
Fuel your outdoor adventures with these flavor-packed breakfast burritos, featuring spicy chorizo, fluffy scrambled eggs, and a fresh, zesty avocado salsa. Perfectly portable and easy to crisp up over a campfire or portable stove, they are the ultimate morning meal for any camper.
Prepare the fresh salsa by combining the diced avocados, chopped tomatoes, lime juice, coriander, red onion, and jalapeños in a bowl. Season with salt and pepper to taste, then set aside.
In a medium bowl, whisk the eggs together with the ground cumin, chipotle paste (or flakes), and a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large frying pan or cast-iron skillet over medium heat (or over ashen coals). Add the cubed chorizo and cook for 3 minutes until it starts to brown and release its flavorful oils. Stir in the sliced peppers and cook for another 5 minutes until they have softened.
Reduce the heat to low and pour the egg mixture into the skillet. Scramble the eggs for 2-3 minutes until just set. Transfer the chorizo and egg mixture to a plate and wipe the pan clean.
Assemble the burritos one at a time: spoon a portion of the avocado salsa onto the center of a tortilla, followed by the scrambled egg mixture and a generous sprinkle of cheese. Fold in the sides, then roll up tightly from the bottom to enclose the filling.
Return the pan to medium heat with a small splash of oil. Place the burritos in the pan, seam-side down, and cook for 1.5–2 minutes until golden brown and crispy. Flip and cook for another 1.5–2 minutes. Serve immediately with hot sauce and soured cream.
To save time at the campsite, you can dice the vegetables and grate the cheese at home. If you're cooking for a crowd, wrap the assembled burritos in foil and keep them warm near the edge of the fire. For a vegetarian option, replace the chorizo with a can of drained black beans.





