The instant egg sausage scramble recipe pulls together quickly and packs into a pint-sized mason jar or mylar bag. This recipe will require cooking, but you won’t need refrigeration. With boondocking (staying off-grid/no power/running water unless in tanks), recipes that don’t need to be chilled make your trips that much easier. Be it van life, an RV, or even sleeping in your car at a trailhead, the less work you have to do while outside makes life that much better.
This is a great recipe to use freeze-dried and dehydrated ingredients in, and I have included links to posts showing how to dehydrate and freeze-dry some of the ingredients. (I’ve also included links for items that are harder to freeze-dry, but you can buy commercially.) Being able to freeze-dry your ingredients is a massive thing to me. We can have all the fun ingredients and assemble meals as we see fit.
This recipe can be packed into a pint glass mason jar for long-term storage at home, or you can also pack it into a “MRE” style mylar bag for storage. The mylar bag makes it very portable. Just grab and toss it in your vehicle. And so yes. this recipe would work for “heavier” backpacking, as long as you have a slick (non-stick) frypan or wide pot to make it in.
Instant Egg Sausage Scramble
Ingredients:
- ½ cup freeze-dried sausage crumbles
- ¼ cup freeze-dried onions, crumbled (how to freeze-dry)
- ¼ cup dried mushrooms, finely crumbled
- 1 tsp freeze-dried, dried garlic or granulated dried garlic
- Pinch sea salt
- ½ cup freeze-dried cheese (used Swiss)
- ½ cup freeze-dried uncooked egg (how to freeze-dry)
- 1 Tbsp olive oil or butter
Directions:
In a wide-mouth pint-size mason jar, add the sausage, onion, mushroom, garlic, and salt. Tap gently to settle it.
Place the cheese in a snack-size zip-top bag and seal it, pushing out all air. Repeat the egg powder in a second bag.
Fit into the jar, pushing down to fit it all. Seal tightly.
Store in a cool, dry, and dark area in your pantry.
Note:
It may also be packed in a mylar bag.
To Prepare:
Remove the two bags and set aside.
Add ¾ cup of warm water to the dry ingredients in the jar. Stir well.
Add 1/3 cup cool water to the cheese bag. Seal and set aside.
Add ¾ cup cool water to the egg bag. Seal and shake till the egg powder dissolves. Set aside.
Let sit for 10 to 15 minutes to rehydrate.
Heat a frypan over medium-low heat, and add the oil or butter. Drain off any water remaining in the sausage mix, add to the pan, and saute until it smells good. Shake the egg bag again and slowly pour in.
Drain off any remaining water in the cheese bag, and sprinkle the cheese on top.
Use a spatula to scramble gently until the egg is cooked as you like.
Serves 2.
Notes:
You can soak the sausage mix in cool water; just let it sit for 20-30 minutes.
½ cup freeze-dried eggs equals 4 fresh eggs.
~Sarah