FOOD CALCULATOR
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General
Ingredients 12 servings
Egg Powder
12.0
ounce(s)
Dehydrated Peppers
2.0
cup(s)
Cheese, Shredded
12.0
ounce(s)
Lactose-Free Cheese
12.0
ounce(s)
Salt
2.0
teaspoon(s)
Black Pepper
1.0
teaspoon(s)
Olive Oil (For greasing the Dutch Oven)
2.0
tablespoon(s)
Cold Water (For Egg Mixture)
3.0
cup(s)
Dietary Restrictions
Eggs
Dairy
Recipe Instructions
Rehydrate dehydrated vegetables according to package directions. Drain well.
Prepare egg powder with cold water according to package directions and whisk until smooth. Stir in salt, pepper, vegetables, cheese, and bacon bits or sausage if using.
Grease a Dutch oven generously with oil or butter.
Pour egg mixture into the Dutch oven. Cover and bake with coals on top and bottom for 25–35 minutes, until the center is set and the eggs are cooked through.
Slice into wedges and serve hot.
A hearty camp breakfast that packs easily and provides plenty of protein for an active day outdoors.
