Spinach, Mushroom & Goat Cheese Brekkie Bowl

Toast it up and mix it up all together for an elevated camp breakfast!

Spinach, Mushroom & Goat Cheese Brekkie Bowl

Tested by 

SnipDawg

Yields 2
Servings
Ingredients
Minutes

~8.5 oz /
~240 g

Weight per serving
Gluten Free, Low Water

Ingredients

  • Olive Oil - 2 TB / 25 g
  • Mushrooms - 8
  • Sourdough Bread - 1-2 slices/rolls
  • Garlic or Garlic Pwdr - 1 clove / 1/2 tsp / 3 g
  • Spinach, fresh - 8 oz / 225 g
  • Eggs/Pwdr Eggs - 4 / 6 TB/ 50 g
  • Water - 8 TB / 120 ml 
  • Goat Cheese - 2 oz / 60 g
  • Salt - to taste

Steps

1. Hydrate eggs w/ water, if using powdered
2. Slice mushrooms. Rip bread into pieces
3. TURN ON BURNER: MED HEAT
4. Add oil, mushrooms, bread, garlic. Stir
5. Cook 1-2 min
6. Add spinach, salt. Stir. Cook 1 min until wilted
7. Add eggs. Stir. Cook until done
8. Add goat cheese.

EAT & PACK IT OUT

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