May 20, 2013

Breakfast Wrap

A wrap is a great item for a camping menu. The ingredients can be prepared ahead of time so that all you have to do at camp is assemble and warm.

The breakfast wrap is no different. Make the filling up ahead of time and you have a quick breakfast while camping. This also makes a great breakfast at home when you have guests.



To prepare your filling, you are essentially going to cook up a scrambler.

To feed 4 - 6 people you will need:
  • Bacon, Ham or Sausage - Use about the equivalent of one package of bacon. I like a ham-bacon combination.
  • Hash Browns - One bag of frozen, diced hash browns. You can also make your own by frying up potatoes. Cut the potatoes up quite small to save time but not too small or they will end up as mush.
  • Eggs - about a dozen or so, scrambled (no milk, just beat them)
  • Onion, diced - one onion, medium size
  • Green Pepper, diced - add to taste, optional
  • Salt and Pepper - season to taste
  • Cooking oil - about 2 tablespoons
  • Cheddar Cheese, grated - about 2 or 3 cups
  • Tortilla Wraps - 12 large wraps (about 9")

Prepare your filling at home:

  • Warm the wraps in the oven. Lay a damp paper towel on a cookie sheet. Stagger the wraps over the paper towel. Cover with another damp paper towel and cover with tin foil. Don't wet the paper towel too much. You want it to be damp, not wet. Warm in the oven at about 300 degrees. For the best results, spread them out over two cookie sheets, 6 wraps per sheet. This will make the wraps pliable and easy to wrap.
  • Fry up your meat of choice. Bacon and Ham should be chopped into pieces. Sausage should be chopped as it cooks until it's similar to hamburger in appearance. Set it aside for now.
  • Heat the cooking oil in a pan and fry your potatoes or hash browns. Don't turn them repeatedly. Use a medium-high heat and let them brown. Once they are done, spoon them into a wide bowl to cool.
  • Next use the bacon grease (or a little more cooking oil) to fry your onion and pepper. When the onions are almost translucent, add the scrambled eggs to the vegetables and cook until the eggs are well done. Use the spatula to break them up as they cook. Do not use milk with these scrambled eggs. It will make your wraps soggy.
  • Remove the wraps from the oven.
  • Combine all the ingredients and season with salt and pepper
  • Spoon the filling into the middle of the wraps. Spread about a third to half a cup of grated cheese across the filling. 
  • Roll the wrap up, making sure to tuck in the bottom.
  • Wrap each one tightly in tin foil, shiny side in.
  • Place in the freezer until it's time to go camping
At the campsite, place the tin foil wrap on a barbecue or warm coals to heat for 30 minutes or so. The shell will be nice and crisp without falling apart. Serve with ketchup, hot sauce or just eat them as is.

If you make these at home, you can keep the ingredients separate and let everyone build their own with the ingredients they want to use. Add other ingredients like hot peppers, chives, and other types of cheese. When serving the wraps fresh, eggs can be scrambled with milk so they fluff up nice and light. 


If you make wraps and freeze them for home use, reheat them in the oven at 350 degrees for about 30 minutes. This makes a great breakfast when you are in a hurry. Place the frozen wrap, still in the tin foil, in the oven. Let it warm up while you get ready for the day and grab it to eat on the way to work or send it with the kids as they leave for school.

Have you made a breakfast wrap before? What is your favorite combination?

Come back tomorrow for more wrap ideas.

This is the third post in my Camping Series. For the other posts, see these links.

Go Outside!

Camping Eats


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