Sweet Potato Breakfast Casserole

 2 backpackers  5 min prep, 15 min cooking  122g / serving

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


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


  • 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!
comments powered by Disqus