Although I started making this for camping trips, I like it so much that it has become my standard breakfast.
In a large mixing bowl, thoroughly combine the following ingredients:
5 cups 'quick' oats
1-1/3 cups powdered milk
1/4 cup light brown sugar
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup dried apricots, chopped
1/4 cup raisins
2 tsp powdered ginger (or to taste)
1 tbl cinnamon (or to taste)
(Note: This is my standard recipe, but I've also used dried blueberries, dates, etc, and I've slowly added a bit more ginger and cinnamon)
In camp pour ~5/8 cup of the dried mixture into your cup or bowl. Add ~1/2 cup boiling water. Honey is a great addition, too. Enjoy!
Makin' Bacon Pancakes
Pancake mix (use the Add Water Only type) for 4 servings in a ziplock bag
1 lb lean bacon (freeze at home)
Maple syrup, honey or jam
Fry up the bacon until it is slightly crisp. Pour off the bacon grease. Some of the grease will remain in the pan.
While the bacon is cooking, add the correct amount of water to the pancake mix in the bag, zip it closed and massage it well to mix.
Once the bacon is cooked and drained, pour the pancake batter directly over the bacon still in the pan. Once the pancake is cooked on the bottom, slide the whole thing off onto a plate and then carefully flip it back into the pan. Let it cook until browned and cut it into quarters while still in the pan. Serve with syrup, honey or jam.
Here are my favorite camping breakfasts (fresh-early meals & dry-later meals)
-French toast with bacon for 2 (2 meals)-
1 pepperidge farm specialty flavored bread (1lb=16 slices)
2 cache lake French toast mixes
1 package Boars Head precooked bacon
Trader Joe's ghee
maple syrup squeeze bottle
Cinnamon sugar mixed/cream cheese packet (optional)
Any flavor bagels
plain/flavored cream cheese
jam food tube
peanut butter food tube
Honey food tube
-Eggs, Hash browns & Bacon-
1 Hungry Jack carton cheesy hash browns (makes 1lb potatoes-maybe 2 meals)
6 Ovaeasy powdered eggs
Boars Head precooked bacon
Trader Joe's ghee
-Sweet Fry Bread/Scones-
Cache lake breakfast bread/scones (cinnamon/blueberry/raisin/cranberry)
Trader Joe's ghee
Cinnamon sugar mixed
1 small Apple cut up (optional)
-Granola- (hot or cold)
Specialty flavored granola
Flavored instant oatmeal
-Dehydrated Egg bake-
(see recipe in thread above/swampblaze10)
hash browns/eggs/sausage/Parmesan cheese
-Dehydrated creamy rice pudding with raisins-
(see recipe in thread above)
gnc protein bar, a high cal one. unwrap and eat while paddling to go fishing or getting set up on the spot, fishing. :)
1 standard instant oatmeal packet
1 standard hot cocoa packet (just add water kind)
Add water as per the oatmeal packet and enjoy! Also makes a pretty good dessert...
quote DontPanic: "quote CampChef: "I used rehydrated bulk Jimmy Dean sausage
Nope. Dehydrate it just a few days before you go. Drain it well (I rinse it under hot water for warm weather trips) and press it between paper towels to soak up as much fat as possible. It'll keep for weeks.
quote CampChef: "I used rehydrated bulk Jimmy Dean sausage
Breakfast sausage isn't to high in fat to dehydrate?
Our first breakfast every year:
Sweet potato hash browns, scrambled eggs and cheese, bacon and english muffins with honey.
Grate sweet potatoes with a cheese grater. Use butter, Parkay or Ghee in a skillet.
Cook potatoes until tender then add brown sugar and cinnamon to taste.
Scrambled eggs with cheese
English muffins with butter and honey
Brown the muffins in a skillet to make them crisp.
