Backcountry Breakfast Recipe: The Eggadilla

Every day should start with a wholesome breakfast, especially when you’re in the outdoors. A dirtbag’s favorite inspired by professional climber Cedar Wright, eggadillas are quick, delicious, and nutritious, and they’re a breeze to clean up.

Eggadillas can be crafted in just about any kind of cookware, over almost any stove, and cooking them entails very little fuel. This recipe is so simple, delicious, and frugal that it will become your go-to breakfast for every adventure!

Ingredients

• 1 egg
• 1 or 2 tortillas
• ¼ cup shredded (or 1 slice) cheese of your choice
• Olive or canola oil
• (Optional): Onions, bell peppers, and salsa

Directions

Cooking:

1. Oil your pan generously. If you have onions and bell peppers, throw them in the oiled pan to sautée them.
2. Once your veggies are sautéed, crack an egg over them. Cook your egg scrambled or over easy—whichever way you prefer!
3. Cook the egg for two minutes and flip, or cover your pan and cook the egg for four minutes.
4. After the egg is cooked, transfer it to a plate, and grab a tortilla, sprinkling on your cheese of choice. The cheese will melt in 30 seconds to one minute.
5. Add your egg on top of the cheese.
6. Next, fold the tortilla and cook for another minute or two.

And, presto! Your eggadilla is ready to be enjoyed. If your eggadilla is over-stuffed, however, consider adding more cheese on top, pressing a second tortilla on top for a minute, and then flipping it.