The Back Country Chef-Veggie Breakfast Bagels

Veggie Breakfast Bagels

This is a perfect quick breakfast out on the trail for those who love a hot breakfast that doesn’t require too much work.  Prep work isn’t messy, and completely customizable to your tastes.  Also, bagels are great to bring backpacking because they are pretty durable in a pack.  I wouldn’t stick them in the bottom of your pack necessarily, but they are sturdy enough to hold up to a little bit of abuse.

Serves: 1

Ingredients:
1 bagel, split
¼ C julienned bell peppers (cut into strips)
¼ C sliced onion (white, yellow, red—whichever you like most)
Cream cheese (feel free to get creative on flavors here)
1 egg, hardboiled
To taste: hot sauce, salt, pepper

Tools:
Cleaned stick
Square of aluminum foil
Firemaking materials
Vegetable knife to cut vegetables and egg

Technique:

  1. Cut up the peppers and onions.
  2. Season to taste with salt and pepper.
  3. Place vegetables in aluminum foil, fold over all ends to create a well-closed pouch.
  4. (Gently) toss aluminum packet into fire to cook vegetables for 6-10 minutes, or until vegetables are cooked thoroughly, onions are translucent, and peppers are soft.
  5. Carefully remove aluminum packet from fire (aluminum has a high heat conductivity, so it is actually pretty safe to touch almost nearly immediately after leaving hot surroundings because of very rapid heat loss, but still be careful).
  6. Leave vegetables in aluminum packet to keep warm while you stick bagel halves on cleaned stick and toast them over the fire.
  7. When desired toasted-ness is achieved, spread cream cheese over toasty bagels generously.
  8. Slice hard boiled egg and top cream cheese bagel.
  9. Open packet of cooked onions and peppers and generously top bagel and egg.
  10. Season to taste with hot sauce (not optional).

 Weekly backcountry cooking tip:  Nearly 100% of the prep work for this recipe, as in many backcountry recipes, is do-able beforehand to make the whole process easier, cleaner, and safer.  A lot of chop-work is much easier to do in your own kitchen, and you can store cut up vegetables together in a bag or small Tupperware to make it faster to get you some breakfast in the morning.  A little bit of planning, in the case of cooking, can go a long long way.

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