These campfire breakfast tacos are a savory and hearty start to the day. They're perfect for if you're camping with a cooler.
Camping breakfast — what's your style? Do you go for a bowl of granola and call it done? (We love homemade peanut butter granola or muesli, especially on trips where we don't want to pack along many ingredients.)
But what if you want to add some campfire cooking to the mix? And a cooler? Your breakfast options just got significantly more numerous!
Some of our favorite cooked breakfast options are a campfire breakfast hash with chorizo, campfire French toast, campfire breakfast sandwich, and these breakfast tacos. Featuring fresh veggies and cheesy scrambled eggs, they're a hearty start to your day outdoors.
What Kind of Cooler Should I Bring?
We rely on our Igloo BMX cooler. It's very sturdy and does a great job at keeping things cold.
In this recipe, you'll need to keep the eggs and cheese cool (and possibly the veggies, depending on the heat and humidity where you are).
Since you're camping with a cooler, have fun doing some meal planning in advance. You can make things like campfire monte cristos, a charcuterie board, or (to keep the taco theme going all day) campfire fish tacos or meat-based tacos.
For more recommendations, see my post on the best camping kitchen gear.
How to Make Campfire Breakfast Tacos
Start by preheating your cast-iron pan. Coat it with a little oil and place it on the campfire grate. Your campfire should be burning low when you cook on it. Look for a good amount of hot coals rather than active flames.
At this time, you can warm your tortillas as well. Wrap them in foil and lay them on the campfire grate away from direct heat.
While the skillet and tortillas are heating, gather your taco ingredients. Slice up the tomatoes, avocado and onion to bite-size.
Next, whisk eggs and seasonings until scrambled.
Add the egg mixture to the cast-iron pan and top it with cheese. (Also, check on the tortillas to see if they're comfortably warm yet — if they are, go ahead and take them off the grate.)
Begin stirring the eggs to scramble them. Before they're completely done, take them off the grate and let them finish cooking from the residual heat in the pan. (Otherwise they can become overdone and rubbery!)
Scoop the scrambled eggs into a clean bowl, and divide them into the tortillas, along with the tomatoes, avocado and onion.
Once your breakfast tacos are assembled, serve them right away!
Need a cup of morning coffee to complete the meal? We often bring along our hand-pump espresso machine and Illy coffee grounds.
Campfire Breakfast Tacos
Equipment
- aluminum foil (For wrapping tortillas)
- bowl (For scrambling eggs)
- whisk or fork (To scramble eggs)
- cutting board (For prepping toppings)
- knife (For prepping toppings)
- plates (For serving)
Ingredients
Breakfast Tacos:
- 1 tablespoon oil or butter
- 4 taco-size flour tortillas Or use 6 street-taco tortillas
- 4 eggs
- ½ teaspoon garlic powder
- pinch sea salt
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup shredded cheese Mexican, Pepper Jack or whatever you have on hand
Taco Fillings (Amount Variable):
- cherry or grape tomatoes, halved
- avocado, diced
- red onions, thinly sliced
- hot sauce
- salsa
Instructions
- Add oil to cast iron pan. Place on campfire grate over indirect heat to preheat pan.Wrap tortillas in foil and place over indirect heat to warm.Prepare all taco fillings by halving tomatoes, dicing avocado, and slicing onion as needed.
- Crack eggs into a bowl. Add seasoning (garlic powder, salt and red pepper flakes), and whisk until scrambled.
- Check on the tortillas and remove from heat if warmed. If not warmed yet, leave them on the hot grate until the eggs finish cooking.Add eggs to the hot pan. Top with shredded cheese.
- Begin stirring the eggs in the pan. Once they begin to scramble, but before they're done cooking, remove the pan from heat and allow the eggs to finish cooking off-heat. (The pan is still plenty hot and they will continue cooking.)
- Remove eggs from hot pan and place in a clean bowl. (Do not leave them in the pan because they'll overcook.)Divide eggs and filling ingredients between the warm tortillas, and serve the breakfast tacos right away.
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