There’s very few breakfasts that fill you up like a nice egg omelet. While an omelet is a little hard to pull off in camp cookware this egg and veggie scramble isn’t and tastes the same. Pack along some shelf-stable bacon for an added kick of flavor. Some camp bread in the form of biscuits goes great with this.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
In one container pack:
- 1 tablespoon dried bell peppers
- 1 tablespoon dried chopped mushrooms
- 1 tablespoon dried onions
In a separate container pack:
- 5.5 tablespoons dehydrated egg powder (equivalent to 4 eggs)
- 1/4 teaspoon dried milk powder
- salt and pepper to taste
Add all ingredients to your lightweight containers of choice. At your campsite, mix the contents of the first container with enough water to just cover the vegetables. Then simmer over your heat source until they are rehydrated then add egg mixture. If it seems dry add water and simmer a bit longer until the egg has absorbed the water and thickened.
You can also bring along shelf-stable bacon and crumble that into the mixture when adding the eggs.