Eggs and Gouda, if you plan this with other burritos in your meal
plan you can use similar ingredients and leftovers saving on space
and prep time, while adding variety.
3-4 ounces Gouda (cheese)
½ cup Powder Eggs or Egg Beaters (if used on 2nd day-Pre-freeze
ahead of time at home and store in cooler during drive)
4-6 ounces of salsa
8 tortilla shells
Slice the Gouda, into 6 slices and place in a zip lock, add salsa
to zip lock, and egg beaters or powdered eggs to another zip lock.
Before packing freeze the egg beaters if not using powdered
On the trail or base camp:
Mix powered eggs with water according to instructions. Add eggs to
pan and stir over low heat as they start to cook add the sliced
Gouda and cover to melt cheese. Cooking time will depend on your
pan and amount of eggs so keep a constant watch. Once cooked dish
up onto a tortilla with salsa and eat. Most of the time this takes
me less than 10 minutes to make.
For other backpacking and trail recipes visit the FitClimb
food discussion forum.