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Easy Peasy Breakfast Burritos

This recipe will feed four, but if you are planning on a busy day of hiking, or are up late and making this meal as brunch, you might want to double up the recipe or share between two. I can just about make it to the end of the second burrito, and it sets me up for the whole day!


  • 4 tortillas (you can also use pitta bread)
  • 6 large closed cup mushrooms
  • 4-8 rashers smoked bacon
  • 2-3 free-range eggs
  • 1 medium-large sized onion
  • Salt & pepper
  • Ketchup/brown sauce

What you'll need

  • Single gas burner stove
  • Large frying pan or wok
  • Spray oil
  • Chopping board
  • Knife
  • Wooden spoon or spatula


Start by chopping your ingredients, so dice the onion (not too small), slice the mushrooms and chop the bacon up into bite-size pieces.

Pour some oil into the pan and heat.

Gently fry the onions, then once translucent add the bacon. Just before the bacon starts to brown, add the mushrooms.

Stir frequently, and wait a few minutes until the mushrooms are cooked and the water from them has evaporated. You might need to add a little more oil at this stage.

Break your free-range eggs straight into the pan then mix into the bacon, mushrooms and onion. Keep them frying on moderate to high heat until the egg is cooked.

Season with a generous amount of black pepper and a pinch of salt.

Split the contents of the pan between 4 tortillas or pitta breads, adding ketchup or brown sauce as desired, then enjoy!

Why not try a variation on this recipe, with some grated potato popped into the pan at the start before you fry the onion?

Recipe by Camping With Style