This eclectic mix of hash browns, eggs, sausage, and peppers is definitely reminiscent of getting the works plate off your local diner’s griddle. 4.7 ounce net weight.Ī breakfast meal from their “wraps” line, Mountain House Breakfast Skillet works equally well for breakfast or dinner in my experience, and at a solid 800 calories per package is high in the calorie department for ready to eat meals. Like all Mountain House meals, this one is now officially rated to stay fresh for 30 years – no more expired meals hidden in the dark corners of your gear stash, and 30 years is even enough time to fall in love with a meal, get burned out on it, and then repeat the process a couple more times. Combined with crumbled sausage and gravy with an ample amount of pepper seasoning, when this one occupies some space in my food bag I’m always looking forward to it during the hiking day. Buttermilk biscuits were something I used to think were only to be had from a refrigerated can (yes I have taken those backpacking), or from a favorite local diner, but Mountain House has done a great job of bringing these to the freeze-dried backpacking meal world. 4.9 ounce net weight.Ī meal I originally bought for breakfasts, Mountain House Biscuits and Gravy now also works its way into my dinner menus. This top ten list of backpacking meals all meet the above criteria and considerations and all are coincidentally from two popular brands, Backpacker’s Pantry of Boulder Colorado, and Mountain House, a division of Oregon Freeze Dry. For example, while a simple mac and cheese or ramen meal from many popular brands that make freeze-dried meals may taste great, it’s pretty easy to make this on your own from the grocery store either in the pot or freezer bag style, and thus meals of this variety are ones I usually just make on my own. On the flipside, I’ve found vegetarian meals are the easiest to replicate through freezer bag cooking or one pot meals in the backcountry. This would go for something like eggs as well – in my experience taste is definitely not a high point of powdered eggs. Things like chicken and beef that go well in meals are tough to carry in the backcountry and I’ve found for dinner applications, meat of the freeze dried variety works best on multi-day backpacking trips for the light weight, taste, quick rehydration, and texture. and for the most part have a pretty standard and eclectic food bag. While I’m by no means a carnivore on the trail, a vegetarian I also am not – and although I’ll eat a meal that is specifically aimed at other dietary considerations, I don’t abide by gluten-free, vegan, paleo, standards etc. Meals to make this list and review are weighted on a few factors that are important to my approach and palate, including ease of preparation, great taste, calories, lack of artificial colors and flavors, and the inclusion of meat, or another protein that’s tough to carry while backpacking like eggs. These are the meals I keep stocked in the gear room, and that find a place inside the Ursack or food bag on backpacking trip after trip. As such, here’s a review of the 10 best add water and eat freeze-dried / dehydrated backpacking meals that I’ve eaten over the years that do hit the spot, taste great, and are easy to prepare. While I like to create backpacking meals from scratch at times and when I can, if you’re like me, after a long day on the trail I simply often find myself wanting a sufficient amount of calories that taste great, and I want that meal as quickly and as easily as possible with minimal cleanup afterwards.įreeze-dried and dehydrated, ready-made backpacking meals usually fit the above criteria – but if you’ve tried your share of these types of meals, you’ve surely had your share of experiences that don’t exactly hit the spot in the taste department, and not much is worse than having to force down such a meal when it's all you have in the wilderness. Let’s be honest not every backpacking trip provides the time for us to prepare a nightly gourmet meal, and not all of us are ready to embrace, or perhaps we have yet to have a discussion with, our inner hidden chef.
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