Sweet Potato Breakfast Casserole

This recipe combines savory and sweet tastes for a perfect breakfast. With 25g of proteins, it is a satisfying breakfast.

Ingredients

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• 2 tbsp (30 ml) 2 tbsp (30 ml) dried onion flakes
• ½ cup (125 ml) dried sweet potato dices
• 3 tbsp (45 ml) dried bell peppers (I used a mix of green and red peppers)
• ¼ tsp (1 ml) of each: dried rosemary and salt
• ½ tsp (2 ml) paprika
• 3 tbsp (45 ml) dried spinach
• ¾ cup (175 ml) freeze dried cheddar cheese
• ½ cup (125 ml) dehydrated whole eggs
• ¼ tsp (1 ml) salt
• ¾ tsp (3 ml) chili powder

Equipment

• Stove + fuel
• Pot large enough for 8 cups (2 liters)
• Wooden spoon to mix
• Bowl to eat
• Sporks or forks!

Before trip

1. Mix in plastic bag #1: dried onion flakes, dried sweet potatoes, dried bell peppers, rosemary, salt and paprika.
2. Mix in plastic bag #2: freeze dried cheddar cheese and spinach.
3. Mix in plastic bag #3: eggs, salt and chili powder.

At camp

1. Bring to boil about 2¼ cup (560 ml) of water.
2. Pour ¾ cup (175 ml) of boiling water in the bag #2 and let the cheese rehydrate.
3. Pour the content of bag #1 in the remainder of boiling water. Simmer until the sweet potatoes are fully cooked.
4. Mix ½ cup (125 ml) of cold water in bag #3.
5. When the sweet potatoes are cooked, add the content of bag #3 and cook for a few minutes until the eggs are cooked.
6. Add the rehydrated cheese and spinach mix.
7. Mix well and enjoy!