Freeze-Dried Denver Scramble
Bacon, eggs, and cheese that travel without ice. All rehydrated in their bags before a single pan hits the heat.
- calories
- 620
- weight
- 4 oz
- cal / oz
- 155
- protein
- 25 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 6 min
- total time
- 11 min
- water
- 150 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
- Campfire coals
- Backpacking
- Car camping
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Freeze-dried bell pepper | 1/4 cup | |
|---|---|---|
| Dried onion | 1 tbsp | |
| Freeze-dried eggs | 1/4 cup | or commercial egg powder mix |
| Butter powder | 1 tbsp | |
| Freeze-dried cheddar cheese | 1/4 cup | |
| Shelf-stable bacon bits | 1.25 oz | |
| Olive oil | 0.5 tbsp | carried in a small dropper bottle |
Method
- Put the freeze-dried peppers and onion in a small bag. Add 1/4 cup cool water, seal, and let sit for 10 minutes.
- In another bag, combine the freeze-dried eggs and 1/4 cup cool water. Seal and shake for 10 seconds. Let sit for 10 minutes.
- In a third bag, add the freeze-dried cheese and 1-2 tablespoons cool water. Shake every minute or two to soften it evenly.
- Heat the oil in a skillet or wide pot over medium heat. Add the rehydrated vegetables and sauté until they start to soften, about 2 minutes.
- Sprinkle in the bacon bits and heat for 1 minute.
- Pour in the rehydrated eggs and stir constantly, breaking up the curds as they set. This takes about 2 minutes.
- Add the softened cheese and stir until it melts into the eggs. Serve when it stops sliding in the pan.
Freeze-dried ingredients mean you can carry breakfast without ice. The rehydration step—ten minutes while you get settled—gives everything the right texture. Butter powder and oil carry most of the calories, not the eggs. Without them, you have egg-flavored protein; with them, you have a meal.
Everything is shelf-stable enough to eat today or split across two days. Keep the bacon bits sealed once opened or they’ll absorb humidity and turn to paste.
Packing
Bag the freeze-dried vegetables together. Bag the egg powder and butter powder together. Bag the cheese separately. Pack bacon bits in their pouch or transfer to a small container. All bags and the olive oil fit in a quart freezer bag.
Variations
- A pinch of red pepper flakes adds heat without much weight.
- Rehydrated mushrooms can replace half the bell pepper.
- Toast the bacon bits in the pan alone before adding vegetables for better texture.
https://trailcooking.com/2025/10/13/boondocking-recipe-denver-bacon-egg-scramble