Boondocking · Trail Cooking

Boondocking Meals: Breakfast Skillet

Cold mornings call for protein breakfasts. They don’t have to be hard to make, nor create a ton of mess. By using freeze-dried and dehydrated ingredients you can have a hearty breakfast in 15 to 20 minutes, with no egg shells to toss, or raw egg to deal with. This one pot method recipe works for backpacking, car camping, in the RV, at a cabin, or even off grid boondocking. Especially when the sun isn’t rising until after 7:30 am here.

It was cold, but worth being out in it.

I was inspired by this breakfast. I reviewed it a year ago, and it was so bad I barely ate a single spoonful (it had this awful smoke flavoring and was so salty). At $15.99 in a small business this meal is high cost for how little it makes. It’s only advantage is you only need to add hot water and wait (my version does need actual skillet time). I’d like to think my version is well worth the extra steps though. Yes, upfront you will drop more money, but the cans of freeze-dried ingredients make many meals, not just one serving.

And trust me, it feeds 4 VERY hungry appetites.

Sealed in Food Vac bags

Cooking up breakfast.

Ready to eat.

Maybe add some freeze-dried cheese?

Sprinkle it on, and it melts into the meal in a quick second.

One note – the reason the potatoes are packed separately is due to moisture. Dehydrated potatoes carry moisture in them, compared to the freeze-dried sausage and peppers. This moisture will transfer to the peppers and cause them to go limp within a day or two, even with an oxygen absorber added, and being sealed in a Food Vac bag. For short-term storage this isn’t an issue. But anything over a couple days, and it needs to be bagged separately.

Breakfast Skillet

In a Food Vac bag:

In a Food Vac bag:

In a Food Vac bag:

Also take:


Open the pepper bag, add 1½ cups cool water. Open the potato bag, add in 1 cup cool water. Let both rehydrate for 15 minutes, shaking the bags gently, periodically.

Add 1 ¼ cups cool water to the egg bag. Stir well to combine. Be sure to get into the bag corners, to get all the powder. Set aside for 5 to 10 minutes to rehydrate.

Add the oil to a large skillet, or large/wide 2 to 3 Liter pot over a medium flame. Add in the pepper bag and potatoes, saute until smelling good and getting golden. If there is any soaking water in the bags add it in, and just cook off the water (it will add flavor).

Stir or shake the egg mix again, then gently pour in. Scramble until the eggs are done, lowering the flame as needed.

Serves 4 large appetites.


1 cup egg scramble mix is equal to 8 fresh eggs.

A small spatula works well, a bamboo spoon also works well.

Salt to taste, or serve with salsa or your favorite hot sauce.

When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.

FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes. This includes both Amazon and Thrive Life


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