Archive for the ‘Breakfast Recipes’ Category

Spam and Eggs

* 1 single serving packet Spam (3 oz)
* 1 sun dried tomato, cut up (as small as you can get it)
* 2 fresh eggs
* 1-2 packets (1-2 tablespoons) Parmesan or Romano Cheese
* 1-2 tablespoons vegetable oil, or 1 packet

At home: put the eggs in a camping/hiking egg carrier. Put the sun dried tomato and cheese in a zip lock bag. Carry the oil in a spill-proof container. Continue reading


Bacon and Eggs in a Bag!

Interesting video by Assistant Editor Elisabeth Kwak-Hefferan of Backpacker Magazine. Learn how to cook a bacon and eggs meal in a paper bag while backpacking! Great for over-night treks, especially since you don’t even need a stove! Enjoy!

Breakfast Scramble

Here is a quick and simple recipe to start your morning off with a kick. It takes only minutes to prepare and only requires heated water! Enjoy!

* 3/4 cup mashed potatoes, instant
* 1/2 cup freeze-dried eggs, with bacon (optional)
* 1 1/2 cup water
* 1 Tbsp dry milk
* Cheddar cheese (optional)

At home: combine all dry ingredients in a zip lock freezer bag.

On the trail: heat water in pot (the hotter the better). Add to freezer bag and stir. Let sit for 5 minutes.

This recipe courtesy of Wild Backpacker

Strawberry Almond Cream of Wheat

* 1 single serving package plain cream of wheat
* 2 Tbsp freeze dried strawberries
* 1/2 tsp ground cinnamon
* 1 tsp sugar
* 1 Tbsp powdered milk
* 1 Tbsp slivered almonds

At home: put everything in a freezer zip lock bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.
Makes 1 serving

This recipe courtesy of One Pan Wonders

Cherry Almond Oatmeal

* 1 packet instant oatmeal
* 2 Tbsp dried cherries
* 1 Tbsp slivered almonds
* 1 Tbsp powdered milk
* 1 tsp brown sugar

At home: combine everything in a freezer zip lock bag.

In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal)
Makes 1 serving

This recipe courtesy of One Pan Wonders

Trail Pancakes

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1 cup Biscuit mix
1 Tbsp dry milk
1 Tbsp sugar
2/3 cup water
1 Tbsp squeeze margarine

At home: add mix, milk, and sugar into a quart size zip lock bag. Seal and shake well.

In camp: add water and margarine to bag, seal and squish bag with hands to mix it and remove air and lumps. Cut hole in the corner of the bag and squeeze onto a hot pan. Cook until bubbles form, flip, and cook till they are golden brown!

Note: Instead of squeeze margarine, you may substitute vegetable oil. If you do, keep 1 Tbsp of oil in a seperate container and pour onto pan before cooking pancakes. Syrup and jam can be used and individual packets can be found at local food diners, or you can pack your own. Makes approximately 6 pancakes.

Recipe courtesy of Wild Backpacker.

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Latte Bars

3 eggs
1 1/2 cups sugar
2 tsp. vanilla
1/4 cup butter, melted
2 cups all-purpose flour
1/2 tsp. salt
1/4 cup instant coffee crystals
1/4 cup milk or heavy cream
1 cup pecans, chopped
1/2 cup mini chocolate chips

At home: preheat oven to 325. Lightly grease a 13 by 9 inch pan. Beat the eggs in a mixing bowl until light and fluffy. Add the sugar, vanilla and butter, beating to combine. Stir in the flour and salt. Set aside 1 � cups of batter. Stir the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into the prepared pan. Add chocolate chips to the reserved batter and spoon over the coffee batter. Run a knife through the two batters to marble them. Sprinkle the pecans over the top. Bake 20-25 minutes or until the center is firm and set. Cool before cutting into bars. Wrap tightly in plastic wrap.

In camp: unwrap and enjoy! Makes about 2 dozen.

Note: These firm up as they cool. They are not like a granola bar. More like a dense coffee cake or brownie.

This recipe courtesy of One Pan Wonders