Backpacking - Egg & Ham Omelet

On my recent backpacking trip to Wall Lake I decided to have an omelet for breakfast. I don't mind powdered eggs. They taste the best when fully cooked, so make sure there are no pockets of liquid eggs. They should have the consistency of an omelet at home-- firm, but not mushy. Make sure you take ketchup and salsa because it will make them tastier. Click the link in the ingredients below for instructions on making your own salsa packets.

Recipe:
1 or 2 liter pot
Backpacking stove
Boil in bag
10 minutes
1 Servings

Ingredients

• 6 tablespoons powdered eggs
• 6 tablespoons water
• Dehydrated ham
• 2 salsa packets
• 2 ketchup packets
• Salt & pepper, to taste

At home:
Place the eggs in a quart sized plastic freezer bag with a zip top. Dehydrate the ham by cutting lean deli ham into 1 inch squares and placing on a dehydrator tray. They are finished when they break when bent. Add the ham to the egg mix along with salt and pepper. Prepare the salsa packets using instructions from the link above. Pack all ingredients in a labeled gallon sized bag.

At camp:
Mix water with egg and ham and smoosh the bag until well blended. Boil 2-4 cups water and add the sealed bag to the water. Boil until the eggs are firm and no parts are mushy. Serve eggs with salsa and ketchup and enjoy.

3 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!