Colorado Sunrise Scramble

Ingredients 8 servings

eggs 16.0 whole

Liquid Egg Substitute (carton) 16.0 whole

Precooked Bacon, Prefrozen 8.0 ounce(s)

Shredded cheddar cheese 2.0 cup(s)

Dairy-Free Shredded Cheese 2.0 cup(s)

Bell Peppers 1.0 whole

Yellow Onions 1.0 whole

Diced Green Chilies (4 oz) 1.0 can(s)

Olive oil 2.0 tablespoon(s)

Salt 1.0 teaspoon(s)

Black Pepper 0.5 teaspoon(s)

Flour Tortillas (8-inch) 8.0 whole

Corn Tortillas 8.0 whole

Salsa 1.0 jar(s)

Dietary Restrictions

Eggs Wheat / Gluten Dairy

Recipe Instructions

PRE-TRIP PREP: Cook and crumble bacon before departure; freeze in zip-lock bags. Dice bell pepper and onion; store in sealed containers in cooler.

ON THE RIVER: Heat olive oil in a large skillet over camp stove medium heat. Sauté onion and bell pepper 3–4 minutes until soft. Add green chilies. Crack eggs directly into pan (or add liquid egg), scramble and cook through, about 5 minutes. Add crumbled bacon and cheese; stir until cheese melts. Season with salt and pepper. Warm tortillas on a dry skillet or directly over flame. Serve eggs in or alongside tortillas with salsa.