After high school and his summers working at Perrysville’s Camp Nuhop came to an end, Chris Clyde wasn’t quite ready to say goodbye to the outdoors. So, he took to the road, traveling and eventually studying adventure education and experiential education at Arizona’s Prescott College. These days, Clyde is the associate director at Camp Nuhop and takes to the outdoors to camp and cook with his family in his free time. This recipe for breakfast burritos over the campfire is one of his favorites.
Breakfast Burritos | Serves 4
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.