Believe it or not, dried egg crystals and egg powder available on0line both reconstitute nicely and are great for backcountry cooking.  Along with dehydrated potatoes that are readily available at the grocery store, this is a pretty easy breakfast to make.


1 package Ova Easy Eggs or ¾ cup egg powder in a 1 quart bag
1 carton Hungry Jack hashbrowns
¼ cup dehydrated red and green peppers in sandwich bag
2 tablespoons dehydrated onions in same bag as peppers (from spice section of grocery)
8 oz. diced ham (look at grocery for something that is vacuum sealed or shelf stable)
Salt and pepper (small packets from fast food restaurants are convenient)
1 8 oz. packet shredded cheddar cheese (okay on trail for 2-3 days)
2 oz. olive oil carried in small plastic bottle

Instructions at camp:

  1. Use two stoves and two frying pans for 8-10 servings (or cook in two batches)
  2. Add boiling water to potato carton to fill line water and allow to rehydrate
  3. Rehydrate peppers and onions in small bowl with ½ boiling water (drain as needed before cooking)
  4. Mix eggs per instructions in mixing bowl (or in one gallon plastic bag). Season with salt and pepper
  5. Divide oil between pans and put on medium heat.
  6. When oil is hot (add a piece of the potato to test), divide potatoes, peppers, and onions between pans
  7. Allow to fry until browned on one side then flip with spatula. Cook 1-2 more minutes until second side browns a bit.
  8. Divide and carefully add eggs and ham and allow to cook for 1-2 minutes until eggs start to firm up.
  9. Stir and scramble the eggs until they are fully cooked and no longer runny.
  10. Turn off heat and add cheese and allow to melt a bit.
  11. Serve into individual dishes.

Serves 8-10

Put the plastic bags with your other recycle materials to rinse at home and take to recycling facility.

Other recipes to try:

Hiker’s Hashbrown Scramble

Yogurt Parfait