A hearty breakfast that packs in vegetables, protein, and carbs to energize your day. These frittatas are loaded with shredded hashbrowns, smoky bacon bits, and just enough zucchini to feel like you’re doing something good for your body. Lightweight, trail-tested, and surprisingly easy to throw together before that first big trek of the day.

Quick Stats

  • Prep Time: 20 minutes
  • Trail Time: 20 minutes
  • Fuel Use: Medium (boil and skillet cook)
  • Shelf Life: 6 months
  • Water Requirements: 1.5 cups

Ingredients (2 servings)

  • ½ container (~60g) Golden Grill Dehydrated Hashbrowns
  • 20g dehydrated zucchini
  • 1 tsp dehydrated white onion
  • 40g shelf-stable bacon bits
  • 40g dehydrated egg powder

Instructions for At Home

  1. Dehydrate the Ingredients: Dehydrate shredded zucchini and white onion. Use store bought, shelf stable bacon bits and dehydrated hashbrowns.

  2. Packaging: In a large mylar bag (or reusable vacuum-seal bag), combine the dehydrated hashbrowns, zucchini, and onion. In a separate ziplock bag, combine the bacon bits and egg powder. Place the small ziplock back inside the mylar bag, press out any excess air, and heat seal.

Instructions for Preparation on the Trail

  1. Remove the small bag with egg mixture from the mylar bag.
  2. To the large bag (hashbrowns and veggies), add 1.5 cups of boiling water, stir, seal, and let sit for 12 minutes.
  3. Once rehydrated, drain any excess water into a bowl, and reserve ¼ cup of hashbrown water for the egg mixture.
  4. In your cookpot, combine the bacon and egg powder with the reserved ¼ cup water. Stir well and let soak for 5 minutes.
  5. Add the rehydrated hashbrown mixture into the eggs. Stir to combine.
  6. Cook over medium heat, stirring or flipping as needed until eggs are fully cooked and the hashbrowns are crisped to your liking. Enjoy it scrambled or pressed into a frittata-style patty.

Substitution Tips

  • Vegetarian? Skip the bacon bits and add a pinch of smoked paprika or chipotle powder for depth.
  • Add-ons: A pinch of shredded cheddar (vacuum-sealed) or a few sun-dried tomatoes add a savory punch.

Why We Love It

This one wins every time we want a real sit-down kind of breakfast: no sugar crash, no instant oatmeal fatigue. It’s filling without being too heavy, and the egg holds up well rehydrated when you treat it right. Plus, there’s something incredibly satisfying about a warm, eggy dish first thing on trail - it just feels civilized.