Preamble by Iori Miller
Recipe and Photos by Heather Ataman
Many are daunted by the idea of preparing a yummy breakfast when going back country camping/tripping. On a recent Yukon trip our organizing meal spreadsheet tab had many interesting meals scheduled … but when our paddlers arrived on the trip, they informed me that they’d decided at the last minute to just bring Oatmeal. Half of the breakfasts were to be Oatmeal.
Or, as I like to refer to it: Bloatmeal.
There is no reason to suffer the slimy goo of Oatmeal every day. There are plenty of interesting creations that can be made, and powdered eggs is a great foundation to build around. Below are two sample recipes provided by Heather Ataman.
Recipe Example – Potato Fritatta
Equipment
reflector oven, non-stick round cakepan with parchment paper, mixing bowl (pot?), whisk
Ingredients
1 ¼ cups whole egg powder
2 ½ cups water
½ can of thick cream (approx. 1/3 cup)
1 ½ cups grated cheddar cheese
½ cup dehydrated sliced potatoes
¼ cup dehydrated mushrooms chopped
¼ cup sun dried tomatoes chopped
1 package bacon bits
Salt and pepper to taste
Method
1. Rehydrate potatoes, mushrooms and tomatoes. Potatoes can take awhile so best to do the night before.
2. Place rehydrated vegetables in a lightly oiled cakepan.
3. Whisk together eggs and water in bowl.
4. Mix in cream, 1 cup of cheese, bacon bits, salt and pepper (in #3)
5. Pour mixture into the cakepan and sprinkle remaining cheese on top.
6. Bake in the oven, rotating the pan a ¼ turn every 6 minutes so it cooks evenly. Depending on conditions, the frittata should be done in 30-40 minutes
Notes
This recipe will feed 4-6 people. Accompany the frittata with toast and dried fruit if you wish.
You can easily make 2 fritattas since you only used ½ the can of cream. Just double the ingredients for everything else. Otherwise, you can use the cream for another baked good.
You can use any variety of vegetables, meats, cheeses, and seasonings you wish as long you keep the same egg, water, and thick cream ratio.
Breakfast Burrito (4 servings)
Ingredients
4 – 10 inch wraps
1 cup of whole egg powder
250g block of cheese
1 package of pre-cooked bacon strips or bacon bits
1 cup of fresh or rehydrated veggies
1 cup of rehydrated black beans
Method
Scramble eggs with 2 cups of water. Cook on an oiled frypan.
Rehydrate any veggies and/or beans in a small pot.
Grate cheese (if a cheese grater is unavailable, thinly sliced will do).
Layer eggs, cheese, bacon, veggies and beans on the wrap.
Fold the wrap tightly and place fold side down on the grill or frypan to toast.
Flip to toast the other side.
Carefully remove from the heat and allow to cool to touch.
This is a hearty and delicious breakfast option and one of Gary’s favourites and mine! You can keep it simple and it’s equally as good with only the wrap, eggs, cheese, bacon and perhaps a side of dried fruit. If you have big eaters on your trip allow for 2 wraps per person and double your ingredients. Enjoy!
Let’s be clear…not all powdered eggs are created equal. The ones I used to buy at my local bulk store were downright gross. Ova Easy…much more palatable. I haven’t tried all the brands that are offered on the market right now, but if your first experience with powdered eggs left you flat, try the premium brand before you give up on them altogether.
The big problem with breakfasts is a lack of protein. Heavy in carbs, perhaps some vegetables, and very little protein make for a boost in blood sugar and a let down not long after. Protein provides a longer energy cycle for your cells. This recipe looks tasty and the review of the powdered eggs is helpful. Thanks. Freeze dried egg bits are an excellent option also as they reconstitute quickly and taste great. As for protein, if you can’t make it up in fish, there are bulk mets from freeze dried vendors that you can repackage in vacuum bags.