Name: Ready-to-Go Breakfast Tacos
Cook time: 6 min
Ingredients: Make Ahead; 6 cooked pork sausage links, cut into 1⁄2-inch (1 cm) pieces; 2 jalapeno peppers, seeded and thinly sliced; 2 red bell peppers, thinly sliced; 1 small red onion, thinly sliced; 1 (14-ounce) black beans, drained; 1 cup frozen corn, thawed; 1/2 cup salsa; 2 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon ground coriander; 1/2 teaspoon freshly ground black pepper; At the Campsite; 6 large eggs; 1/2 cup shredded Monterey Jack cheese; 12 taco-size (8-inch) flour tortillas; salt and ground black pepper

Ready-to-Go Breakfast Tacos

Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

By: Marilyn Haugen

1 Comment

Ready-to-Go Breakfast Tacos

By: Marilyn Haugen

These make-ahead breakfast tacos are full of flavor and provide a hearty meal to start the day. They’re so good, you’ll want to have them on hand for daily breakfasts at home, too. When you're looking to start the day, you need a hearty meal to get you going. This recipe brings you pork sausage, eggs, and a variety of veggies all wrapped up and ready to eat in a personal-sized tortilla. This recipe is perfect for camping because you can prepare half of it before you leave and the other half when you get to your campsite. Everyone will love gathering around a delicious breakfast first thing in the morning, and you'll love how easy the clean up is!

Serves6

Cooking Time6 min

Cooking Vessel Size6 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray

Ingredients

Make Ahead
6 cooked pork sausage links, cut into 1⁄2-inch (1 cm) pieces
2 jalapeno peppers, seeded and thinly sliced
2 red bell peppers, thinly sliced
1 small red onion, thinly sliced
1 (14-ounce) black beans, drained
1 cup frozen corn, thawed
1/2 cup salsa
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
At the Campsite
6 large eggs
1/2 cup shredded Monterey Jack cheese
12 taco-size (8-inch) flour tortillas
salt and ground black pepper

Instructions

Make Ahead:

In a large bowl, combine sausages, jalapeños, red peppers, onion, beans, corn, salsa, oil, salt, coriander and pepper. Divide sausage mixture evenly among prepared foil sheets. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 2 days or freeze for up to 1 month.
At the Campsite:

Prepare campfire coals. Place packets on hot coals and cook for 7 to 10 minutes, moving packets occasionally until sausage mixture is very hot. Transfer packs to a flat surface and open with caution, allowing steam to escape. Crack 1 egg into the center of each packet. Season to taste with salt and pepper. Reseal packet, return to coals and cook for 4 to 6 minutes or until eggs are done to your liking. Serve sprinkled with cheese, with 2 tortillas per packet.
Tips:

Defrost your corn in the refrigerator or cooler, not at room temperature.

For warm tortillas, spray 1 large foil sheet with cooking spray. Stack tortillas 2 at a time, separating each pair with a sheet of parchment paper. Fold foil into a flat packet and seal edges tightly. Heat on coals for 5 to 7 minutes, turning packets over once, until warm.

Store the packets in a cooler at 40 degrees F until ready to cook. Thaw frozen tacos in the cooler (or refrigerator) before cooking.

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kmcartoonity 62072 74

Aug 30, 2017

This is such an awesome idea for camping! I make foil packet dinners a lot, since they really cut down on cleanup time when you have limited water, but it never occurred to me to do breakfast in them! Not a camper? It might just be fun to fire up the grill and enjoy breakfast in the backyard on a Saturday morning!