A hearty breakfast for when you are off the grid but still want a luxury breakfast. No refrigration needed for this egg scramble! Using freeze-dried ingredients gives you more gourmet meals without worrying about keeping food cold. It’s also easy to cook when boondocking without water hooked up. And it cooks quickly, so it uses less gas (propane). If you use a nonstick pan, cleanup can be done with a paper towel, to wipe out any oil left behind.
Splash on hot sauce as desired.
Dry ingredients.
Cook the meat and vegetables before adding the eggs. In our RV, we have a gas burner and an induction burner. I prefer the gas one, as it is more similar to cooking outside for trail meals. Gas is just something I love using!
Ready to serve.
Denver Scramble
In a sandwich or quart freezer bag:
- ½ cup freeze-dried sausage crumbles
- ¼ cup freeze-dried green or red bell pepper
- 2 Tbsp freeze-dried onion, crumbled
In a snack-size bag:
- ½ cup freeze-dried eggs
- 2 tsp butter powder
In a snack-size bag:
- ¼ cup freeze-dried cheddar cheese
Also Take:
- 1 Tbsp or 1 packet olive oil
Directions:
Add 2 Tbsp cool water to the cheese bag, seal it, and let it rest for 15 minutes.
Add ½ cup cool water to the meat and vegetable bag, seal it, and let it rest for 15 minutes.
Add ¾ cup cool water to the egg bag. Seal and shake well. Set aside for 5 minutes.
Add the oil and heat over a medium flame in a non-stick wide 2-liter pot or a non-stick frypan. Drain off the remaining water in the meat bag, add it to the pan, and saute until it sizzles and smells good. If you are boondocking dry, you can add the water to the pan and let it cook off.
Shake the egg bag again, pour over, then top with the cheese. Lower the flame and cook, scrambling gently, until the eggs are set.
It was served with toast on the side.
Serves 2.
Cooking:
~Sarah