Go Back
Campfire breakfast tacos on plate.
Print Recipe
5 from 1 vote

Campfire Breakfast Tacos

These campfire breakfast tacos are a savory and hearty start to the day. They're perfect for if you're camping with a cooler.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American, Mexican
Diet: Vegetarian
Servings: 2 people
Calories: 499kcal
Author: Sarah Trenalone

Equipment

  • 10" or 12" cast iron skillet
  • 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.
    Sliced tomatoes, avocado, and red onion on cutting board.
  • Crack eggs into a bowl. Add seasoning (garlic powder, salt and red pepper flakes), and whisk until scrambled.
    Egg and seasoning mixture in bowl.
  • 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.
    Egg and cheese mixture cooking in cast-iron pan over campfire.
  • 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.)
    Using spatula to scoop cooked egg and cheese from cast-iron pan.
  • 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.
    Bowl with tortillas, bowl with cooked eggs, and cutting board with chopped vegetables.

Notes

Nutrition information assumes ⅛ cup of cherry tomatoes, ⅛ cup red onions and half of an avocado was used per serving (2 tacos). Hot sauce and salsa are not included in nutrition information.

Nutrition

Serving: 2tacos | Calories: 499kcal | Carbohydrates: 36g | Protein: 20g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 896mg | Potassium: 485mg | Fiber: 6g | Sugar: 3g | Vitamin A: 763IU | Vitamin C: 7mg | Calcium: 216mg | Iron: 4mg