Monday, August 17, 2015

Bagged Boiled Omelets (Backpackers Breakfast)

The idea of boiled omelets in a bag has been around for a while.  This recipe takes it a step further and uses powdered eggs and freeze dried meats and vegetables to make the entire meal shelf stable (no refrigeration required) - making it the perfect go to for backpacking.  Everything is contained inside of the bag as well, making clean up basically non-existent.  No pans, plates, or even utensils are necessary for this dish, making it the perfect go to for backpackers everywhere!

And if you don't want to go the dry food route, or you're just hitting the hills for a quick over nighter, this same idea can certainly be made using fresh eggs and vegetables.  Just toss it all together in a bag and keep it refrigerated or in a cooler until ready to cook.

The finished product can be eaten directly from the bag, or you can dress it up like I did with a tortilla, some cheese, and salsa (try ketchup packets if you're backpacking).  Regardless, this is a fun and easy way to enjoy breakfast in the great outdoors.

There are several brands of powdered eggs available on the market.  Follow the instructions on the label for how many eggs you want, and to determine how much water is needed to reconstitute.  The remaining ingredients can be switched around as well, but this may alter the amount of additional water you add.  When in doubt, add more water than not enough.  After boiling, the extra water will easily drain from the bag once the omelet has cooked.

Bagged Omelets
(Backpackers Breakfast)
Menu Managed Original

whole egg powder (enough for 2-3 eggs, per package directions)
1 Tbsp. freeze dried green onions
1 Tbsp. freeze dried green chilies
2 Tbsp. freeze dried bell peppers
1/4 c. freeze dried sausage crumbles
salt and pepper to taste
water to reconstitute eggs (per package directions), plus 2.5 Tbsp.

Add dry ingredients to FREEZER quart ziplock bag.
When ready to cook, bring a pot of water to a boil.
Add 2.5 Tbsp., plus water for egg reconstitution to the bag and seal.
Squish around in your fingers to reconstitute the ingredients.

Once water is boiling, drop bag into boiling water and let cook for 4 minutes.
Eat directly out of thh bag, or put in a wrap and serve with salsa, cheese, etc.

1 comment:

  1. This looks fabulous! I think I will try it for Havasupai! - Teri Simpson