Breakfast Recipes

Fall/Winter Gear Guide: Breakfasts

Fuel a long day on the trail with these tasty breakfasts.

Morning Mushroom and Herb Frittata

Packing Fresh Eggs Is Simple In The Cold.

1 tablespoon olive oil

½ cup chopped button or portabello mushrooms

2 teaspoons dried Italian seasoning

4 eggs (crack into a Lexan bottle and keep cold)

2 tablespoons grated Parmesan cheese

In camp

On medium heat, sauté mushrooms in oil until soft. Reduce heat. Mix spices and eggs, and pour over mushrooms. Cover and cook five to seven minutes, or until the top is almost set. Flip carefully; cook for two more minutes. Top with cheese and cut in half. Serves two.

Bear Naked Nut Cluster Crunch Cereal

Who needs oatmeal? Testers appreciated the crunch of this new, honey-sweetened cereal (the flakes and clusters didn’t become a dusty mess even after three days in a pack). One convert reports: “The nutty chunks stay crisp in warm milk.” One 13.3-ounce box is big enough for a weekend of filling breakfasts for two people—there’s six grams of fiber per serving. Ditch the box and tote it in a heavy-duty zip-top bag. $4.50 (13.3 oz. box);

Mountain House Breakfast Skillet Wraps

Split this generous portion of tortilla-ready (BYO) eggs, sausage, and hash browns with a friend, or enjoy it as a savory solo feast. It’s loaded with furnace-fueling fat, so it’s a warming morning meal (it’s also high in cholesterol; don’t splurge every day). Easy, in-bag prep requires less than 10 minutes. $6 (1 serving);

Packit Gourmet Santa Fe Breakfast Corn Pudding

Warm your insides with this sweet-and-spicy, polenta-based mix loaded with Monterey Jack cheese, jalapeños, and maple syrup. This five-minute meal (just add hot water) was a tester favorite on chilly Iceland mornings. “The spice fired me up,” declares one, “and with a drizzle of honey, it’s heaven!” $5 (1 serving);