Griddle Loaded Breakfast Burritos with Sausage, Crispy Potatoes and Pepper Jack
Brown sausage to 160°F on a medium griddle, crisp shredded hash browns with onion and pepper, then scramble eggs until fully set and fold in cheese. Roll everything into warm flour tortillas and sear the burritos seam-side down for a golden crust. Plan on about 50 minutes total on a two-burner camp stove griddle.
This is the burrito you make on day two and get asked about by the next site over. Sausage, crunchy potatoes, soft eggs and melty cheese all get rolled up and seared on the griddle. The seared tortilla holds together and stays hot while you eat.
The flat top makes it easy. You cook each part in its own zone, then roll an assembly line. It feeds six and uses one griddle, one bowl and a few tools. Wrap extras in foil and you have lunch on the trail.
Griddle Loaded Breakfast Burritos with Sausage, Crispy Potatoes and Pepper Jack
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium heat, both burners
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Low water
- A few dishes
- Prep ahead
Ingredients
13 ingredients, Crew only
Crew Recipe
This one's for the Crew
13 ingredients · 7 steps · Trail Notes · gear list
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