Chris Clyde spent his high school summers working at Perrysville’s Camp Nuhop. In 2008, he returned home to be the camp’s associate director. His lifelong love for the outdoors inspired several camping and cooking recipes, like these portable breakfast burritos. He cuts down on campsite prep by chopping potatoes and peppers in advance. “[I also] take shredded cheese, so I don’t have to worry about it,” Clyde adds. “I like to put sausage gravy on mine, but I don’t necessarily want to mess around with taking flour, so I’ll go out and buy the powdered mix.”
Breakfast Burritos | Makes 4 servings
Recipe courtesy of Chris Clyde
4 burrito tortillas
2 medium potatoes, white or yellow
8 slices bacon
1 yellow onion
2 cloves garlic, chopped
2 green peppers, chopped small
1 green chili, chopped
2 small or 1 medium tomato, chopped
8 eggs or 1-quart carton liquid eggs
1 8-ounce package shredded cheddar or pepper jack cheese
1 package instant sausage gravy
2 to 3 tablespoons olive or coconut oil
Salt and pepper to taste Tabasco sauce to taste
Dice potatoes, and chop garlic, onion and peppers. Place all ingredients into a zip-close bag or plastic container at home. Once at camp, dice tomatoes and set aside. Reconstitute gravy mixture and set aside.
Cook bacon in pan over fire and remove from heat when desired crispness is reached. In a separate skillet, saute the garlic, onion and potatoes in oil until soft. Add green peppers and cook until they are slightly soft. Add eggs to pan and scramble, seasoning with salt and pepper to taste. Remove from heat.
Over a cutting board or picnic table, place two strips of bacon into each tortilla. Divide egg and vegetable mixture four ways, spooning into tortillas. Add tomatoes, green chilies and shredded cheese. Spoon sausage gravy over the filling. Wrap burritos, and then cover in foil. Replace in pan or set on a grate over campfire for five minutes, rotating halfway through. Remove from pan or grate, unwrap foil and season burrito with Tabasco sauce to taste.