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American Alpine Institute guide Andy Stephen swears by these decadent treats, especially on rest days when he has the time to relax over a leisurely breakfast. Serves 4-6

12 slices white bread (soaks up batter better than grainy wheat)
15oz. Egg Beaters (or 6 eggs, or equivalent dehydrated eggs)
8oz. cinnamon applesauce
1Tbsp oil or butter
1cup freeze-dried strawberries Maple syrup (try powderedfrom Packit Gourmet) or agave nectar

At home Place bread in a zip-top bag. Combine Egg Beaters and applesauce in a heavy-duty zip-top bag or small water bottle and freeze solid (this will thaw in time for your first breakfast; use dehydrated eggs for meals more than a day in, and pack the applesauce separately).

In camp Heat oil or butter on medium heat in a medium-size frying pan. Pour thawed Egg Beaters/applesauce mixture into a bowl. Dip one slice of bread in the egg mix and coat on both sides; place on skillet and cook a few minutes, until browned. Flip to cook the other side. (Rehydrate strawberries while French toast is cooking.) When both sides are browned, top with berries and syrup and serve.

French Toast image by Carmel Zucker

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