Low Sodium Camping Recipe 2: Bacon Breakfast Burritos

You remember my rant about Boar’s Head Bacon? Well, here is where it will come in handy my friends! For our Yellowstone camping trip, I decided to make some breakfast burritos that we could cook/reheat over the fire that would be low sodium and oh so delicious! And they were!

Something that I realized during camping is that it is important to have easy-fix meals on the ready for hungry campers. That way, you aren’t spending all your time thinking about the next meal, and prepping for it. These were great because we literally pulled them out of the cooler and put them on the grate over the fire to reheat. Filling and good!

Low Sodium Campfire Bacon Breakfast Burritos – 150mg each:

  • 14 low/no-sodium flour tortillas – I got mine from Café Rio and they are 0mg
  • 10 eggs – 650mg
  • 6 strips of Boar’s Head Bacon – 570mg
  • 4 cups grated potatoes
  • 2 tbsp. Mrs. Dash Onion and Herb seasoning
  • 4 tbsp. hot sauce – approximately 90mg
  • 3 tbsp unsalted butter, divided
  • 1 cup shredded cheddar cheese – 760mg

 

AT HOME:

Warm a skillet over medium heat and add in 2 tbsp. butter until melted. Place the grated potatoes and Mrs. Dash seasoning, cooking the hash browns. Let it sit on each side for approximately 7 minutes or until a crunchy crust has formed. Turn over once and cook hash browns throughout; approximately 15 minutes. Remove from pan and set aside.

In the same skillet, or a new one if you want, add the remaining butter. Once melted add the eggs and scramble. Once cooked, add these to the potatoes.

Meanwhile, line a baking tray with tin foil and line out the bacon on it. Place into a cold oven and then turn on the oven to 425. When the oven reaches that temperature (and your oven beeps) the bacon is done! Remove from the oven and place on a plate with paper towels to remove the grease.  Once cooled, crumble and add to the hash browns and eggs.

Add in the hot sauce and cheese to the potato mixture. Now you are ready to assemble! Fill the tortillas with the mixture and roll into a burrito folding in the sides. Wrap them in tin foil and freeze. Transfer to a zip-lock bag for the cooler transport to campsite.

AT CAMP:

The burritos are already in the foil, so you can place them directly from the cooler to the grate over the campfire. Cook until they are heated throughout. Unfold the foil slowly to test the temperature before serving. They should come out hot and with some grill marks on them! Optionally, serve with salsa.

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