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
- Clean trout, poach in water over medium heat until cooked through, 5-8 minutes. Let cool, and flake, discarding bones.
- 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.
- 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
- Combine dry ingredients in a small bowl, add 3/4 cup of water, and stir until the mixture is the consistency of whole milk.
- Preheat vegetable oil in over medium heat.
- 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.
- 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
- Beat eggs in a bowl; add jerky and spices.
- 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
- At home, pack all dried ingredients in a zip-top bag; transfer oil to a spill-proof container.
- In camp, beat eggs in a bowl; add dried ingredients.
- 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
- At home, cook spaghetti and drain.
- Heat oil in a Dutch oven over medium heat. Add onion, carrot, and garlic and cook for 5 minutes.
- Add pasta and cook 5 more minutes, stirring, until pasta is browned.
- Stir in soy sauce and cashews. Cook 1 minute.
- Beat eggs. Add eggs, salt, and red pepper flakes; cook 5 minutes, or until eggs are set.
- Spread mixture on dehydrator trays; dehydrate 4 hours on 145 degrees. Pack in zip-top bags.
- 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
- In camp, mix powdered eggs, milk, and potato flakes. Add boiling water (use the amount specified on potato package directions).
- 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)
- In camp, build a fire and get hot coals going.
- 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.
- Squeeze orange juice from the fruit and reserve. Discard pulp.
- 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.
- Place oranges directly on hot coals and bake 15-20 minutes, until cake is done. Let cool and eat.