Barbecue Pork Breakfast Scramble
Shelf-stable pulled pork and powdered eggs, folded together in one pan at first light.
- calories
- 620
- weight
- 5 oz
- cal / oz
- 124
- protein
- 42 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 180 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
- Basecamp
- Canoe / raft
- Gluten free
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Powdered whole egg | 1/2 cup | reconstitutes to about 3 eggs |
|---|---|---|
| Shelf-stable pulled pork | 1/2 cup | retort pouch or canned, drained |
| Freeze-dried shredded cheddar | 1/4 cup | |
| Dried minced onion | 1 oz by volume, about 2 tbsp | |
| Ghee or oil | 1/2 tbsp | |
| Barbecue sauce | 1 tbsp | single-serve packets from a takeout counter |
| Salt and pepper | to taste |
Method
- Cover the dried onion with a splash of hot water and leave it while you set up. It needs about five minutes to stop being gravel.
- Whisk the egg powder into 180 ml of warm water until there are no dry lumps left. Lumps do not cook out.
- Melt the ghee in the pan over low heat. Low matters here; powdered egg scorches faster than fresh.
- Pour in the egg and let it sit thirty seconds, then push the set edges toward the middle and tilt the loose egg into the gap.
- When the surface is still glossy, scatter the pork, drained onion, and cheese across one half.
- Fold the empty half over, count to sixty off the heat, and squeeze the barbecue sauce over the top.
This started as a diner omelet built on leftover barbecue, which assumes a fridge and three fresh eggs. Powdered whole egg and a retort pouch of pulled pork get you the same plate with nothing that spoils. Dried onion stands in for sautéed, rehydrated in a spoonful of hot water while the pan heats.
The fold is the only part with any technique to it, and it is optional. What matters is heat control: reconstituted egg has less fat and water than the real thing, so it goes from set to rubber in about a minute over a hot canister flame. Keep the burner low and pull the pan early.
Packing
Egg powder, onion, and cheese go in one bag; the pork pouch and sauce packets ride separately. Nothing here needs a cooler, so it keeps for a multi-day basecamp trip.
Variations
- Skip the fold and just scramble everything together. Same food, half the attention.
- Roll it into a corn tortilla if you are carrying them, which trades away the gluten-free claim only if you use flour.
https://www.lodgecastiron.com/blogs/recipe/pulled-pork-barbecue-omelet