I made this on our May trip for a hungry group of four. We were base camping and I really wanted to use my new reflector oven.
Cook 1 Pkg. of Stove Top Stuffing as per instructions Grease, butter or spray a 9" X 9" foil cake pan Fill pan with cooked stuffing, level and push to edges Top with what ever you like. I used rehydrated bulk Jimmy Dean sausage, rehydrated mushrooms, green peppers, and onions Pour 8 scrambled eggs over everything Drop some grated cheese on top Cover with foil and bake, turning 1/4 turn every 15 min. until eggs are done.
You could use powdered eggs, I used farm fresh. I also dehydrated all other ingredients myself.
It sounds like a lot of work but it really is not. Very filling, tasty, and light weight. Great if you have the time.
1/2 box dehydrated hashbrowns - rehydrated according to package directions. 1/4 cup dehydrated onions - rehydrated with the potaotes. A couple slices crumbled ready-to-eat bacon Garlic powder and black pepper as desired. Bavarian potato pancake mix: 1/2 box or more depending on desired consistency.
Add Water. Start with 1/2 cup, then add more if making more pancakes or until pancakes are a little thinner than mashed potatoes. This is a TOTAL guess on amount, I've never measured it!
Let mixture sit a few minutes, adjust consistency. They should be thick enough that you need to squish the patty down, but not dry.
Heat a griddle or frying pan until it sizzles, then fry pancakes in plenty of oil or butter until golden brown on both sides.
Fresh Bacon Fresh Eggs Rehydrated Onions Rehydrated green & red peppers Cheese Tortilla shells
Fry up fresh bacon Scramble eggs and add rehydrated onions, rehydrated green and red peppers. Add cheese toward the end of the eggs, timing it so the cheese melts as the eggs are done. Add eggs and bacon to a tortilla that has or has not been warmed. Enjoy!
Bagel Sammys (Not much cooking required and its one of my favorites.)
Bagels toasted in frying pan Laughing Cow Spreadable Cheese (does not need refrigeration) Sliced onion Sliced Tomato (I store tomatoes in a legg egg keeps them from getting smashed, works well with avocado's also) Smoked fish from the Grand Marais smoke house mmmmmmm Fried Egg optional
Old school Jewish deli breakfast sammys with a BW twist.
I like coconuts because when you break them open it reminds me of women lying in the sun. And if I had my way there be coconuts for everyone "Widespread Panic"
My son threw this omelet together yesterday and it made an impression on me: Very tasty. I suppose it could be made with dried ingredients as well. The taste of that is yet to be determined by me. It was excellent at home, so here goes:
4 eggs 1/3 C sliced mushrooms 1/2 C Mexican shredded cheese blend 1 heaped TBL chopped green onion tops (scallions)? 1/3 +? C coarse chopped tomatoes (juice/seeds removed) ADD LAST DAB BUTTER to grease skillet
Breakfast Couscous, Freezer Bag Cooking style (created by me based on recipes in the Freezer Bag Cooking cookbook)
1/2 cup whole wheat couscous 1/4 cup dried fruit, cut into smaller pieces if large 1/4 cup walnuts, chopped 1 tablespoon plus 1 teaspoon brown sugar 1/4 teaspoon cinnamon A pinch of salt
Put all of the ingredients into a quart freezer bag.
In camp, add 1 cup near boiling water, stir well, and put into a cozy for 10 minutes. Fluff with a fork and enjoy!
Notes: of course you can put it into a bowl when eating or adding the hot water. But the bag and cozy combo will keep it warmer and do a faster job of "cooking" the couscous. For the brown sugar, I like granulated brown sugar (yes this exists...the kind I have says "Brownulated Sugar") because it does not get clumpy and hard, so you can make this some time ahead and still have good results. I find this to be a nutritious, quick, and filling breakfast with staying power.
The new mountain house breakfast skillet "wraps" are actually pretty good. Tried them for the first time during a cold labor day weekend last year in the BW. Wrapped in tortillas and some hot sauce was best. Quick, easy, and hot.
One of our groups first morning out favorites is Jimmy Dean skilet scrambles available in many varieties heated through. Add Egg beaters cook until done.Also available in assorted varities you can eat it like that or you may put it in a soft shell taco and add cheese. All of the ingridents may be frozen and kept in a soft pack cooler and ready to cook day 1.
My pancake substitute, just as good, is muffin mix. Betty Crocker packet from Walmart, takes 1/2 cup water only.
-Dump powder in a one quart bag, add water, zip shut. -Mash it until mixed. -Cut corner off bottom of bag. -Heat a little bit of oil in pan. -Squeeze out into two inch cakes (bout 1/2 inch thick). -Turn when done on first side (kinda hard to turn). -Remove and coat with sugar.
Viola! Crispy edged muffin cakes! Comes in banana but, chocolate chip, and berry flavors
Who I am precedes what I do, not the other way around.
I am a biscuits and gravy addict. Below is the original recipe of what we will be having for our first breakfast in the BW. I then listed my modifications. I got the original off of www.blazethetrail.com. It is a website for the Redwood Creek Vineyard.
INGREDIENTS: 1 pound bulk breakfast sausage 2 can of evaporated milk plus two cans of water. 1/4 cup flour give or take a table spoon mixed with enough water to make a loose paste. 1/8th teaspoon garlic powder. black pepper and salt to taste. 1 regular can of biscuits
INSTRUCTIONS: Brown the sausage and crumble as you cook. Drain all the sausage grease except 3 tablespoons. Add the milk and water, salt and pepper and garlic powder. Then add the flour and water mixture. Stir with a whisk and cook on campstove or on campfire grate till thicker.
