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Bacon and egg scramble

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Bacon and Egg Scramble

I love eggs, but I could never find a good way to make them on the trail …until now. 
Course Breakfast
Cuisine American
Keyword backpacking, dairy-free, lactose-free, no nuts, no shellfish, no tree nuts
Servings 1
Calories 725kcal


  • 64 g OvaEasy Dehydrated Egg Crystals or half a bag
  • 1 oz Real Bacon Bits
  • 1 tbsp Dried Onions
  • 1 Cheese Stick cubed
  • 1 tbsp Olive Oil
  • 1 tbsp Leeks
  • 1 tbsp bell peppers


  • In a quart-sized Ziploc baggy, mix: eggs, dried veggies, seasonings and 1 1/8 cup water.
  • Set aside for 5 minutes so veggies can re-hydrate.
  • Bring remaining 1 cup water to boil and pour into mug for coffee.
  • Return pot to flame over very low heat, add olive oil and then scramble egg mixture, stirring frequently so they don’t stick.
  • When eggs are nearly set up, mix in bacon and cheese, remove from heat and cover for 1-2 minutes until cheese is all melted.


OvaEasy Dehydrated Egg Crystals can be substituted with 6 real eggs, freeze dried eggs, or even powdered eggs!


Calories: 725kcal | Carbohydrates: 78g | Protein: 57g | Fat: 86g

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