Go to: Just Camping Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Scrambled Eggs with Spinach and Mushrooms

4 oz. powdered eggs
1 oz. dried mushrooms
1 oz. freeze-dried spinach
1 tsp. salt
1 cup water
Butter or margarine

At home:

Combine eggs, mushrooms, and spinach in a secure plastic bag.

In camp:

Melt butter in a flat pan. Whisk eggs into water; stir until thoroughly mixed. Pour mixture into pan with butter and cook, stirring frequently, until eggs are set. Serves 4 if part of a full breakfast; 2 as a stand-alone

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.