Buffalo Red Breakfast Burritos
2 packages (24 ounces each) frozen hash browns
15 eggs, lightly beaten
4 Tbs chili powder
2 tsp garlic salt
1 Tbs ground cumin
1 lb uncooked chorizo
1 lb spicy sausage
4 jalapeno peppers, seeded and minced
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped
3 cups salsa
12 flour tortillas (12 inches), warmed
4 cups (16 ounces) shredded Monterey Jack cheese
Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic salt and cumin. Set aside. Crumble chorizo into a large skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until chorizo is fully cooked; drain. Add egg mixture; cook and stir until eggs are set. Stir in salsa. Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm.
Or you can make burritos at troop meeting a week ahead, (write names on the foil), freeze them and enjoy them for your next camp out. Cool burritos to room temperature; freeze for up to 1 month. To use frozen burritos: Remove foil and waxed paper. Place burritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350 degrees for 50-55 minutes or until heated through.
Yield: 12 servings.
Some background on Red Buffalo McDonald: In October we wrote about Dutch oven sweet rolls made with mashed potatoes. It made a co-worker recall some friends from Longs Peak Council who love to cook “Dutch.” He wrote:
Some of the greatest dutch oven cooking I have ever seen are from two Scouters in the Longs Peak Council in Greeley, Colorado. Ray Stuckenschmidt and Red McDonald are two of the finest dutch oven cooks I have ever seen. I ought to see if I can post their cookbook here. Andrew Olsen
Andrew we did a little research to answer your question and guess who shared this:
Good morning. Hope this finds all going good and well. I have attached eight breakfasts that I’m sure all will enjoy. Lets start with these recipes and see how the feed back is.
The cookbooks themselves are printed by Morris Press Cook Books out of Kearney, NE. We now have thirteen cook books for our camps. Each year is different, but we do carry over a few recipes; I’d say 95 percent are all new recipes. Cost would be $15.00 each. That way I can cover postage and the cost of the cookbooks plus a few dollars for our food budget.
Sorry but I have not taken any pictures of the recipes that I do. Some day maybe but never think about it till it’s all been eaten by who ever I’m serving it to. Good food doesn’t last long.
The other thing with my cookbooks is having just about all of them are much such that a Boy Scout can do the recipes. We make them easy so they come out good and you’ll want to cook more with the Dutch.
So have a good old black cast iron pot going all the time. Good eats.
Yours in Scouting
Dutch oven cookie:)
Wood badge Buffalo:))
Above we gave you Red’s signature breakfast with pictures. If you are interested in Red’s breakfast series check them out at the Voice of Scouting:
Author: Doug McDonald | Longs Peak Council Camps Commissioner