There’s nothing like dreaming of crispy fall days long past when you live in Minnesota and really honest to goodness aren’t sure if you remember what the ground looked like without snow on it. It’s been warming up the past few days which has caused me to dig back into old photos and recipes and take some time to reminisce.
Kev and I spent some time in October up at Wild River State Park and had a blast hiking around, experimenting with our new camera at the time, and making some great food! There’s something special about sticking with the culinary camping classics like hot dogs and s’mores but I’ve reached a point where I. needed. to. try. something. new. After all, EVERYTHING tastes better in the wild, right?
We did homemade pizza with caramelized onions and sausage in the cast iron for dinner, then attempted some stick wrapped spiraled cinnamon rolls for dessert. Out of those 2 recipes, one was absolutely delicious and one somehow managed to be burnt yet raw at the same time. Lucky for us, the pizza was a grand success. Seriously, we ate about 7 pieces each.
The one thing that we will neverevereverevereverever give up on our camping trips are morning breakfast burritos. Smoky, savory, vegetably, cheesy, and every other flavor you might want somehow sneaks it’s way into these burritos. Please please make these next time you find yourselves in the great outdoors. Maybe for every single meal if you’re feeling crazy. But seriously, they’re a breeze to prep ahead of time and are so filling for a day of hiking and exploring.
Trust me. Just make them.Print
- (directions can be used either on a stovetop or over an outdoor fire)
- Heat cast iron skillet and melt butter
- Add sausage and cook until barely pink
- Add diced onions, green pepper, and all spices. Saute with sausage until onions are translucent and peppers are cooked.
- Add beaten eggs and cheese, stir constantly to avoid mixture sticking to skillet.
- Take off of heat and scoop into tortilla, rolling like burrito.
- Add sour cream and salsa if desired**