Camper's Turkey Scramble with Backpacker's Lightweight Option

No eggs? No problem. My go-to daily breakfast doesn't require them! Dealing with a food sensitivity list that seems to go on forever, I have to find creative ways to cook the food that I CAN eat . Eggs are on my list of shame, so ground turkey is a perfect substitute giving me the protein I need. I have recently stumbled onto the Diestel Family Ranch brand of ground turkey at Whole Foods, and there is no going back for me. I think we all know the comparative that sounds like Henny No. Just say NO and make the trip to a quality butcher or WF to get the better option, you won't believe the difference it makes.

For other great recipes to break up the days on trail, check out our Bananas Foster Overnight Oats and our PB&J Overnight Oats.

1/2 tbsp olive or avocado oil
1/2 green pepper, diced
1/4 red onion, diced
1/2 lb quality butcher ground turkey (Diestel is my choice from Whole Foods)
1/2 tsp fennel seeds, toasted 
Hot sauce, I use Valentina 
Shaved quality parmesan
Salt/pepper to taste

In a saute pan or cast iron, dry toast your fennel seeds for a few minutes and set them aside. These will add that breakfast flavor we're accustomed to being the main seasoning in breakfast sausage. 
Next, heat the oil and saute the pepper and onion until they're slightly soft and transparent. Add in the turkey cook through. Toss in the seeds and let it all cook another minute or so. 
Serve hot with hot sauce and parmesan on top.

To dehydrate for backpacking, make ahead and spread onto the plastic trays. Set it to 165 and let it go until all the moisture is gone. This varies, but usually 5-6 hours does it for me. Rehydrate and heat appropriately at camp.

Serves 1-2