Serves 2

Although I usually opt for simpler breakfasts when backpacking, this veggie scramble recipe is my go-to recovery breakfast after a few hard days on the trail. It dehydrates and rehydrates nicely and hardly takes up much space in your pack. The vegetables were chosen because they're quick to rehydrate -- a must for dehydrated backpacking breakfasts.

At home:

½ pound raw washed spinach
½ pound sliced washed raw mushrooms
2 small raw zucchinis

In one bag:
6 tablespoons dried egg powder

1 tablespoon garlic powder (NOT garlic salt)
¼ teaspoon salt
Dash of pepper
Dehydrated Spinach

In second bag:
Dehydrated Mushrooms

Dehydrated Zucchinis

In separate packages:
Parmesan cheese
2 tablespoons butter or oil

1 pot for cooking
1 spoon for stirring
Serving dishes and utensils

Extra Salt


On Trail:

  1. Rehydrate mushrooms and zucchinis in warm water.
  2. When the mushrooms and zucchinis are soft carefully drain the water.
  3. Warm the 2 tablespoons butter or oil in your pan
  4. Add 12 tablespoons water to the dried egg powder and spices and mix well
  5. Cook the rehydrated eggs and veggies stirring frequently
  6. Add parmesan cheese
  7. Serve and eat.