Trail Chef: Bacon & Cheese Breakfast 'Taters

Y’know, I’m not a savory breakfast person. Give me the choice between syrupy French toast with chocolate chips and classic steak & eggs, and I’ll go for the sugar bomb every time. But I know that plenty of other backpackers much prefer something hearty, cheesy, and meaty to start the day (weirdos). This one’s for you. And bonus: Thanks to extra-convenient ingredients, this recipe is a little more involved than pouring hot water into oatmeal—but not much.

Bacon & Cheese Breakfast ‘Taters

By Cindy Crosby. Serves 2.

3.5-ounce packet Hungry Jack Easy Mash’d Cheesy Homestyle Mashed Potatoes

1 Jack Link’s Jack Pack! (combo of cheese sticks, beef sticks, and pretzels)

2 teaspoons macaroni & cheese topping

3-ounce pouch bacon bits

Small green onion, chopped

1 tablespoon Parmesan cheese (use a Pizza Hut packet)

1 tablespoon oil

In Camp

Dice cheese sticks. Slice beef sticks into 1/4-inch-think rings. Saute beef with bacon bits and chopped onion in oil until barely tender. Add two cups water, cover, and bring to a boil (now’s a good time to eat those extra pretzels from the Jack Pack!). Remove from heat and stir in mashed potato mix and Parmesan cheese. Potatoes will thicken quickly—smooth out any lumps with a spoon or spatula. Sprinkle with cheese topping and diced cheese. Enjoy!

—Elisabeth Kwak-Hefferan

Image credit: Hungry Jack