Landmark Breakfast Burrito

When it comes to a camp meal, especially breakfast, there are three simple rules that we try to adhere to: it should taste good, be good for you, and require a quick prep time and cleanup. Our spin on the breakfast burrito is a perfect blend of our three rules and it is guaranteed to win over everyone at your campsite.

         Ingredients (serves 2)

- 1/2 onion

- 1/4 head cauliflower

- 2 handfuls of Kale

- 4 large tortillas

- Shredded cheese of your choice

- Olive oil (sub ghee or avocado oil)

- 1 avocado

- 3 eggs

- Hot sauce (optional)

- Salt/pepper to taste

            Equipment (replace as needed)


- 10 inch saucepan or skillet

- Spatula

- Knife

- Propane Stove

- Cutting Board

- Bowls

First, place the saucepan or skillet over medium heat and add olive oil, ghee, or avocado oil. Next, chop the onion and kale into bite size pieces and the cauliflower into small florets. Set veggies aside, separating the kale and from the onion and cauliflower. Once your pan is hot add the onion and cauliflower and sauté until the onions are translucent and the cauliflower starts to brown slightly.

Now, add the kale and cook until just wilted. Salt and pepper to taste. Next, turn the heat to low and crack the eggs over the veggies. Stir in the eggs until they are cooked through. Set the egg and veggie mixture aside in a bowl. Then, add a small amount of olive oil, ghee or avocado oil to your pan.

Fill your tortillas with the veggie and egg mixture. Top with cheese and avocado (optional) and roll into a burrito. Place the burrito in the pan on low heat and flip until the entire tortilla is browned, about 30 seconds per side.

Your tortilla should be crispy and the cheese melted to perfection. Cut the burrito in half and ENJOY! Tip: use a bowl to avoid losing any of the scrambled egg and veggie goodness. Whatever your method of consumption, your hungry stomach will thank you for this tasty adventure fuel!

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