Kale and Egg Breakfast Tacos
Dried kale, powdered eggs, and tortillas. A hot breakfast that folds into your hand.
- calories
- 520
- weight
- 4.5 oz
- cal / oz
- 116
- protein
- 21 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 300 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
- Dinner
- Canister stove
- Liquid fuel
- Alcohol / Esbit
- Backpacking
- Car camping
- Basecamp
- Bikepacking
- Vegetarian
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Dried kale | 1/2 cup packed | about 4 oz fresh, dehydrated at home |
|---|---|---|
| Dried red bell pepper and red onion | 1/3 cup total | chopped small so they rehydrate fast |
| Powdered whole egg | 1/2 cup | equals about 4 eggs |
| Olive oil | 1 tbsp | dropper bottle |
| Garlic powder | 1/2 tsp | |
| Ground cumin | 1/2 tsp | |
| Bouillon powder | 1 tsp | vegetable |
| Salt and pepper | to taste | |
| Flour tortillas | 6 small | |
| Salsa verde | 1 single-serve packet or 2 oz pouch | |
| Pepitas | 3 tbsp | |
| Avocado | 1 | buy hard, day one or two only |
Method
- Put the kale, pepper, onion, cumin, garlic powder, and bouillon in the pot with 200 ml of water. Bring it to a boil, then hold a low simmer for 6 minutes.
- Cook off whatever water is left. You want the vegetables damp, not swimming. Tip them into a mug or a bowl.
- Wipe the pot, add the oil, and set it on low heat.
- Whisk the egg powder with 100 ml of cold water in a bottle or bag until no lumps remain. Pour it into the oiled pot.
- Stir constantly on the lowest flame you can hold. Powdered egg scorches faster than fresh. Pull it off while it still looks slightly wet.
- Warm the tortillas one at a time over the pot lid or the flame. Fill with vegetables, then egg, then salsa, avocado, and pepitas.
Home versions of this sauté fresh kale in broth until the pan goes dry. On trail that step does double duty: the broth is the rehydration water, so dried kale and dried peppers come back to life and the bouillon replaces the flavor that drying takes away. Six minutes of simmer is enough for kale, which is why it beats spinach here.
The eggs go in second, in a wiped pot, over the lowest heat you can manage. Powdered egg has no fresh water buffering it and will stick and brown if you rush. Mixing it cold in a bottle first is the difference between scrambled eggs and yellow gravel. The avocado is the one thing here with a clock on it, so treat it as a day-one luxury rather than part of the recipe.
Packing
Kale, pepper, onion, and the spices go in one bag. Egg powder rides in its own bag so it stays dry. Tortillas flat against the back panel of the pack, pepitas anywhere.
Variations
- Skip the avocado past day two and lean on the salsa instead.
- Corn tortillas make it gluten-free but crack in the cold. Warm them longer.
- A packet of hot sauce and a squeeze of lime powder wakes the whole thing up.
https://ohmyveggies.com/breakfast-tacos-with-scrambled-eggs-kale