These burritos can be made ahead of time and stored in the freezer for up to a month. Toss them on the campfire on crisp mornings for the perfect pre-hike fuel! Not camping? These also work as a quick weekday skillet on the stove-top.
Scramble the Eggs:
Roast the Poblano Pepper:
Cook the Sausage:
Assemble the Burritos:
Wrap Burritos for Freezing:
Cook the Burritos:
* Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.
Note: This recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane