Long drive days mean we need a breakfast that’s easy to eat and satisfying.
We often leave really early in the morning because we like to get home with enough time to empty the RV and get it to storage before dinner. We pack up and dump everything the night before. Then we make breakfast. Wait, what? You read that right. Sometimes we have cinnamon rolls. More times it’s something we make the night before. NOTE: We do this in the microconvection oven. We never did this in our RV propane oven.
Breakfast on the drive must be easy and not messy with an extra emphasis on not messy.
The key piece of equipment is a round silicone pan. The one that lives in the RV has to be 20 years old. I love it because it’s easy to clean, cools off quickly and, drumroll please, doesn’t slide around on the cooking rack while we are rolling down the road. That silicone really knows how to hug the rack and stay in place.
We make egg burritos the most for our breakfast on the go. They are a snap to make and are delicious.
We often make a big breakfast or two when camping which always means leftover bacon. That leftover bacon later gets cut up for egg burritos. Remember my no mess line above? Cutting the bacon keeps it neat. We also use smaller sized flour tortillas because they fit better in the baking pan and because I like less calories.
We aren’t locked into bacon. Spicy breakfast sausage is “oh-so-good” in a breakfast burrito. Leftover carne asada is amazing but we rarely have any left. Somebody keeps circling back for one more piece of meat. Okay, that somebody is me.
Hash browns really up the yum factor as well, even though adding them requires a bigger tortilla.
Here’s how we make them:
First, scramble your eggs. How many you use will depend on how many you’re making. When it’s just the two of us, we use six eggs for four burritos. Stir the bacon (or meat of your choice) with eggs while cooking.
Put the egg mixture on an open tortilla, add cheese and hash browns if you want. Fold the tortilla, closing both ends.
You can either get a new skillet or wipe out the egg skillet for the next step. Add a small amount of oil to the skillet, heat and swirl to coat the pan. Add the rolled burrito and let it get golden brown then flip over to brown the other side. Wrap the burrito in foil. Many times, Mark’s burritos end up bigger than mine. I reverse the foil so we can tell whose is who’s in the morning.
Store in the refrigerator until ready to eat. Put the round rack in the microconvection oven, set temperature to 350 and preheat. Put the burritos in the round silicone pan. When the oven is ready, put the pan in and cook for 15-20 minutes depending on burrito size.
If you want to be really neat, keep the bottom half of the burrito wrapped in foil. I open Mark’s burritos leaving the foil on the plate to catch any drips. The smaller size flour tortillas are easy to hold in one hand. He eats two, I eat one.
Breakfast Burritos on the Go
- Eggs – we use 6 for four burritos
- Meat of choice
- Shredded cheese
- Hash browns, optional
- Flour tortillas
- Vegetable oil
- Stir bacon (or meat of your choice) in with the eggs and cook them together.
- Add egg/meat mixture, cheese and hash browns to tortilla. Fold the tortilla, closing both ends.
- Heat oil in skillet and swirl to coat. Place folded burritos in skillet until golden brown on both sides.
- Wrap in foil and refrigerate until ready.
- When ready to cook, place round rack in oven and heat to 350°. Place foil wrapped burritos in silicone baking dish and cool for 15-20 minutes depending on size.