I really like using my aluminum dutch oven in the BWCA. Here is one of my favorite breakfasts
1 pound of cook breakfast sausage
1 dozen eggs scrambled (or simlar size egg beaters)
1 chopped onion
1 chopped green peppars
2 chopped jalpenos
1 small carton hungry jack hasbrown redhyrated
Cheese to top
Coals on the bottom, more coals on the top....keep rotating and turning the lid to avoid hotspots. About 25-30 minutes or so.
Creamy Rice Pudding
Ingredients / makes 2 hearty servings for breakfast meal
1 1/2 cups cooked rice (can use leftover rice from Chinese delivery)
1 cup milk
1 cup almond milk (optional-can use all milk)
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla
1/2 teaspoon cinnamon (optional)
To bring along-small shaker of cinnamon & sugar mixed
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk/almond milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir together remaining 1/2 cup milk/almond milk & beaten egg, temper egg mixture (by adding some hot rice mixture to the egg mixture & wisking quickly-then add it to the pot of rice wisking constantly), add raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter, vanilla & cinnamon, If desired.
Dehydrate at 145' on 2 lightly oiled trays for 6 hours. Flip over, rotate trays & dry 6 more hours, flip again & dry 2 more hrs. Can break up & stir during process or leave whole & break up after its dried.
Vacuum seal in double plastic bag, wrap in parchment or foil to avoid punctures.
Rehydrate with boiling water, let sit for 2 hours, stir frequently. Serve warm or cold.
Add - nuts, granola, fruit, cinnamon & sugar sprinkled on top.
Hearty, something different, can serve hot or cold. Creamy & delicious on its own or add in fruit or granola for more flavor.
Note: pictures of the process are under "rice pudding" in my original thread.
Just came across this recipe for homemade instant oatmeal.
We call it a Mountain Man.
Cook 1 pound of Ground Italian sausage in an aluminum Dutch oven. This can be cooked ahead of time at home if you like, but I like to keep a little grease in the bottom of the oven. Add a package of dehydrated hash browns which have been rehydrated per instructions. Then add some scrambled up eggs, about 8 or so, and finally add some grated cheese on top. If you like, you can add in some chopped onion and/or green/red pepper.
Now bake in your Dutch oven with most of the coals on top until the eggs are done. It's a classic we do every trip.
The aluminum Dutch oven is surprisingly light, and is good for fish fry, corn bread, so many recipes.
Cook in mug, 5min. You can add powdered milk for protein.
* Popcorn salt doesn't all sink to bottom like regular salt (~1tsp for this batch).
EDIT: I changed the name. The oats, barely, and rye are rotation crops. A read.
Bacon Krispy Bars bacon Krispy bars
Scrambled Eggs in Bag (perfect for first morning Breakfast)
Prepared a day or 2 before trip.
1 pound of breakfast sausage
1 medium onion
1 each Green & Red pepper
1 small can of mushrooms
Fry up the Sausage, dice up the onion and peppers. Crack eggs into bowl and add all other ingredients. Pour into vacuum seal 1 gallon bag and seal. I like to double seal just in case. Stuff bag into an empty 2lb plastic coffee container. I also seal cover with duct tape and put into freezer for 1-2 days. Container packs easy and is crush proof.
First morning, get a pot of water boiling and insert bag into water, every so often remove and nead to make sure it thoroughly cooks. Another option to make in frying pan.
Sausage Muffins! 1 cup of Bisquick, 1 lb cooked sausage, 4 eggs beaten, & 1 cup of shredded Cheddar cheese. 350 degrees 20 minutes. YUM!
Kim's Kamikaze Kakes
If base camping use left over, or make new, 'super' oatmeal from the day before (Bob's rolled oats, chopped dried fruit, coconut, pecans, walnuts all cooked together), add broken spam or pre cooked bacon bits, add corn meal mix and water to thick batter consistency. Fry in pan. Apply maple syrup or brown sugar. Enjoy.
Hominy Skillet: I stumbled on this one morning while truck camping with leftover stuff we hadn't used. It has become a favorite and I just finished a bowl.
