Coffee’s on, and the tailgate makes a fine breakfast bar. Chorizo & Roasted Pepper Breakfast Burrito Bowls come out hot and hearty—perfect when you want real fuel before miles of trail or a long drive to the next campsite.
Everything cooks up fast in one skillet on a camp stove. Brown the chorizo until it gets those crisp edges, then warm fire-roasted peppers in the flavorful drippings so their char and sweetness pop. Scramble the eggs low and slow for a softer, creamier texture, and fold in black beans for staying power without adding extra pans.
The bowl format keeps camp breakfast simple: no tortillas to rip, no fillings sliding into the dirt, and easy portions for kids or hungry adults. Finish with cilantro and a squeeze of lime right before serving to brighten the whole thing. Feeding a group? Keep the components warm off-heat and build bowls assembly-line style so everyone eats while the morning is still cool.
Chorizo & Roasted Pepper Breakfast Burrito Bowls
Equipment
- Cast iron skillet
- campfire grate or stove
- Cutting board
- Knife
- Spatula
Ingredients
- 6 oz chorizo sausage casing removed, crumbled
- 1 cup black beans rinsed and drained
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 6 large eggs beaten
- 1/4 cup whole milk
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro chopped, for garnish
- 1 medium lime cut into wedges
Instructions
- Heat the cast iron skillet over medium-high campfire coals or stove. Add 1 tbsp olive oil and the chorizo. Sauté until browned and some fat renders, about 5 minutes.
- Add sliced bell peppers to the skillet and cook, stirring occasionally, until softened and slightly charred, about 6-7 minutes. Sprinkle smoked paprika and a pinch of salt over the peppers.
- Stir in black beans and cook for 2 minutes until warmed through. Push the mixture to one side of the skillet.
- Add remaining olive oil to the open side of the skillet. Whisk together eggs, milk, salt, and black pepper. Pour eggs into the skillet and gently scramble until just set.
- Remove skillet from heat. Spoon chorizo, peppers, beans, and eggs into bowls. Top with fresh cilantro and serve with lime wedges on the side.