Bright and savory, this vegetarian backpacking breakfast combines sun-dried peppers and spinach with OvaEasy eggs to deliver a satisfying and filling breakfast.
If you’ve ever been out backpacking, you know you’re burning a lot of calories. If you don’t set yourself up with a proper breakfast, then chances are you’ll be ravenously hungry before you are even able to break down camp.
While we’ve eaten a lot of instant oatmeal packets while out in the backcountry, we’ve always found they just don’t have any staying power. The lack of protein means we feel like we’re running on empty hours before lunchtime rolls around.
One solution we’ve found is to use powdered egg crystals by OvaEasy to make some delicious morning scrambles. These are real eggs that have been gently dehydrated into a powder that preserves their nutritional benefits. All you need to do is add water and mix together to make a ready to cook scrambled egg mixture. While these powdered eggs taste just as good as fresh scrambled eggs, we don’t have to deal with carrying, cracking, or disposing of a fresh egg’s shell.
For this scramble, we also brought along some sun-dried peppers and freeze-dried spinach that we picked up online. It’s not easy to incorporate vegetables into your diet when you’re backpacking, but this combination was both lightweight and totally delicious. The spinach hydrates when mixed with the eggs and the sun-dried peppers add a bright, slightly tangy note to the meal.
So for your next backpacking trip, consider swapping out your morning packet of oats with this energy-packed backcountry scramble. Especially if you’re planning to put in some major miles, taking a moment to have a solid breakfast will pay major dividends later in the day.
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AT HOME: Add the OvaEasy and spices (garlic powder, salt, and pepper), spinach, and peppers into a ziplock or small container (large enough to be able to add water into at camp and mix).
AT CAMP: Add 1 1/4 cup (10 oz) water to the baggie of eggs & veggies. Mix with a fork or spoon until thoroughly combined and no lumps of egg remain. Set aside so the spinach has time to rehydrate, about three minutes.
Heat the oil over low heat in a cook pot or pan. Add the egg and spinach mixture and the peppers. Using a spoon, scramble the eggs as they cook, being careful not to scorch the eggs if your pan is thin, until there is no liquid egg left in the pot. Dig in!
*Nutrition info is an estimate based on information provided by myfitnesspal.com
Equipment We Used to Make This Recipe
Lightweight Titanium Pot: We use a discontinued Snow Peak Cook n Save Pot, however, we’ve been looking to replace it. REI has a lot of great backpacking pots, which you can take a look at here. MSR Pocket Rocket Burner: This is our go-to backcountry stove. It screws directly on top of the fuel canisters and has a small wire clip that regulates the nozzle. Super simple, super lightweight. Long Spoon: The only utensil we carry with us out in the backcountry is a long spoon. Thankfully most backcountry meals are designed to be eaten with a spoon. Biodegradable Baggies: Making your own backpacking food can require a lot of packaging. These biodegradable baggies are a better alternative to the standard ziplock.