Cut each biscuit into quarters and add to the gravy. Turn down heat to medium low or set it on the campfire grate over hot coals and don't open the lid for five to ten minutes. Then eat and enjoy. The biscuits cook just like dumplings but without having to make biscuits in another pan. I make this at home on my kitchen stove also! So tasty.
There are only two of us, so I cut everything in half and used one of the mini cans of biscuits. Instead of canned milk, I am using a carton of shelf stable milk. Also, I ended up cooking the biscuits about 15 minutes and I turned them over after about 10 minutes.
You could use powdered milk and also a just add water biscuit recipe.
Finally, the final product is more like dumplings and gravy instead of biscuits and gravy, but they had a good flavor. I think the quality of the sausage will determine if you like this or not.
2 ingredients: --Instant mashed potatoes in a bag --Real bacon bits.
Add some instant mashed potatoes to cup... ...add some bacon bits... ...add boiled water, stir, repeat until you like the consistency. Cleanup involves only cup and spoon; convenient last morning breakfast.
I tried this on my trip last week. It was really well received: I made extra servings and all was consumed. It's a favorite at Hell's Kitchen in Minneapolis.
4 cups cooked wild rice ¼ cup pure maple syrup ¼ cup dried blueberries ¼ cup craisins ½ cup roasted, cracked hazelnuts 1 cup heavy cream
Preparation: In a heavy non-stick saute pan (I used a large pot), add the cooked wild rice, heavy cream, and maple syrup, and warm through. Add the blueberries, craisins, and hazelnuts, and stir to mix well. Serve in a bowl with sides of warm heavy cream and maple syrup.
FYI: I copied this off the KARE11.com site for those who also might want to try it.
From the HK menu: "The recipe, adapted from 1800’s trappers’ journals as they journeyed up the St. Louis River, has since become one of the most popular menu items at Hell’s Kitchen."
"You guys might not know this, but I consider myself a bit of a loner. I tend to think of myself as a one-man wolf pack." - Alan Garner, The Hangover.
I like to eat hearty on the trail, but am aware of weight/cooking time being an issue-this is super light, one pot & 3 minutes from pack to plate. So far this is my all time favorite...hot, filling and delicious. It's homemade!
Hash browns with eggs & sausage (Eggbake)-adapted from Linda Yaffe’s Backpack Gourmet Serves 6-8 3 minutes from pack to plate Need a dehydrator
10-12 medium potatoes (4 ½-5 lbs) 2 large onions 2 tablespoons of olive oil 1 teaspoon pepper 1 tablespoons of lawry’s seasoned salt or goya adobo 2 teaspoons garlic powder 12 oz pork sausage- minced (or beef, turkey, soy) 10-12 eggs beaten 1 cup grated parmesan cheese
Grate the onions & potatoes, put them in a colander to drain, press out any moisture. Heat olive oil over medium heat in a large skillet or Dutch oven, add the potatoes, onions, pepper, seasoned salt and garlic powder. Stir constantly until cooked down- 10-15 minutes. Taste and adjust seasonings if necessary. Add sausage, reduce heat to low, cover and cook for 10 minutes stirring occasionally. Preheat oven to 350 degrees, grease a 10-13-inch casserole dish. Stir the eggs & parmesan cheese into the potato mixture in the pan. Spread the mixture into the casserole dish, bake for 20-25 minutes until golden brown. Cut the casserole into serving sizes, break up the mixture & spread individually on covered dehydrator trays or lightly oiled fruit roll-up trays. Dehydrate for 4 ½ hours at 145 degrees or until dry. Let cool overnight in the dehydrator. When cool, vacuum seal in food saver bags.
To rehydrate-Cover with water ½ inch above the level of the food, boil, stir & serve. -Or cover with water overnight in a Fairshare mug just to level of food, boil, stir & serve.
Notes-I have a salad shooter which is terrific for shredding. I season to taste-above is a guideline. You can fry bulk sausage separately, chop with a spatula-then add to the other ingredients…just make sure to add the grease too-you'll need that on the trail.
Eggs in a Bag --------------- Recipie below is per person. Adapated from something I was taught in the Boy Scouts. --------------- 2-3 eggs 1/4 cup shredded cheddar (or other cheese) 2 strips pre-cooked bacon (optional) Pinch of salt Dash of pepper 1 zipper seal baggie (sandwich size) ---------------
Crack the eggs into the bag. Add shredded cheese, salt, pepper, and bacon (optional).
Carefully seal the bag, squeezing out any air (this is critical--otherwise, the bag will pop open while cooking). Squeeze the bag to mix the ingredients. Be sure to break the yolks.
Place the bag into a pot of boiling water. Let cook approximately 10 minutes, or until firm. If desired, remove after five minutes and massage the baggie (be sure to use a hot pad or insulated glove) to ensure even cooking. When done, remove the baggie with spoon or ladle. [Use tongs at your own risk, as they may puncture the baggie (a problem if you need to return it to the pot to cook further).]
Eat directly from the bag and you have one less dish to clean!
Variations: Add jalepeno peppers, diced onions, diced green peppers, mushrooms, ham, or any other favorite ingredients.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
? J.R.R. Tolkien, The Hobbit
Made freezer bag cozies out of water repellant fabric left over from sewing covers for the mattresses for my teardrop trailer (a work in progress) plus Insul-Brite fabric that has a reflective layer in polar fleece-like fabric. Seemed to do the job all right.
Nothing is softer or more flexible than water, yet nothing can resist it. - Lao Tzu