Ingredients:

  • 1 lb ground breakfast sausage
  • 12 large eggs
  • 1/2 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups frozen shredded hash browns
  • 2 cups sharp cheddar cheese, shredded
  • 4 oz diced green chiles, drained
  • 8 large flour tortillas

Instructions:

  1. In a large skillet over medium high heat, brown the 1 lb ground breakfast sausage. Note: Break it into very small crumbles so it distributes evenly in every bite.
  2. Remove the sausage but keep the fat; add the 2 cups frozen shredded hash browns. Cook until golden and crackling on both sides.
  3. In a large bowl, beat the 12 large eggs with 1/2 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper. Note: Whisking thoroughly introduces air for a fluffier result.
  4. Lower the heat to medium. Pour the egg mixture over the potatoes. Stir constantly until just set but still slightly moist.
  5. Stir in the browned sausage and the 4 oz diced green chiles. Remove from heat immediately. Note: The residual heat will finish cooking the eggs without making them rubbery.
  6. Spread the mixture on a sheet pan to cool for 10 minutes. Wait until no steam rises before moving to the next step.
  7. Lay out 8 large flour tortillas. Distribute the 2 cups sharp cheddar cheese across the center of each.
  8. Spoon the egg mixture over the cheese. Fold in the sides and roll tightly. Note: A tight roll prevents the filling from falling out into your lap at camp.
  9. Wrap each burrito in a square of heavy duty aluminum foil. Note: Lightly spray the foil with oil first to prevent the tortilla from sticking.
  10. At the campsite, place the foil wrapped burritos on a grate over low embers. Heat for 15 minutes, turning once, until the cheese is molten and the wrap is hot.