Two dried ingredients may be subsituted for packing light. 1) dried mushroom slices (a sprinkling for flavor) 2) Dried hominy (Pozole in the Mexican aisle) needs to be soaked a few hours (like beans...with most of the liquid drained;but not all).
Here is how I do it at home or truck camping. This serves one hungry guy as a main course or two as a side dish.
1-3oz. pkg. vaccume sealed 'country ham'. I use the 'bisquit slices'.
1-15oz. can of white hominy. Drained...not fully drained.
2-white button mushrooms...golfball size or 3- half dollars.sliced.
Take the roughest 1/3 -1/2 of the ham slices and fat trimmings and dice it. Fry it with the good slices on medium/medium low. After turned, I black pepper it and add a pinch of brown sugar as evenly as possible.
When the ham is done...set the good slices aside to be eaten very shortly. Add thin-sliced mushrooms and a thin slice of butter if desired. Up the heat a bit, then dump in the hominy and the liquid (usually about 1/4 cof liquid is left. Use spatula to scrape and help deglaze the pan goodies. Stir/mix a little and let it simmer about 4-5 minutes as you stir and keep an eye on it. When the liquid is gone/thickened/absorbed......get it off the heat!
If there are any ham slices still left eat them with the hominy!
I've done variations of this using bacon...or cracking an egg to scramble in it at the last. or both
I guess I was hungry and read some of these and remembered a hit at a spring Scout weekend camp that was our annual "fire cooking only" outing for the adult - of coffee - patrol.
Eggs in a nest.
Basic foil pack instructions. Lay out double thick foil; spray with Pam (or not - I forgot); press a sausage patty onto center - kind of thin; grate a potato onto the patty and make a "nest" in it; break an egg into it - I didn't break yolks but you could; salt and pepper. Close up, keep upright, cook 15 minutes up on coals and then flip for 5 minutes.
Easy and good and of course minimal clean up. I was surprised it took me less than a minute per potato to grate.
Gluten Free nutty granola
Mix one bag certified gluten free oats, one bag coconut flakes, and a mixture of nuts and seeds that you like equal to about 3 cups, precise measurements are not important.
Melt 2/3 - 1 cup coconut oil and 1/2 - 1 cup maple syrup in a pan until combined. More oil makes the granola more crisp, more sweetener makes it clump better. Pour over nuts and oats and stir well to distribute the oil mix. Spread in three large jelly roll pans as evenly as you can.
Put in oven at 300 degrees for ten minutes, remove pans and stir. Return to oven and continue to check every five minutes. The coconut should be golden brown and the oats should smell toasty and cooked when it is done. If you are busy and cannot check that often turn your oven as low as it will go and you can check every 15-20 minutes instead. When it is done turn the oven off but leave the granola in the oven until it is cool to further dehydrate everything.
Add flavorings and dried fruit only when the granola is totally cool. I like to divide the granola into bags for each day and add different fruit and flavorings to each, like cinnamon and diced apple rings one day, freeze dried strawberries one day, etc. For my husband and I, I plan for one cup a day before the fruit is added, he eats 2/3rds of a cup and I eat 1/3. We serve it with a mixture of half powdered milk and half vanilla whey protein powder re-hydrated in a small nalgene. We have eaten this every day for week long trips and not gotten sick of it, though I do bring dehydrated eggs and corn bread mix for lay-over/rain days.
Just tried breakfast pistachio rice pudding from the trail cooking website using the freezer bag method. Pretty yummy!
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.
Oatmeal with Fruit Stew
I am not a fan of oatmeal but cooking up some fruit stew and adding to the oatmeal can make it palatable for me!
1 cup oatmeal per person
1/4 cup dried fruit per person
1 cup brown sugar
cinnamon to taste
Mix dried fruit with brown sugar and cinnamon, add enough water to go over fruit mix by about 1 inch. simmer over low heat stirring occasionally, until fruit is rehydrated and tender.
In separate pot prepare traditional oatmeal (not instant) at a 1:1 ratio with water. Simmer over low heat until tender.
