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I don’t know about you, but I’ve had my fair share of cinnamon oatmeal packets. They do the job, but they lack the texture and exciting flavor to help me get going on my trek. And yes, you can eat eggs benedict on the side of a mountain. This recipe is fast, easy, and delivers the elevated flavor of a brunch classic at a ridge, alpine lake, or anywhere. Pair it with a dirtbag mimosa and you’ll be the talk of the campground. This recipe takes:
nine ingredients;
20 minutes to make;
a pack weight of 2.2 pounds (1 kg).
Click to print this recipe.
MONTyBOCA serves the camping, hiking, fishing, hunting, and other outdoor communities looking to elevate their meals. The company is headquartered in Seattle, Washington, but all recipes are trail-tested all over the world. Follow along on Instagram @montyboca and on YouTube at Chef Corso.
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