Pre-hike Breakfast Burrito Recipe

Prepare potato

Peel (optional) and grate the russet potato on the large holes of a box grater. Place grated potato in a clean kitchen towel and squeeze to remove excess moisture; this helps it crisp when cooking.

Cook veggies

Heat 1 tbsp olive oil in a 10-inch nonstick or cast-iron skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 3–4 minutes until beginning to soften.

Cook potatoes

Add the squeezed grated potato to the skillet, breaking up any clumps. Sprinkle 0.5 tsp kosher salt, 0.5 tsp smoked paprika, and 0.25 tsp black pepper. Spread the potato mixture into an even layer and let cook, undisturbed, 4–5 minutes to brown. Stir and continue cooking another 4–6 minutes until potatoes are tender and golden-brown. Transfer to a plate and keep warm.

Whisk eggs

In a medium bowl, crack 6 large eggs. Add 2 tbsp milk, 1 tsp salt, and 1 tsp black pepper. Whisk until combined and slightly frothy.

Cook eggs

Wipe the skillet clean, then melt 1 tbsp butter over medium-low heat. Pour in the egg mixture and let sit for 10–15 seconds, then gently stir with a silicone spatula, folding eggs from the edges to the center. Cook slowly until just set but still moist, about 3–4 minutes. Remove from heat.

Combine eggs with potatoes and protein

Return the reserved potatoes to the skillet off heat, add the scrambled eggs and 3 oz cooked chopped sausage or bacon (if using). Gently fold together to combine and warm the protein. Taste and adjust seasoning if needed.

Warm tortillas

Warm the 3 flour tortillas one at a time in a dry skillet over medium heat for 15–20 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes until pliable. This prevents cracking when rolling.

Assemble burritos

Lay a warm tortilla flat. Spoon one-third of the egg-potato-protein mixture down the center. Sprinkle 1 oz shredded cheddar and about 2 tbsp salsa over the filling. Add a teaspoon hot sauce and a pinch of cilantro if desired. Fold the sides inward, then roll from the bottom to enclose the filling into a tight burrito.

Optional sear

If you want a crisp exterior, place the rolled burrito seam-side down in a preheated skillet over medium heat with a little butter or oil and press gently. Cook 1–2 minutes per side until golden.

Pack for hiking

Wrap each burrito tightly in a foil or parchment square. If you plan to eat within a few hours, place the wrapped burritos in an insulated bag to keep warm. Store salsa separately in a small container if you prefer to avoid sogginess; add at serving.