Egg Bite Scramble
Powdered eggs, spinach, cheddar, and bacon bits in one pot. A meal-prep breakfast rebuilt for a stove.
- calories
- 520
- weight
- 3.5 oz
- cal / oz
- 149
- protein
- 31 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 7 min
- total time
- 9 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
- Liquid fuel
- Alcohol / Esbit
- Backpacking
- Car camping
- Basecamp
- Bikepacking
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Whole egg powder | 1/3 cup | equals about three eggs |
|---|---|---|
| Freeze-dried spinach | 1/4 cup | crushed, it rehydrates in seconds |
| Shredded cheddar | 1/4 cup | freeze-dried, or a 1 oz chunk of hard cheddar chopped small |
| Real bacon bits | 2 tbsp | the shelf-stable jarred kind, not fresh |
| Onion powder and garlic powder | 1/2 tsp each | |
| Salt and black pepper | to taste | |
| Olive oil | 1 tsp | keeps the eggs off the pot wall |
Method
- Off the flame, whisk the egg powder into 180 ml of water until no dry lumps remain. Lumps now become rubber later.
- Stir in the spinach, bacon bits, onion powder, and garlic powder. Let it sit two minutes so the spinach drinks.
- Add the oil, then set the pot on a low flame. Stir constantly and scrape the bottom.
- When it thickens into soft curds, kill the heat and fold in the cheddar. Residual heat melts it.
- Salt and pepper at the end. Egg powder and bacon bits are already salty.
The source made these as baked egg bites for a fridge. That does not travel, so this is the same ingredient list run through a pot instead of a muffin tin: powdered whole egg, freeze-dried spinach, cheddar, bacon bits. Cottage cheese was in the original for softness and is gone here, since nothing about it survives a pack.
Two things decide whether this comes out as breakfast or as rubber. Hydrate the egg powder fully before heat touches it, and keep the flame low with the spoon moving. Powdered eggs set faster than fresh ones and will seize on a hot spot in seconds. The cheese goes in after the burner is off so it melts through instead of oiling out.
Packing
Egg powder, spinach, bacon bits, and the powdered seasonings go in one bag per breakfast. Cheese in its own bag. Oil lives in a dropper bottle with the rest of your kitchen.
Variations
- Freeze-dried diced tomato adds acid the powdered eggs need.
- Wrap it in a tortilla if you carry them, though that drops the gluten-free claim.
- Double the cheese and oil for cold mornings, or when you have a long climb after breakfast.
https://mealswithmaria.site/summer-meal-prep