My favorite trail breakfasts – Backpacking food indulgences

There are mornings on the trail when you just want to boil water and then go. These recipes are not for those mornings. However, when we have the time to indulge a bit, these two meals really hit the spot. With the exception of the dehydrated eggs, all ingredients can be found in most grocery stores.

Behold the deliciousness!

Backpacking Breakfast Burrito
Breakfast burrito
Backpacking Biscuits and Gravy
Biscuits and gravy

Backpacking Biscuits and Gravy

Serves 2

Ingredients

1 package shelf-stable bacon (about 4 oz of salami works as well)

2-3 Tbs flour

2/3 C Powdered milk

2 English muffins

2-3 pepper packets

Hot sauce (optional)

Olive oil (sometimes needed)

At home:

Remove bacon from cardboard packaging. Measure flour and milk into separate plastic bags.

At camp:

Tear bacon or salami into small pieces. Cook until the fat has melted and the meat has some delicious crispy bits. Add in the flour and stir until all flour is coated in fat (If the meat you use is lean, you may need to add olive oil.) Stir for a minute or two, then add about a cup of water and the powdered milk. Stir to combine and bring to a boil. Continue boiling until the gravy thickens to desired consistency. Add pepper and hot sauce to taste.

We usually just tear the English muffins into bite-sized pieces and then layer muffin pieces and gravy in our larger pot, parfait-style. Alternatively, split each muffin in two pieces and top with gravy.

Backpacking Breakfast Burritos

Backpacking breakfast burrito ingredients
Breakfast burrito ingredients

Serves 2

8 oz per serving

530 calories per serving

1 package shelf-stable bacon

2/3 cup dried hashbrowns

5 Tbs Ova-easy eggs

Hot sauce/salsa/barbecue sauce (optional, but really tasty!)

At home:

Measure out egg crystals and hash browns into separate plastic bags. Be sure to write rehydrating/cooking instructions on a small card to include. Pack a measuring spoon to use when rehydrating the eggs! Remove cardboard packaging from bacon.

At camp:

This recipe works best if you have two pans.

Cover hash-browns with boiling water and set aside. The potatoes will need to sit for at 11 minutes to re-hydrate, so make sure to do this first!

Tear bacon strips in half (or whatever size fits your pan) and cook until crispy. Remove bacon from pan and set aside, leaving as much bacon grease in the pan as possible.

Backpacking Bacon!!!
Bacon!!!

Mix egg crystals and the appropriate amount of water (2 parts egg crystals to 3 parts water) in a small plastic bag until uniform. Scramble eggs in bacon grease (if you have enough grease, you can save some to crisp the hash-browns. We skip this step).

Backpacking scrambled eggs
Scrambled eggs

Check hash-browns to make sure the water has been absorbed. Heat through if they have gotten cold.

Backpacking breakfast Hashbrowns
Fluffy potatoes

Set out two wraps and layer each with half the potatoes, eggs, and bacon (or, realistically, whatever bacon is leftover from snacking). Top with a packet of salsa, hot sauce, or barbecue sauce (my favorite!). Fold burrito style and enjoy.

backpacking breakfast burrito
The acidity, heat, and sweetness of the sauce packet is essential here. I preferred bbq while hubs preferred salsa or hot sauce, but all three were delicious.

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