Backpacking Breakfast Recipes

• 1 3/4 cup mashed potatoes, instant
• 1/2 cup freeze-dried eggs, with bacon (optional)
• 1 1/2 cup water
• 1 Tbsp dry milk
• Cheddar cheese (optional)

At home: Combine all dry ingredients in a zip lock freezer bag.

In camp: Heat water in pot (the hotter the better). Add to freezer bag and stir. Let sit for 5 minutes.
Makes 1 serving

• 1 single serving packet Spam (3 oz)
• 1 sun dried tomato, cut up (as small as you can get it)
• 2 fresh eggs
• 1-2 Tbsp Parmesan or Romano Cheese
• 1-2 Tbsp vegetable oil, or 1 packet

Note: Eggs can go bad quickly, so only use eggs on the beginning of your trip.

At home: Put the eggs in a camping/hiking egg carrier. Put the sun dried tomato and cheese in a zip lock bag. Carry the oil in a spill-proof container.

In camp: Add oil to a pan. Dice the Spam into 1/4 inch dice. Fry for a couple of minutes, until the spam begins to brown, then add the eggs and sun dried tomatoes. Scramble and cook until eggs are done. Serve topped with Parmesan cheese.
Makes 1 serving

• 1 packet instant oatmeal
• 2 Tbsp dried cherries
• 1 Tbsp slivered almonds
• 1 Tbsp powdered milk
• 1 tsp brown sugar

At home: Combine everything in a freezer ziplock bag.

In camp: Add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal).
Makes 1 serving

• 2 cups Quaker Oatmeal Squares cereal
• 1/2 cup Grapenut cereal
• 1 cup dried cherries
• 1/2 cup dried cranberries
• 1/2 cup dried blueberries
• 1 cup raw almonds
• 1 cup hazelnuts
• 1/2 cup macadamia nuts
• 1/2 cup dehydrated banana slices
• 3 Tbsp milk powder of your choice

At home: Combine all ingredients into a quart size freezer ziplock bag.

In camp: Combine the 3 Tbsp of your choice of milk powder, e.g. soy, rice, plain, vanilla, and 1 cup cold water into a separate bag. Mix. Pour into other bag with your cereal mix.
Makes 1 serving

• 1 single serving package plain cream of wheat
• 2 Tbsp freeze dried strawberries
• 1/2 tsp ground cinnamon
• 1 tsp sugar
• 1 Tbsp powdered milk
• 1 Tbsp slivered almonds

At home: Put everything in a freezer ziplock bag.

In camp: Add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.
Makes 1 serving

• 1 cup Strawberry Frosted Mini-Wheats
• 1/2 cup dried strawberries
• 1/4 cup yogurt covered raisins
• 1/4 cup chocolate chips, milk or dark

At home: Combine all ingredients into ziplock bag.

In camp: Eat as breakfast or a snack.
Makes 1 serving

• 2 1/2 cups oatmeal
• 2 Tbsp brown sugar
• 1/2 cup dried bananas, powdered
• 3/4 cup chocolate chips

At home: Mix ingredients into ziplock bag.

In camp: Boil 4 cups of water into separate pan. Stir in contents of ziplock bag and reboil. Remove from stove and set aside until cool.
Makes 1 serving

• 1/4 cup instant rice
• 1 Tbsp dried cranberries
• 1/2 tsp ground cinnamon
• 1 packet True Orange
• 1 Tbsp powdered milk
• 1 tsp brown sugar

At home: Combine everything except the honey into a ziplock bag. Carry honey separately.

In camp: Pour mix into pan and add enough boiling water to cover mix. Let stand until rice is tender. Top with honey.
Makes 1 serving

• 1/3 cup instant oatmeal
• 1 tsp unsweetened cocoa powder
• 2 Tbsp powdered milk
• 2 tsp brown sugar
• 1/4 cup freeze-dried bananas
• Chocolate cookies, crumbled (optional)

At home: Combine everything except the cookies into a ziplock bag. If you are bringing the cookies, package them separately.

In camp: Bring 1 cup of water to a boil, add the oatmeal mix and stir. Simmer until the oatmeal is cooked through. Serve topped with the cookies.
Makes 1 serving

Note: Don't try this with regular dried bananas, they are too hard. Look for the freeze-dried ones or in the cereal aisle as 'cereal toppers.' You can also try the same thing with freeze dried strawberries or raspberries.

• 1 cup Biscuit mix
• 1 Tbsp dry milk
• 1 Tbsp sugar
• 2/3 cup water
• 1 Tbsp squeeze margarine

At home: Add mix, milk, and sugar into a quart size ziplock bag. Seal and shake well.

In camp: Add water and margarine to bag, seal and squish bag with hands to mix and remove air and lumps. Cut hole in the corner of the bag and squeeze onto a hot pan. Cook until bubbles form, flip, and cook till they are golden brown!
Makes approx. 6 pancakes

Note: Instead of squeeze margarine, you may substitute vegetable oil. If you do, keep 1 Tbsp of oil in a separate container and pour onto pan before cooking pancakes.

• 2 eggs
• Your choice or ingredients
  Ideas: cheese, ham, sausage, dried peppers, onion flakes, herbs, pepper and salt

Note: Eggs can go bad quickly, so only use eggs on the beginning of your trip.

At home: Crack eggs into quart size freezer ziplock bag. Add all other ingredients. Mix well and seal.

In camp: Bring half a pot of water to boil. When it boils turn it down to a simmer. Set the sealed bag inside the pot and let it simmer in the water, flipping over carefully every once in awhile. You will want to take the bag out of the water periodically and carefully squish the contents so that uncooked egg inside gets to the outside. After a few minutes the eggs should be cooked and you are ready to eat!
Makes 1 serving