An easy to prepare breakfast for your outdoor adventures that gives you that warm embrace of scrambled eggs, spinach, and tomatoes before leaving the comfort of camp.
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My boyfriend and I like to visit a breakfast restaurant called Red Apple. If you’re in the Chicago area, it’s in Carol Stream. I highly recommend it! I always order the same dish called the Popeye skillet. This breakfast dish is a layer of sliced potatoes topped with diced tomatoes, spinach, crumbled bacon, cheddar cheese, and eggs. I like my eggs scrambled.
The Popeye skillet is so tasty it was my inspiration for this trail breakfast of scrambled eggs with spinach and tomatoes. I hope you enjoy this combination of flavors as much as I do.
Ingredients and Variations
- Dried whole egg powder*: The scrambled egg part of the dish.
- Dehydrated cherry tomatoes: Use your own dehydrated cherry tomatoes or substitute julienned sun-dried tomatoes* (they come in a resealable pouch).
- Dehydrated spinach: Adds a bright pop of color.
- Dehydrated Potatoes: Use dehydrated boxed shredded potatoes* for convenience
- Onions: Minced onions* from the spice aisle work great here. Alternatively, you could add your own dehydrated onions.
- Cheese powder: Cheddar* is the cheese of choice, but any powdered cheese would work. This adds a little zest and saltiness to the dish.
- Crumbled bacon: Use a shelf stable variety to add a meatiness bite and salt to the dish. Note: if adding crumbled bacon, the meal should be eaten within a month or less of packaging the meal as this ingredient often requires refrigeration after opening.
Equipment needed
Measuring cups and spoons: to measure ingredients at home when packing the meal.
Scent proof bags*: Keep your food safe from wild animals with a scent proof bag. If wild animals are not a concern, the meal could be packaged in a zippered sandwich bag.
Vacuum sealer*: This is optional but will help keep the meal fresh longer.
Jetboil*: Used on the trail to cook the meal. Other backpacking stoves would work too.
Silicon spoon*: Use to stir the meal in the Jetboil so the non-stick surface does not get scratched. Can use the same spoon to eat the meal directly from the Jetboil.
Helpful Tips
- When packaging the meal at home, have someone help hold the bags open. A canning funnel* also works to open the bag and get the ingredients in without spilling.
- Package multiple meals in an assembly line fashion, focusing on one ingredient at a time.
- Because everyone has different seasoning preferences, bring along salt and pepper packages* to season to your tastes.
- This meal cooks great in a Jetboil. It was tested in both a Jetboil and a sauce pan on the stove.
- Save the salt, pepper, and other seasoning packages that are included in silverware kits when you order out.
Enjoy! And don’t forget to post a comment on how you enjoyed the meal!
Scrambled Eggs with Spinach and Tomatoes
Ingredients
- 1/4 cup Dried whole egg powder
- 1/4 cup Dehydrated potatoes
- 1/4 cup Dehydrated spinach
- 1 Tbsp Crumbled bacon Optional. This ingredient is not shelf stable and the meal should be eaten within 1 month of packing it.
- 2 tsp Dehydrated tomatoes Can use sun-dried tomatoes (not packed in oil) as an alternative
- 1 tsp Cheddar cheese powder
- 1/4 tsp Dehydrated minced onion
- 1/4 tsp Ground pepper
Instructions
Preparation at Home
- Dehydrate the tomatoes
- Dehydrate the spinach
- If necessary, purchase or acquire egg powder, cheese powder, crumbled bacon, dried minced onion, and pepper.
- Package all ingredients in a scent proof bag and vacuum seal, if desired.
On the Trail
- Use 3/4 cup of water.
- Put water and meal in a Jetboil (or other backpacking stove) and stir to combine.
- Cook on a low heat setting, stirring until eggs are the desired scrambled texture.
- Enjoy!