Breakfast Slider Skillet
Bacon, eggs, and cheese rebuilt as a one-pot camp breakfast on split rolls.
- calories
- 720
- weight
- 7 oz
- cal / oz
- 103
- protein
- 31 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 min
- water
- 120 ml cold
- 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
- Liquid fuel
- Campfire coals
- Car camping
- Basecamp
- Canoe / raft
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Slider rolls or dinner rolls | 6 small | sourdough holds up longest before going stale |
|---|---|---|
| Whole egg powder | 6 tbsp | reconstitutes to about 6 eggs |
| Shelf-stable bacon | 4 oz | the precooked kind sold unrefrigerated |
| Hard cheddar | 3 oz | waxed or vacuum-sealed |
| Ranch seasoning | 2 tsp | |
| Ghee or oil | 1 tbsp | ghee stands in for butter and does not need cold |
| Salt and pepper | to taste |
Method
- Whisk the egg powder into 120 ml of cold water in a mug or bag. Let it sit five minutes so the powder fully hydrates, or it cooks up grainy.
- Crisp the bacon in a dry pot over medium heat, two or three minutes. Pull it out and break it up.
- Add the ghee, pour in the eggs, and stir over low heat until they set. Low heat is the whole trick; high heat turns powdered eggs to rubber.
- Kill the heat. Fold the bacon and the cheese into the eggs with the ranch seasoning and let the cheese melt in the residual warmth.
- Split the rolls and spoon the mix in. Two or three per person.
This started as a make-ahead brunch tray baked in an oven. On the trail there is no oven, no fridge, and no reason to assemble six sandwiches before eating them, so it collapses into one pot: crisp the bacon, cook the eggs in the fat, stir the cheese in off the heat, spoon it into the rolls.
Three swaps make it travel. Shelf-stable precooked bacon replaces the refrigerated kind. Whole egg powder replaces fresh eggs and hydrates in the same pot. Ghee replaces butter because it keeps at any temperature. The ranch seasoning is the one thing worth carrying that is purely flavor, and it does a lot of work against otherwise flat powdered eggs.
Packing
Egg powder, ranch seasoning, salt, and pepper go in one bag; add water and you have skipped the whisk-and-bowl step. Rolls ride in a rigid container or they arrive as crumbs.
Variations
- Toast the split rolls face down in the pot before you cook the eggs, and use the bacon fat to do it.
- Skip the rolls and eat it out of the pot with a tortilla. Lighter, and one less thing to crush.
- Swap the ranch seasoning for hot sauce powder or everything-bagel seasoning.
https://mealswithmaria.site/best-breakfast-sliders-recipe