breakfast burritos

[outdooraddict]

was thinking of making a big batch of breakfast burritos, some for hunting camp and then others for the daily grind, get them all made and then freeze them, just a quick grab and go microwave style.  has anyone done this, how did it work, anything you would recommend to put in them or not to put in them, did anything not re-heat well etc.  and just wrap in foil?

[bearhunter99]

We used to make them and freeze them in foil for elk camp.  We had one of those Coleman ovens that sat on top of the stove and we would throw them in when we got up.  They were usually ready to go by the time we were ready to head out of the tent.

[BD1]

Don't micro them if they are in tinfoil 

[Wolfdog2314]

Did this for archery this year in Idaho. Make a burrito as you would at home. Wrap in foil. Freeze. We heated them up on one of those little cheap gas bbq grills. Took maybe ten minutes rotating frequently. Was real nice to have. I did hash browns, egg, ham, and cheese. I even added cholula and sour cream to them prior to freezing.

[Pathfinder101]

Scramble eggs with chopped bacon, shredded cheese and a dash of milk.
Fry your favorite breakfast sausage (bear, elk, antelope, pork...) until they are crispy crumbles.
Lay down some shredded cheese (I like Fiesta Blend from WalMart) on a warm tortilla.
Lay the hot eggs on the cheese
Scatter the sausage crumbles over the eggs
Apply favorite Salsa and sour cream
Wrap and eat, or foil for later

Enjoy 

[deerlick]

my wide makes them 200 at a time for us. eggs, ham cubes, venison breakfast sausage chunks, potatoes, cheese, mix in some sausage gravy. we chamber seal them so not to smash them when sealing. they are keep excellent and taste great

[Remnar]

Make the burrito and then lightly brown it in a skillet with a little oil or butter . Tastes better and more importanly keeps the tortilla from sticking to the foil when reheated .

[Wolfdog2314]

Make the burrito and then lightly brown it in a skillet with a little oil or butter . Tastes better and more importanly keeps the tortilla from sticking to the foil when reheated .

I’ll have to try this. When I reheated them over the little bbq, even on the lowest setting it was still a little too hot. If I didn’t rotate often enough I did get spots that the foil stuck to the tortilla. Wasn’t terribly stuck, but it was annoying. A quick pan fry on then with oil or butter before packaging sounds like a great idea.

[Fidelk]

Get some fried taters in there.

[The scout]

Have been doing this for years, I don’t eat oatmeal or anything like that and this kind of food really sticks with you. We always have a wood stove going in the morning so we just throw em on there to heat them up.  Chorizo is a game changer in a breakfast burrito.

[Pathfinder101]

Make the burrito and then lightly brown it in a skillet with a little oil or butter . Tastes better and more importanly keeps the tortilla from sticking to the foil when reheated .

Dang.  Sounds like a Breakfast Chimichanga.  I'm in 
I might make these tomorrow for breakfast...

[vandeman17]

Make the burrito and then lightly brown it in a skillet with a little oil or butter . Tastes better and more importanly keeps the tortilla from sticking to the foil when reheated .

My favorite way to make them and it only takes a few minutes is to pre-make all the fixings and then vacuum seal and freeze. In the morning, fire up a skillet and toss in a burrito's worth of filling and keep getting ready. Stir it around every minute or two and then toss a tortilla on top so that is gets a little steam. Take it off and throw some cheese, guacamole and salsa on it and dump fixings in. Roll it up and toss it back on skillet about a minute on each side. If you have something with a little weight, set it on top for some extra crispiness. Start to finish is less than 10 minutes and it lets you keep getting ready as you cook.

[wadu1]

Cholula or Tapatio is a must other than that all the above are the way to go.

[Iveexcaped3]

Our burritos: eggs with a little milk, russet, orange, and purple potato’s, red and green bell peppers, onion, diced bacon, pepper jack and mild cheddar cheese, tapatio, and salt and pepper.

Cook bacon 80% done set aside, another pan start with potato’s with some olive oil (they take the longest) at 70% done add in rest of vegetables, once all vegetables are at 85% cooked add bacon to vegetables until everything is 95% cooked.

Scramble eggs until cooked.

In final pan toss on tortilla let to start warming up, after first flip quickly add cheese to start melting. Once cheese is melted add all the fixings and roll quickly, add to a cookie sheet and stick in the freezer for 30 minutes.

 Pull them out and LIGHTLY rub oil on tortilla and wrap in foil if that’s your only method of reheating. If you have a pan or grill at camp you can skip the oil and foil and just wrap them in butchers paper or wax paper and vac seal.

The melted cheese locks everything in place and quickly cooling them help keep their shape. When you reheat everything gets cooked that last 5% so no mushy potatoes.

[Karl Blanchard]

Make the burrito and then lightly brown it in a skillet with a little oil or butter . Tastes better and more importanly keeps the tortilla from sticking to the foil when reheated .

My favorite way to make them and it only takes a few minutes is to pre-make all the fixings and then vacuum seal and freeze. In the morning, fire up a skillet and toss in a burrito's worth of filling and keep getting ready. Stir it around every minute or two and then toss a tortilla on top so that is gets a little steam. Take it off and throw some cheese, guacamole and salsa on it and dump fixings in. Roll it up and toss it back on skillet about a minute on each side. If you have something with a little weight, set it on top for some extra crispiness. Start to finish is less than 10 minutes and it lets you keep getting ready as you cook.

This.  I've done the frozen and they work but the finished product is so much better if you just pre prep the fixings and then make them on the spot 

I also never prep the eggs. Before adding fixings to my skillet I Crack in the eggs. Let them cook half way, break the yolk and then move em around a bit. You get bits of whites and bits of whites and yolks. I much prefer this style of egg over scrambled in a BB. And of course always hit the wrapped burrito with some heat to crisp a bit.