Backcountry Egg and Sausage Scramble
Freeze-dried eggs and sausage rehydrated separately, then cooked in one skillet. Protein-dense breakfast from shelf-stable ingredients.
- calories
- 430
- weight
- 3.5 oz
- cal / oz
- 123
- protein
- 30 g
- serves
- 2, scales
- prep
- 2 min
- cook
- 6 min
- total time
- 8 min
- water
- 400 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Canister stove
- Campfire coals
- Car camping
- Backpacking
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Freeze-dried sausage crumbles | ½ cup | about 40g dry weight |
|---|---|---|
| Freeze-dried onions | ¼ cup | crumbled into powder |
| Dried mushrooms | ¼ cup | finely crumbled |
| Freeze-dried garlic | 1 tsp | or granulated garlic powder |
| Salt | a pinch | |
| Freeze-dried cheese | ½ cup | Swiss or cheddar powder |
| Freeze-dried egg powder | ½ cup | equivalent to 4 fresh eggs |
| Olive oil or butter | 1 tbsp | carried in a small bottle |
Method
- Boil ¾ cup water and pour it into a bowl or pot with the sausage mixture. Stir well and set aside.
- In separate containers, add ⅓ cup cool water to the freeze-dried cheese and ¾ cup cool water to the egg powder. Shake or stir until each dissolves.
- Let all three rehydrate for 10-15 minutes.
- Heat oil or butter in a skillet over medium heat. Drain the sausage mixture, add it to the pan, and cook for 1-2 minutes until fragrant.
- Drain the egg mixture and slowly pour it into the pan while stirring constantly.
- Drain the cheese and sprinkle it over the eggs. Scramble gently until fully cooked, about 2 minutes.
Freeze-dried ingredients are the only way to build high-protein breakfast without carrying a cooler. Rehydrating sausage, cheese, and eggs in separate containers is the move—each absorbs water at its own pace, and you avoid the pulpy mush that happens when you mix everything together. The garlic and mushroom season the sausage; the cheese adds fat and structure; the eggs bind it all.
Drain everything thoroughly after rehydration or you get soup. Cook low and slow because overcooked eggs from powder turn rubbery in seconds. The whole thing is 15-20 minutes from lighting the stove, and most of that is waiting for things to rehydrate while you break camp or drink coffee.
Packing
Mix dry sausage, onions, mushrooms, garlic, and salt in one quart freezer bag. Pack cheese and egg powder in separate snack bags to keep them dry until camp. Oil travels in a small dropper bottle. Rehydrate components separately, drain, and combine in the skillet.
Variations
- Add fresh vegetables (peppers, spinach, or wilted greens) if available.
- Stir in hot sauce or sriracha for heat.
- Substitute freeze-dried chicken, bacon, or ham for the sausage.
- Finish with fresh herbs like chives or parsley if you have them.
https://trailcooking.com/2024/02/12/boondocking-recipe-instant-egg-sausage-scramble