Backpacker's French Toasts

 3 hungry backpackers  5 min prep, 15 min cooking  187 g / serving

Perfect for these laid-back mornings when watching the sunrise while sipping your coffee and enjoying a delicious breakfast is more important than hitting the trail early! Feel free to add your personal twist by changing the toppings: walnuts + honey or cranberries + white chocolate + macademia nuts. Just make sure to include nuts or seeds to bump the energy (calorie) content of your meal.


Note: This recipe contains affiliate links. You can read my disclosure here.

  • 9 English muffin halves (4.5 English muffin)
  • ½ cup (125 ml) dehydrated whole eggs
  • ½ cup (125 ml) skim milk powder
  • 2 tbsp (30 ml) brown sugar
  • 2 tbsp (30 ml) canola oil
  • 4 tbsp (60 ml) real maple syrup
  • ½ cup (125 ml) chopped roasted pecans


  • Stove + fuel
  • lightweight non-stick pan
  • Wooden spoon or spatula
  • Bowls to eat (you could always eat directly in the pan, no judgement here!)
  • Sporks or forks!

Before trip

  1. Mix in plastic bag #1: dehydrated eggs, skim milk powder and brown sugar.
  2. Pack maple syrup in a leak-proof container.

At camp

  1. Add 1 cup of cold water in the egg mix and shake well the plastic bag.
  2. Soak every English muffins in the egg mix.
  3. Put some oil in the pan.
  4. Cook the french toast on both sides in the pan at low temperature.
  5. Add maple syrup and pecans to taste.
  6. Enjoy!
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