Breakfast tacos do not normally come to mind when you think about camping food. They are the perfect choice to spice up your day and a welcome change from the usual breakfast foods. The filling is made in advance and frozen. When thawed, they are finished on the grill at the campsite, topped with eggs, and served with tortillas. Win!
The Author Says: These make-ahead breakfast tacos are full of flavor and provide a hearty meal to start the day. They’re so good, you’ll want to have them on hand for daily breakfasts at home, too.” –Marilyn Haugen
Ready-to-Go Breakfast Tacos Recipe
6 cooked pork sausage links, cut into 1/2-inch (1 cm) pieces
2 jalapeno chile peppers, seeded and thinly sliced
2 red bell peppers (sweet capsicum), thinly sliced
1 small red onion, thinly sliced
1 can (14 oz/398 mL) black beans, drained (1-1/2 cups/375 mL)
1 cup (250 mL) frozen corn, thawed
1/2 cup (125 mL) salsa
2 Tablespoons (30 mL) olive oil
1 teaspoon (5 mL) kosher salt
1 teaspoon (5 mL) ground coriander
1/2 teaspoon (2 mL) freshly ground black pepper
At the Campsite:
6 large eggs
Salt and ground black pepper
1/2 cup (125 mL) shredded Monterey Jack cheese
12 taco-size (8-inch/20 cm) flour tortillas (see Tips)
You will need: 6 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray.
In a large bowl, combine sausages, jalapeños, red peppers, onion, beans, corn, salsa, oil, salt, coriander and pepper.
Divide sausage mixture evenly among prepared foil sheets. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 2 days or freeze for up to 1 month.
At the Campsite:
Prepare campfire coals. Place packets on hot coals and cook for 7 to 10 minutes, moving packets occasionally, until sausage mixture is very hot.
Transfer packs to a flat surface and open with caution, allowing steam to escape. Crack 1 egg into the center of each packet. Season to taste with salt and pepper. Reseal packet, return to coals and cook for 4 to 6 minutes or until eggs are done to your liking. Serve sprinkled with cheese, with 2 tortillas per packet.
Yield: 6 servings
• Defrost your corn in the refrigerator or cooler, not at room temperature.
• For warm tortillas, spray 1 large foil sheet with cooking spray. Stack tortillas 2 at a time, separating each pair with a sheet of parchment paper. Fold foil into a flat packet and seal edges tightly. Heat on coals for 5 to 7 minutes, turning packets over once, until warm.
• Store the packets in a cooler at 40F (4C) until ready to cook. Thaw frozen tacos in the cooler (or refrigerator) before cooking.
Recipe Source: “150 Best Recipes In Foil : Ovens, BBQ, Camping” by Marilyn Haugen (Robert Rose)
Reprinted with express permission.