We cracked dozens of eggs to find the perfect camping preps. Watch this video about cooking no-mess eggs in a bag and enjoy these recipes for campsite meals and dishes that require the use of this incredible edible.
Serves 4. Upgrade a backcountry gourmet breakfast, by Allison Woods
1-12 inch fresh trout (or substitute 8 oz. smoked salmon)
8 eggs (or equivalent crystallized eggs), scrambled
4 English muffins
1 package Hollandaise sauce mix (plus butter and dried milk per package instructions)
1 small lemon, juiced
1. Clean trout, poach in water over medium heat until cooked through, 5-8 minutes. Let cool, and flake, discarding bones.
2. Cook eggs. Split, then toast muffins over a campfire or your cookstove while preparing Hollandaise sauce according to package directions, add the juice of 1 small lemon at the last minute.
3. Divide the eggs and trout, using 1/8 of each to top each muffin half and top with Hollandaise.
Serves 2. From A Fork in the Trail, by Laurie Ann March
4 slices bread
2 servings powdered scrambled egg mix
1 1/2 teaspoons vanilla sugar
2 tablespoons nonfat powdered milk
Maple syrup or freeze-dried berries
3/4 cup water
1. Combine dry ingredients in a small bowl, add 3/4 cup of water, and stir until the mixture is the consistency of whole milk.
2. Preheat vegetable oil in over medium heat.
3. Dip a piece of bread into the egg mixture, add it to the frying pan, and fry. Flip once and cook both sides until golden. Repeat with the remaining slices.
4. Serve with a drizzle of your favorite syrup or rehydrated freeze-dried berries.
Tip: For the best results, use powdered scrambled egg mix and not whole powdered egg.
Serves 1. Adapted from The Well-Fed Backpacker, by June Fleming
1/2 cup jerky, torn into small pieces
Dried parsley, marjoram, basil, and thyme, to taste
1 English muffin or pita
1. Beat eggs in a bowl; add jerky and spices.
2. Scramble mixture in a lightly oiled pan. Spoon into pita or English muffin and enjoy!
Sierra Scrambled Eggs
Serves 2. Adapted from Lipsmackin’ Backpackin’, by Tim and Christine Conners
1/4 teaspoon pepper
2 tablespoons dried bell pepper
1 tablespoon dried onion
4 teaspoons powdered buttermilk
1 teaspoon garlic powder
1 tablespoon oil
1. At home, pack all dried ingredients in a zip-top bag; transfer oil to a spill-proof container.
2. In camp, beat eggs in a bowl; add dried ingredients.
3. Oil pan, then scramble egg mixture. Enjoy!
Serves 4. Adapted from Backpack Gourmet, by Linda Frederick Yaffe
1 pound buckwheat or whole-wheat spaghetti
2 tablespoons sesame oil
1 onion, minced
1 carrot, grated
3 cloves garlic, minced
2 tablespoons tamari soy sauce
1/2 cup finely chopped cashews
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1. At home, cook spaghetti and drain.
2. Heat oil in a Dutch oven over medium heat. Add onion, carrot, and garlic and cook for 5 minutes.
3. Add pasta and cook 5 more minutes, stirring, until pasta is browned.
4. Stir in soy sauce and cashews. Cook 1 minute.
5. Beat eggs. Add eggs, salt, and red pepper flakes; cook 5 minutes, or until eggs are set.
6. Spread mixture on dehydrator trays; dehydrate 4 hours on 145 degrees. Pack in zip-top bags.
7. In camp, place noodles in pot. Pour water in until food is just covered. Heat to a boil, stir, and enjoy.
Sausage and Potato Breakfast
Serves 3 to 4. Adapted from A Fork in the Trail, by Laurie Ann March
1/2 cup Italian sausage, chopped
1 package instant mashed cheese potatoes
1/2 teaspoon garlic powder
Enough powdered milk to make the milk required for potatoes
2 tablespoons powdered scrambled egg mix
1 tablespoon butter
1. In camp, mix powdered eggs, milk, and potato flakes. Add boiling water (use the amount specified on potato package directions).
2. Stir in sausage, garlic powder, and butter. Eat!
Campfire Orange Cupcakes
Serves 6. Adapted from A Fork in the Trail, by Laurie Ann March
1 package yellow cake mix
6 large oranges
1 egg (if required for cake mix)
vegetable oil (use amount indicated on cake box)
1. In camp, build a fire and get hot coals going.
2. Cut the top off each orange, 1 inch from the end (each should have a 2-inch-wide opening). Set tops aside. Scoop out fruit.
3. Squeeze orange juice from the fruit and reserve. Discard pulp.
4. Prepare cake mix according to package directions, substituting fresh OJ for milk or water. Fill each orange 2/3-full with batter. Replace tops and wrap each orange in foil.
5. Place oranges directly on hot coals and bake 15-20 minutes, until cake is done. Let cool and eat.
Image credits: bgautrea (bottom)