Skillet Eggs in a Bag
Powdered eggs, summer sausage, and cheese cooked in one pan at the trailhead.
- calories
- 620
- weight
- 5 oz
- cal / oz
- 124
- protein
- 34 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 120 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
- Campfire coals
- Liquid fuel
- Car camping
- Basecamp
- Backpacking
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Powdered whole egg | 1/3 cup | equals about three large eggs |
|---|---|---|
| Freeze-dried mushrooms | 2 tbsp | white button, sliced |
| Dried chives or freeze-dried green onion | 1 tbsp | |
| Summer sausage | 2 oz | diced at home, keeps unrefrigerated until cut |
| Hard cheddar | 1 oz | shredded or cut small |
| Olive oil | 1 tbsp | |
| Salt and black pepper | to taste |
Method
- Put the mushrooms and chives in your cup with 120 ml of hot water. Five minutes, then drain off whatever water is left.
- Warm the oil in the pan and cook the sausage until the edges brown. Two or three minutes.
- Whisk the egg powder into 100 ml of cool water until no lumps remain. Lumps will not cook out later.
- Add the mushrooms and onion to the pan, pour in the egg, and drop the heat as low as it goes.
- Stir constantly for six to eight minutes. Eggs from powder set slower than fresh and scorch faster.
- Kill the heat, scatter the cheese over the top, and cover for a minute so it melts on residual heat.
The source version is fresh eggs cracked into a bowl at the campsite, which works from a cooler and nowhere else. Powdered whole egg is the swap that makes it carryable. It rehydrates into something close enough, and it drops the weight to roughly a third. Summer sausage and hard cheddar were already shelf-stable, so those stayed.
The mushrooms need their own soak first. Dropped in dry they pull water out of the eggs and leave you with a rubbery pan. Low heat matters more here than with fresh eggs: reconstituted egg has less fat holding it together and will stick to a thin camp pan the moment you stop stirring.
Packing
Egg powder, mushrooms, and chives go in one bag. Sausage and cheese ride in a second bag so the fat stays off the powder. Oil lives in a leakproof bottle.
Variations
- Stir in a handful of dehydrated hash brown shreds with the mushrooms for another 200 calories.
- Boil-in-bag method: seal everything in a freezer bag and hold it in simmering water for about twelve minutes. No pan to scrub.
- Trade the sausage for a foil pouch of chicken if you want it leaner.
https://campfirefoodie.com/the-best-camping-breakfast-in-a-bag