I mentioned it last week – MrsForensicBBQ and I didn’t get out to camp/hike this year. Also means I didn’t make my Campfire Breakfast Burritos this year. Just because we didn’t get out to nature, doesn’t mean I still can’t whip up some breakfast though!
The Prep Table
My buddy raised some pigs, and I had some HOT sausage to use. So that’s going to be the star of the show. Normally when I do these breakfast burritos, I forget something. I think I forgot eggs once, potatoes once.. always seems like a crucial ingredient is forgotten. Not today. I wanted a good sausage-centered breakfast, and that’s what I got.
I ate these for DAYS. Lunch, dinner.. had burrito, ate burrito. I gifted a few to some co-workers and they really enjoyed ’em as well. I don’t normally bring in lunches – but I made so many of these, had to use ’em up. Anyway, we’re using.. I think eight eggs? I don’t really remember, to be honest, but it was a lot of eggs. Put a good chop on some red pepper and onions. We’re doing the “Southwest Style Hash Browns” from Simply Potatoes and really making these hearty.
Because this is a “Spicy Blackstone Breakfast” – let’s talk about the spice. I saw that Walmart had a “Carolina Reaper Blend” cheese – limited edition. I bought a lot of these because it was actually pretty good and had some heat. So we’re using that (with a little Tillamook thrown in there as well). We’re splashing some cayenne pepper sauce and some hot salsa. Spicy enough? Yeah, I think so.
Although Red Hots say it’s “Great for sauces or as a rub for chicken, beef or pork!” – they didn’t say which stage of the chicken. It’s become one of my favorite spices for eggs. Head on over to RED HOTS CONEY and pick some up yourselves!
The Process
Everyone loves the saute on some peppers and onions. Normally my go-to is the green onion to add a little color. More appropriately, it’ll be a jalapeno.. since my heat tolerance has elevated it to my version of a green pepper. But today.. red pepper.
If you’ve been around ForensicBBQ.com for a little while, you know how I usually set up my Blackstone. One side heat, other side warm. Once the P&O was done, we set the browns on for awhile. I’ll admit, I have to work on my patience when it comes to browning the hash browns. I always flip when they haven’t got the signature crisp. But they’re brown, mission accomplished. Pound of sausage going to get that brown as well.
Eggs scrambled, nothing much added here. We’re going to let Rich’s Secret Spice speak to us through the egg. Once everything is cooked up, it’s been on the warmer – it’s time to assemble. Half pan to the rescue.
Threw it all into a half pan and mixed it up. Yes, of course I added more heat with the addition of the Garlic Cayenne hot sauce that was gifted. Our pantry is absolutely filled with hot sauces – many purchased, many gifted. We’re at capacity. MrsForensicBBQ will tell you the same. We’re SLAMMED. (But if you’re gifting, I’m listening…)
The Result
Once all the griddled ingredients (Red Pepper, Onion, Sausage, Hash Browns, and Eggs) were added to the half pan, I mixed in the cheese. A lot of cheese. I finished up a bag of that aforementioned Great Value Carolina Reaper Blend and used what was left of MrsForensicBBQ and I’s favorite find – Tillamook. I even shoveled in some hot salsa I had in the fridge to really cap it off. All that’s left is to make the burritos.
Throw a lil oil down and through a little cook on a flour burrito. Just enough for it to soften up, not to crisp up and harden.. find that delicate balance. Once I had ’em where I wanted ’em – I slid them over to the cooler side of the griddle and ladled in the breakfast mix. Put a wrap on the rito and slide ’em back over to the hot side to crisp them up. Really seal up that burrito. Remove from the griddle and wrap ’em in foil for the week.
I used the ziploc bag from the tortillas to hold the formed burritos for the refrigerator. These hit the spot, but they kind of always do. I love these, and that local pork shined. I did a small showcase showing some local love last week, I’d love to do it every week if I could.