Day 21 of 30: Gluten-Free, Whole Food, Campfire Recipes
CAMPFIRE BREAKFAST BURRITO FILLING
Ingredients:
* 1 lb ground sausage and/or bacon (we prefer a combo of the two, but I only did sausage in this video)
* 6-8 eggs, scrambled
* 1 onion, diced
* 1-2 cups spinach
* Salt and pepper to taste (We always use @redmondrealsalt for the nutritional value)
* Gluten-free tortillas (optional)
* Toppings such as diced tomatoes, avocado, cheese, etc.
Instructions:
1. Cook the sausage or bacon in the Dutch oven until done.
2. Sauté the onion in the remaining fat until soft.
3. Add spinach and cook until wilted.
4. Add the eggs with salt and pepper in the Dutch oven, combining with sausage, onion, and spinach. Cook, stirring frequently, until eggs are done.
5. Serve in gluten-free tortillas or as is.
** As I mentioned yesterday with the Chicken Fajita Bake, we use homemade GF tortillas with this. I plan to create a video on them soon.
** I’ve never made it with chorizo, so I didn’t include it in the ingredients, but it would be great using chorizo and adding some Cotija cheese.
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I’m not a chef.
I don’t live on a ranch.
I’m not even a bushcraft expert.
I’m just a mom who has traveled full-time in an RV for more than five years!
Our current rig doesn’t have an oven, and I cook almost all our meals from scratch. In this lifestyle I had to learn campfire cooking, and it quickly became my favorite method of cooking!
So throughout the month of October I am sharing a new recipe each day. Some are dinners, some breakfast, some dessert, and even a few snacks.
We have gluten allergies, so every recipe will be gluten-free. They will be made with whole foods and no processed junk.
We hope you enjoy them!
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