This lightweight, high calorie, DIY breakfast burrito is a backpacker’s dream come true.
Most backpacking meals tend to be on the mushy side of the texture spectrum. Oatmeal, instant mashed potatoes, quick-cooking rice packets. On a weekend trip you might not even notice it. But on day four or five, many of us get an intense desire for something, anything with a little crunch to it. And that’s when you pull out this breakfast burrito.
On day four or five of an adventure, many of us get an intense desire for something, anything with a little crunch to it.
Combining crunchy hash browns, crispy bacon jerky, and protein-packed eggs inside a flour tortilla, this breakfast burrito is the answer to your mono-texture woes. This recipe might be a bit more involved than your standard boil-in-bag meal, but the final result is definitely worth the effort. Plus all the ingredients are lightweight, calorie dense, shelf-stable, and readily available.
Dehydrated hash browns can be found at most major grocery stores and require just a little bit of warm water to bring them back to life. Sweet & spicy bacon jerky is a Trader Joe’s classic, but any tender jerky would work in its place. The only somewhat tricky ingredient to locate are the powdered eggs. But they can be found at REI, many Wal-Marts, and – of course – online.
The other ace-in-the-hole ingredient to have on hand is an individual packet of hot sauce. You can pick a few up from your favorite fast food joint, but for those with a more discerning taste, we recommend these backpack-friendly 1/8 oz. bottles of Tabasco sauce. You can also find individual packets of Tapatio, Cholula, and Sriracha available online.
So if you’re getting bored with oatmeal and want to switch up your backcountry morning routine, give this crunchy breakfast burrito a try.
Recipe: Backcountry Breakfast Burritos
15-20 minutes / Makes 2 burritos
1 (3oz) package dried hash browns
1 tablespoon oil
½ cup Ova Easy egg crystals
2 large tortillas
1 oz Bacon jerky
1-2 hot sauce packets
Pre-trip: Store the Ova Easy egg crystals in a ziplock bag. Pack along all the ingredients in your bear barrell.
At Camp: Rehydrate the hash browns according to package directions. Add ¾ cup (6 oz.) water to the bag of egg crystals, seal, and mix well.
Heat the oil in a skillet over medium heat. Once the oil is hot, add the rehydrated hash browns and fry until golden, 5-8 minutes. Reduce the heat to low and move the hash browns to one side of the skillet. Add the egg and scramble, stirring frequently, until cooked through, about 5 minutes.
Assemble the burritos by splitting the hash browns and eggs between two tortillas and topping with bacon jerky and hot sauce. Roll them up and enjoy!
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