A spinach, mushroom, and zucchini scramble for backpacking breakfasts. 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:

Dehydrate:

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

Pack:

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

Also pack:

  • 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.