Trail Breakfast Burrito
Powdered eggs, dried hash browns, and sausage crumbles rolled into a tortilla over one pan.
- calories
- 690
- weight
- 5.5 oz
- cal / oz
- 125
- protein
- 29 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 12 min
- total time
- 22 min
- water
- 300 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
- Grill grate
- Car camping
- Basecamp
- Backpacking
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Whole egg powder | 6 tbsp | reconstitutes to about 4 eggs |
|---|---|---|
| Dehydrated hash brown shreds | 1/2 cup | stands in for the tater tots |
| Freeze-dried bell pepper and onion | 1/3 cup total | |
| Shelf-stable sausage crumbles | 3 oz | chicken sausage or a chopped summer sausage stick |
| Hard cheddar | 2 oz | |
| Olive oil | 1 tbsp | |
| Garlic powder | 1/2 tsp | |
| Chili powder | 1/2 tsp | |
| Fine sea salt and black pepper | 1/4 tsp each | |
| Burrito-size flour tortillas | 2 |
Method
- Cover the hash browns and the dried pepper and onion with about 200 ml cold water. Ten minutes. Drain off whatever they did not take.
- Whisk the egg powder with 100 ml cold water in a cup or a bottle. Let it sit while the vegetables rehydrate or it goes lumpy.
- Heat the oil in the pan. Fry the drained hash browns and vegetables until the edges brown, five or six minutes.
- Add the sausage, garlic powder, chili powder, salt, and pepper. Two minutes to warm through.
- Pour in the eggs. Stir low and slow until just set, then kill the heat and grate the cheddar over the top.
- Warm the tortillas one at a time in the empty side of the pan. Fill the middle third, fold the ends in, then roll tight.
The original is a freezer-and-microwave recipe, which is no help three days from a road. Everything perishable here has a dry counterpart: powdered whole egg, dehydrated hash browns instead of tater tots, freeze-dried peppers and onions, and precooked sausage crumbles that keep without a cooler. Hard cheddar is the one thing that stays as-is, because a dense aged wedge is fine for days in a pack.
Order matters more than technique. The vegetables and potatoes need their soaking water, the eggs need theirs, and if you dump everything in together you get scrambled eggs sitting in a puddle. Brown the potatoes first, add the eggs last, and take the pan off the flame while they still look slightly wet.
Packing
Egg powder, hash browns, dried vegetables, and the spices go in separate bags inside one gallon bag. Tortillas ride flat against the back panel of the pack or they crack. Cheese and sausage stay whole until camp.
Variations
- Skip the tortilla and eat it out of the pan. Same food, no rolling.
- A packet of hot sauce or salsa powder stirred into the eggs covers for the missing fresh tomato.
- Corn tortillas work if wheat is a problem, but expect two small ones per person rather than one large.
https://projectmealplan.com/make-ahead-freezer-friendly-breakfast-burritos