Normally, I make these burritos over a campfire by cooking all of the individual components in cast iron over a campfire tripod. On this particular weekend, the tripod was broken, so I used my propane griddle instead. If you’ve cooked over a campfire before, you’ll know that you need to manage the distance between food and fire to keep things from burning.
NOTE: You can make these with eggs and pretty much any leftovers you have.
First, I cooked some bacon, both as a side dish and as a source of grease to keep the other food from sticking. Once the bacon had been moved to paper towels to cool and drain, I added sausage links and cubed potatoes (leftovers of the previous night’s baked potatoes), and cooked until the sausage was heated through and the potatoes were brown and crispy. Prior to putting the potatoes on the griddle, I mixed in some Lawry’s Seasoning Salt with them. Once the potatoes and sausage were cooked, I moved them to paper towels to drain off the grease, and I cooked some scrambled eggs.
After the bacon, potatoes, sausage, and eggs were cooked, I assembled the burritos, adding shredded cheese, and wrapped them in aluminum foil. The burritos cooked on the cast iron griddle for about 5 minutes, until the cheese was melted.
I served the burritos with sour cream, salsa, and the leftover grilled corn from the previous night.