Mix fruit stew with oatmeal and enjoy!
Here is one more easy one the I use as a first morning breakfast or if I am car camping. My kids always enjoy it.
1 Carton of Egg Beater
1 pint of shelf stable milk
1 Tbs sugar
1 Tbs of Vanilla
1 Loaf of Pepperidge Farm Cinnamon Bread or personal subsitute
Freeze the carton of Egg Substitute. (Handier and easier to travel with than eggs)
At breakfast time, beat together everything but the bread. Dip the bread in the egg mix and fry it up with a little oil in the pan.
I serve it up with syrup, Parquay squeeze butter, and either bacon or sausage.
The only complaint I get is that I will only make this camping and not at the house. The heels even get eaten with smiles on their faces.
It serves 4 barely if they are hungry. If you have 4 and you are working hard, I would add some fried potatoes, too.
This year, I think we made one of the best breakfasts since our BW trips started.
Started with 2 boxes of Hungry Jack hash browns. The kind that come in that little milk carton thingy.
After you rehydrate per instructions, add 3/4 Cup of those Durkee fried onions, the same kind you use when you make string bean casserole.
Break up one package of pre-cooked bacon into small pieces, OR, 2 individual serving size packs of SPAM.
Add one package of cheese mix from a mac-n-cheese or the cheese mix from an augratin potato mix.
Mix all together, coat a pan with butter, fry up till golden brown.
Served 4 of us.
5 cups oats (slow cook)
1/4 cup sesame
1/2 cup sunflower
1 cup wheat germ
1/2 cup walnuts
1/2 cup molasses (or honey)
1/2 cup raisins
Bake on low heat 3 to 5 hours.
Fruity pebble or Coco pebble rice crispy bars.
I vacuum pack these and toss one or two in my pocket and eat them on the go if I don't want to mess with heating something up and just get going. My last group loved these.
When vacuum packing, don't get all the air out, just most of it. It changes their texture, but they still taste ok.
Quaker oats granola cereal from Costco.
It's just GOOD!
Add a little hot water or powdered milk cold or eat it right out the bag as a snack. YUM!
Buy freeze dried yogurt. Pulverize it in a food processor or blender. The finer you can make it, the better.
In camp, slowly add water and mix until you have a nice consistency.
Here is a blog post about it from trailcooking.com.
We did this last year and it was good; both kids liked it. It's slightly grainy, but I may not have pulverized it as much as I should have ahead of time.
We made this up the day before we left~worked great!
Freezer French Toast:
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg (we use cinnamon, instead)
10 slices French bread (we usually only bring 6)
1-2 tablespoons butter or margarine, melted
Beat eggs, milk, sugar, vanilla, and nutmeg (or cinnamon) in a large bowl. Let mixture soak bread for several minutes, turning to coat. Freeze.
We went up last weekend, so it was fairly chilly and the bread was just unthawing the next morning. It tasted great!
Eggs in a Bag
Recipie below is per person. Adapated from something I was taught in the Boy Scouts.
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.
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.
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
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."
Stuffed Hashbrowns- for people like me who like pictures! :)
1/4 cup veg. oil
1 Carton Dehydrated Hashbrowns
French Fried Onions
String Cheese and/or Left-over Pizza Cheese from the night before
Re-hydrate Hashbrowns per directions.
Fry in oil with bacon and onion until done.
Stir in Cheese
Serves 2 to 3
Pecorino cheese & pancetta spaghetti carbonara
I like video's and this is a good one, anything that mixes bacon, eggs and pasta would be a good way to start a BWCA day.
River City bacon (basically Canadian bacon from local butcher)
Hot sauce (packets from Taco Bell)
Stuff all of the above into a grilled tortilla
--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 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.
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
1/8th teaspoon garlic powder.
black pepper and salt to taste.
1 regular can of biscuits
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.
Added from the main Recipe forum...
This is very simple, tastes great, and is filling.
