Green Chile Breakfast Burritos
Dehydrated egg scramble with green chile, rehydrated in the pot and rolled into tortillas.
- calories
- 790
- weight
- 6 oz
- cal / oz
- 132
- protein
- 32 g
- serves
- 1, scales
- prep
- 20 min
- cook
- 8 min
- total time
- 28 min
- water
- 250 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
- Alcohol / Esbit
- Liquid fuel
- Backpacking
- Thru-hike
- Basecamp
- Vegetarian
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Whole eggs | 3 | cooked and dried at home |
|---|---|---|
| Green enchilada or chile verde sauce | 3 tbsp | beaten into the eggs before cooking |
| Canned diced green chiles | 3 tbsp | |
| Canned diced jalapeños | 1 tbsp | |
| Green onion | 1 | |
| Cilantro | 1-2 tbsp | chopped |
| Freeze dried diced potatoes | 1 oz | |
| Freeze dried cheddar | 1 to 1.5 oz | |
| Flour tortillas | 2 | 8 inch |
Method
- At home: beat the sauce into the raw eggs in a tall microwave-safe container. Microwave loosely covered about 90 seconds, until nothing is still liquid.
- Cut the hot eggs into small chunks right away. Left to cool first, they go grey.
- Spread the egg on a dehydrator tray at 110F for 6 to 8 hours, until no piece is soft in the middle. Dry the chiles, jalapeños, green onion, and cilantro on trays above it.
- Combine the dried egg, vegetables, and freeze dried potatoes in one bag. Bag the cheese separately.
- In camp: tip everything but the cheese into the pot and add water until it is just covered, roughly 250 ml.
- Bring to a boil, stir, and hold it there a minute or two.
- Off the heat, stir in the cheese, put the lid on, and wait five minutes.
- Spoon into the tortillas and roll.
The dehydrator does the cooking here, which is why this works at all. Scrambled egg dried into hard crumbs rehydrates back into something with texture, and cutting it into chunks while it is still hot keeps it yellow instead of grey. Dry it thoroughly or it will not keep.
Water is the variable that ruins this. Cover the dry mix and no more. Too much and you have soup that soaks through the tortilla. The freeze dried cheddar goes in off the heat because direct heat turns it into a skin on the bottom of the pot.
Packing
Dried egg, vegetables, and potatoes ride in one quart bag. Cheese goes in its own snack bag so it does not hydrate early. Tortillas flat against the back panel of the pack.
Variations
- An ounce of dried crumbled sausage or bacon bits adds 100 to 200 calories.
- Dried veggie sausage keeps it vegetarian.
- Skip the tortillas and eat it as a bowl if you are counting weight.
https://thehikingtreeblog.wordpress.com/2016/01/05/gourmet-trail-recipes-green-breakfast-burritos