for breakfast so I like to do 2 burritos / vacuum bag.
7. Toss them in the ice cooler or keep them in the fridge till you are ready to cook them.

Warming the Burritos Up

1. In a clean dry stainless steel (or any type of) pan place as many burritos as will fit across the flat bottom of the pan.
2. Place the pan on a burner and warm up the burritos.*

• Cook time can vary dramatically depending on the equipment and environment, but in my experience 2-5min per side depending on preference and the like should work. Once you flip the burrito the top side should remain hot to the touch even a minute later.

That's it. Super simple and easy if you put in the prep work.