Freezer Bag Cooking · Insulated mug method · Trail Cooking

Breakfast Taters

I was thinking it has been a long time since we did a breakfast recipe so with Fall sneaking in so slowly, why not a hearty fill-you-up recipe? We have had a Breakfast Tater recipe up for years on the website so I did a take on it, doing a similar version but with plain potatoes this time.

Find the new recipe over on TrailCooking.

Everything laid out, ready to go. Using our GSI Soloist, a ReHydrate Spoon and a Groovy Acorns FBC Cozy:


The dry meal weighs in at 3 1/2 ounces:


The quart freezer bag put into the cozy and ready for the water:


Bringing the water to a boil, then let it sit for a minute:


Add the water, stir well and let sit in the cozy for 10 to 15 minutes:


For the eggs we used 1/2 a package of Mountain House scrambled eggs with bacon.


3 thoughts on “Breakfast Taters

  1. I tried the Mountain House scrambled eggs and bacon as a stand-alone breakfast this weekend. I found them to be a less-than-poor substitute for the real thing. Even liberal doses of Frank’s Red Hot did not bring the product up to palatable. Next time, I’ll just stick with your various oatmeal recipes.

  2. I’d agree that the eggs sadly don’t taste like real eggs – something about freeze dried eggs is definitely lacking!

  3. I recently had this for breakfast on day three of a backpacking trip. I made it with powdered eggs and bacon bits instead of the freeze dried eggs. The texture was pretty strange because of the powdered eggs. But it was an incredibly filling breakfast that kept me going for hours.

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