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Pre-Scrambled Eggs
This is a good way to have fresh eggs in the field. When pre-frozen, they can last at least a couple of days, depending on the temperatures you will be hiking in.
Ingredients:
- Eggs
- Milk
- Ground sausage (optional)
- Red pepper, diced (optional)
- Onion, diced (optional)
- Grated cheese (optional)
Directions:
- Crack an appropriate amount of eggs for your group.
- Scramble the eggs and milk in a bowl. Pour into a plastic baggie, then seal the baggie and put that into another plastic baggie. Put in the freezer until your departure.
- Saute the ground sausage, diced pepper and onion. Let cool then place in a plastic baggie (doubled) and freeze.
- Put the grated cheese into a baggie and keep in the fridge until departure.
- When in the field, grease a pan and cook the eggs for about five minutes.
- Add optional sausage, veggies and cheese. Keep cooking until the eggs are done and the cheese is melted.
- Add spices to taste (if desired)
- Eat with bagels, wraps or hashbrowns (I like it with hot sauce).
