Who doesn’t like a little backcountry breakfast? Well, my “breakfast” doesn’t usually happen until 3-4pm, but I still enjoy breakfast-style foods like this dehydrated Denver egg scramble backpacking camp meal. Just add water... and coffee!
Dehydrated Denver Egg Scramble Backpacking Keto Camp Meal Recipe
Ingredients:
- 6 eggs
- ¼ cup heavy cream powder
- 1 cup cooked ham, diced
- 2 tablespoons red onion, diced
- 1½ cups green pepper, diced
- 1½ cups white mushrooms, diced
- ¼ cup butter powder
- ⅔ cup freeze dried grated Colby cheese
- Himalayan pink sea salt and freshly ground black pepper (to taste)
Directions:
Before getting started, Please note that this recipe makes 2 meals, so all your ingredients will be divided in half to go into 2 separate bags.
Beat together eggs and heavy cream. Heat a lightly greased frying pan to medium heat. Pour the egg mixture into the pan, keeping it moving using a spatula as it cooks. Season with salt and pepper halfway through cooking. As the egg mixture cooks, try to break up the eggs into smaller pieces to make them easier to dehydrate. Remove from heat.
Add the scrambled eggs and diced ham to a dehydrator. On a separate level lined with a fruit roll sheet add the diced mushrooms, green pepper and onion. If making two separate servings, try to keep all the ingredients separated so it’s easier to half the amounts to be added to each serving bag. Turn on the dehydrator and run for 4-6 hours, until everything is completely dry. (*Note: The eggs and ham may take longer to dehydrate than the veggies depending on the size of the pieces and your dehydrator, so on check them around the 3-4 hour mark. If they veggies are done but the eggs and ham need more time, simply remove them and continue to run the dehydrator until the rest of it is done.)
Add half of each of the dehydrated ingredients to 2 separate pint-sized Ziploc freezer bags. Add half all the remaining ingredients to each bag and seal until ready to use. If I’m not using them right away, I’ll store them in my freezer with a food-safe oxygen absorber (like the ones that come in seaweed packages), then remove the oxygen absorber before prepping it.
Around 20 minutes before you plan to eat, add 1/4 cup water to the bag and stir. When ready to eat, add boiled water, little by little, stirring to combine until it’s at your preferred consistency. Seal the bag or cover the container if using one and let sit for a couple of minute to let water fully absorb before eating.
This dehydrated Denver egg scramble backpacker’s camp meal recipe makes for a great breakfast/brunch on the trail. Also be sure to try my dehydrated burrito in a bag and my dehydrated zucchini noodles Alfredo backpacking camp meal recipes too. If you try it, let me know what you think in the comments. Or if you share a pic of your creation on Instagram, tag me so I can see it. :)
