Trail Breakfast Burritos

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

At home:
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 eggs.

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.


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