Campfire Breakfast Burritos with Easy Homemade Salsa

Heat large skillet over medium-high heat. Add ground sausage, diced onions, and peppers, stirring continuously. Cook until sausage is brown and onions are translucent. Remove from heat and spoon mixture (leaving as much grease as possible) into large mixing bowl.

Leave 1-2 Tbsp of sausage grease in skillet and heat to medium. (Note: do NOT, under any circumstances pour grease down your kitchen drain, pour it into an old container or a bowl to allow to harden before tossing out) Add frozen hash browns and cook according to instructions on package. Once browned to satisfaction, remove from heat and add cooked hash browns to sausage mixture in mixing bowl.

Return skillet to medium heat, add 1-2 Tbsp of extra virgin olive oil. Whisk eggs, milk, salt, and pepper. Pour egg mixture into skillet and cook, stirring frequently. Once eggs are scrambled, remove from heat and add to hash brown/sausage mixture in mixing bowl.

Add shredded cheese to mixing bowl. With large mixing spoon, stir all ingredients in bowl to combine. Taste your mixture and add salt & pepper to get it properly seasoned.

Warm the tortillas by zapping in microwave for a few seconds (this will help them fold easier). Put 1/12 of burrito mixture into the center of each tortilla. Roll up tightly and double wrap securely with heavy duty aluminum foil. Allow to cool before storing in Ziploc bag in refrigerator or ice cooler (also, you can freeze these for reheating on the go).

When ready to cook, remove burritos from Ziploc bag and nestle in hot coals next to your campfire. Allow the burrito to cook awhile on one size and then turn them. Depending on how hot your coals are, burritos will be ready in 10-15 minutes.

Add all ingredients to food processor and pulse in short bursts until everything is chopped finely.

Taste, then add more salt as desired, or more jalapenos.

Refrigerate up to 1 week