Krusteaz Pancake mix (can be any kind)
Mixed dried fruit (the smaller the pieces, the better)
I Can't Believe It's not Butter - squeeze bottle kind.
The amounts vary depending on how much you want but basically a good handful of dried fruit for two people will do.
In a pot or bowl poor boiling water onto the dried fruit - enough to fully cover it. Let it sit for at least 10 minutes - this rehydrates and softens the fruit.
Do not drain the fruit (the water will be flavored) - mix the water/fruit with the pancake mix and add more water to get the consistency of batter you want.
Fry em up.
We often don't even use (or bring) syrup as these are pretty tasty without. Just put a little ICBINB on top and enjoy.
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
One of our groups first morning out favorites is
Jimmy Dean skilet scrambles available in many varieties
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.
Omlette in a bag
Omlette fixings, 2 eggs, ziplock bag. shredded cheese and hot sauce for toppings if desired.
Scramble your eggs and put omlette fixings and eggs into bag. Put bag into boiling water for 10 minutes or until done, remove from water and empty bag onto plate or eat from the bag.
Hot Grape Nuts Plus
One of my favorites. Much better than instant oatmeal and just as easy.
1/2 cup Grape Nuts
1 Tablespoon plus 1 teaspoon of powdered milk
1 heaping Tablespoon of dried fruit bits
1/2 teaspoon sugar
Mix together in a lightweight plastic bag. Tie shut.
In Camp: Empty into bowl or cup. Add 1/2 cup of boiling water. Stir. Serves one.
Krusteaz add-water buttermilk mix
Pkg instant oatmeal (plain or maple/brown sugar)
Optional fruit (blueberries or banana are good)
Add oatmeal to powder and mix with water.
Add fruit if desired
Let stand a bit
Fry in olive oil or per your usual methods.
Mmmmm, filling and moist.
No explanation needed just add a slice of cheese
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.
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.
Liter of water with single juice mix packet
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:
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
Cook all over MED to MED LOW HEAT.
(Not much cooking required and its one of my favorites.)
Bagels toasted in frying pan
Laughing Cow Spreadable Cheese (does not need refrigeration)
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.
This recipe works well for camping because you can do it in one pan. I usually cook everything at home and freeze it, then add the eggs at the campsite.
1# Hamburger (or sausage)
1 jar Salsa (no glass)
1/3 block Velveeta
6-12 eggs (based on "egg preference")
Tortillas or Tortilla Chips
Brown hamburger(or sausage) in pan
Add salsa after draining hamburger
Add Velveeta and stir until everything is blended
Add eggs and cook until eggs are done
Serve with Tortillas or Tortilla chips and Frank's Redhot
Warnings - This is heavy for portaging, so eat it the first day.
Chicken biscuits and gravy
1 package Just-Add-Water biscuits (I like the garlic cheddar ones)
1 envelope gravy mix
1 pouch diced chicken
Cook gravy mix according to directions, then toss in 1 pouch of diced chicken, then heat. Set aside and keep warm.
Mix Biscuit mix according to package directions and fry 'em like little pancakes.
Pour gravy mix over biscuits.
Rehydrated green & red peppers
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!
Our favorite breakfast of the trip.
Sorry, not much of a recipe :) but it's simple, fast, and gives me enough energy until lunch.
Flavored instant oatmeal
Breakfast bars or Pop Tarts.
Potato pancakes (for two people)
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.
Serve with apple sauce or ketchup.
Apricot Hoe Cake
Your favorite "Add Water" Cornbread Mix
(I use white meal, salt, baking powder AND soda, buttermilk powders and dried whole milk (nido), 1 fresh egg, pinch sugar.
BUTTER a frypan/griddle, stir in handfull diced dried Apricots.
Cook like a pancake, a bit slower and serve with bacon and fresh sage sausage. Our first breakfast and often our best.
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.
Let's start a BWCA.com Cook Book. Please post your favorite BREAKFAST recipes here. No comments - Only recipes.