Steak and Egg Scramble
Freeze-dried beef and eggs rehydrate into a protein-heavy breakfast cooked in one skillet.
- calories
- 310
- weight
- 2.5 oz
- cal / oz
- 124
- protein
- 33 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 15 min
- total time
- 17 min
- water
- 180 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
- Liquid fuel
- Campfire coals
- Car camping
- Backpacking
- Basecamp
- Gluten free
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Freeze-dried bell pepper slices | 1/3 cup | red or green |
|---|---|---|
| Freeze-dried beef slices | 1/3 cup | |
| Freeze-dried egg powder | 1/3 cup | equivalent to roughly 2.5 fresh eggs |
| Cooking oil | 1 tsp | or one small packet from home |
Method
- Pour 1/3 cup cool water into a pot or bag with the peppers and beef. Stir gently and let rehydrate for 10 minutes, shaking occasionally.
- While rehydrating, mix the egg powder with just under 1/2 cup cool water in a separate container. Stir well to break up clumps in the corners.
- Heat the oil in a skillet or pot over medium flame.
- Add the peppers and beef with all their soaking liquid to the hot oil. Sauté, stirring, until the water has mostly cooked off and the peppers smell sweet.
- Pour the egg mixture in and scramble constantly, lowering heat if needed, until the eggs are cooked through and still a little moist.
- Serve immediately. Salt to taste, or top with salsa or hot sauce.
Freeze-dried ingredients are the key to a protein-heavy breakfast that weighs almost nothing and never spoils. The beef and eggs rehydrate in cold water—no boiling—and come back close to the fresh version. Cooking them together in one pot with a little oil takes about 15 minutes from sleep to food, making this faster than fire-building on cold mornings.
This scramble is high protein and genuinely satiating. The oil matters; it carries calories and keeps the eggs from tasting institutional. To cook for a group, scale the ingredients by thirds and use a larger skillet. The method stays the same.
Packing
Bag the peppers and beef together in one lightweight freezer bag at home. Bag the egg powder separately so it doesn't absorb moisture from the peppers. Carry oil in a small dropper bottle or bring individual packets.
Variations
- Add powdered salsa or fresh salsa packet for a Southwest breakfast.
- A pinch of chipotle powder or hot sauce brings depth.
- Serve with camp biscuits or crackers for extra calories.
https://trailcooking.com/2022/10/24/boondocking-meals-steak-egg-scramble