Bacon Filet Mignon Breakfast Burritos

Few things make mornings in camp quite as pleasurable as waking up to the smell of bacon, steak, and eggs. But all too often long days filled with hundreds of miles on the road make dragging out the cast iron for a proper breakfast an impractical luxury. Here’s what you’ll need to enjoy a hearty breakfast burrito in the morning without washing a single pan.

Ingredients (serves two)

  • 2-4 flour or corn tortillas
  • 4 eggs
  • 1/4 pound of crumbled bacon
  • A left-over steak (use filet mignon… worth it)
  • Shredded cheddar cheese
  • Bell peppers, onions, hash browns or other veggies to taste
  • Cholula, Tapatia or your favorite hot sauce
  • A boiling pot of water
  • 2 quart-sized Ziploc freezer bags

Start in the evening with a bacon-crumbled steak dinner, and cook up one extra steak. When the steak is finished cut it up into small cubes, toss it in a bag with crumbled bacon, and store it until morning. Of course, you can always pre-cook the meat before the trip, but then you’ll miss out on a bacon-crumbled steak dinner.

In the morning fill a large enough pot for two freezer bags with water and set it on the stove to boil (a 2-liter JetBoil pot is just large enough). While you’re waiting for it to boil, crack two eggs into a freezer bag and whip them up until ready to scramble; repeat this step for each breakfast burrito you’ll be making. Next dump in bacon, steak, veggies and sauce to taste. Add in the cheese if you prefer it cooked in, or save it for later to sprinkle on top after cooking. Squeeze the air out of the freezer bags, close them up tight, and drop them into the boiling water for about 10 minutes while you pack up camp.

Once the eggs, meat, and veggies are done cooking pull them out of the water, scoop out the contents onto your tortilla, and enjoy!