Dehydrated Recipes

Ham and Cheese Omelet Bites | Commercial Dehydrators

Nothing beats a backcountry breakfast. Preparing the perfect meal for a hike is important, but packing these Ham and Cheese Omelet Bites for the trail may be more important. These ham and cheese bites are an awesome breakfast when you are out on the trail or from the comfort of your campground. Super versatile and so tasty, they are sure to get people fed in style and fill them up to take on their next adventure.

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Machine recommendation
Recommended machine
Servings Icon
Serves
Prep time icon
Prep time
1 hour
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 lb. eggs (8-9 eggs)
  • 1 lb. potatoes
  • 8 oz. diced ham or Canadian bacon, precooked
  • 4 oz. diced green bell peppers
  • 1 Tbsp. mustard
  • 1 Tbsp. chives, dried
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 oz. cheese (your preference) cut into small cubes. *Note: the softer the cheese the longer it will take to dehydrate as it will have a larger moisture content*
Ingredients
macros
  • 1 lb. eggs (8-9 eggs)
  • 1 lb. potatoes
  • 8 oz. diced ham or Canadian bacon, precooked
  • 4 oz. diced green bell peppers
  • 1 Tbsp. mustard
  • 1 Tbsp. chives, dried
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 oz. cheese (your preference) cut into small cubes. *Note: the softer the cheese the longer it will take to dehydrate as it will have a larger moisture content*
Instructions
  1. Steam your whole, unpeeled potatoes for 15 minutes. Once steamed, submerge potatoes in cold ice water.
  2. Once the potatoes are cooled, peel and grate them coarsely. We are wanting to have about 12 oz. (340 g) of shredded potatoes.
  3. Using a kitchen mallet, mash the ham until the meat is nicely shredded.
  4. Preheat oven to 350°F (177°C)
  5. In a bowl whisk your eggs and fold in all of your ingredients except the cheese.
  6. Line a 12"x9" (30x23 cm) baking dish with baking paper and pour in the mixture. Making sure that all the corners have an even amount of mixture.
  7. Place the mixture into the oven and bake on the center rack for 30 minutes. Turn off the oven and let the omelet sit in the oven for a further 10 minutes.
  8. Take the omelet out of the oven and let it cool on a wire rack.
  9. When the omelet is fully cooled carefully peel away the baking paper and place on a cutting board.
  10. Cut the omelet into 1/2 inch (12 mm) cubes by cutting 1/2 inch columns and 1/2 inch rows (12x12 cm).
  11. Evenly place your omelet bites onto a mesh dehydrator tray making sure you leave a little space in between the cubes for even airflow.
  12. On a lined tray place your cubed cheese and transfer into the dehydrator
  13. Dehydrate both the cheese and the omelet bites at 145°F (63°C) for 6-8 hours. Check the cheese every few hours and pat with a paper towel to dry up any excess oil that is released during the drying process.
  14. When dry the bites and cheese will be nice and crunchy. Check a couple of the omelet bites by cutting them in half to make sure the inside is fully dry. 
  15. Take the cheese and using a coffee grinder or blender, grind the cheese into a fine powder.
  16. Let cool completely then store the cheese and the omelet bites in Mylar bags with oxygen absorbers.
TO PREPARE

Regular Serving: Rehydrate 3/4 cup of Omelet Bites with 1/2 cup of water.

Large Serving: Rehydrate 1 cup Omelet Bites with 3/4 cup water.

  1. Pot Cooking: Soak Omelet Bites in a pot for 5 minutes, then boil for 1 minute. Transfer contents to an insulating cozy for 15 minutes. Then enjoy!
  2. Thermos Cooking: Put Omelet Bites into thermos and add boiled water. Wait 20-60 minutes. Then enjoy!

Add in the cheese at the end to make sure that cleanup will be easier.

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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
1 hour
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 lb. eggs (8-9 eggs)
  • 1 lb. potatoes
  • 8 oz. diced ham or Canadian bacon, precooked
  • 4 oz. diced green bell peppers
  • 1 Tbsp. mustard
  • 1 Tbsp. chives, dried
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 oz. cheese (your preference) cut into small cubes. *Note: the softer the cheese the longer it will take to dehydrate as it will have a larger moisture content*
Ingredients
macros
  • 1 lb. eggs (8-9 eggs)
  • 1 lb. potatoes
  • 8 oz. diced ham or Canadian bacon, precooked
  • 4 oz. diced green bell peppers
  • 1 Tbsp. mustard
  • 1 Tbsp. chives, dried
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 oz. cheese (your preference) cut into small cubes. *Note: the softer the cheese the longer it will take to dehydrate as it will have a larger moisture content*
Instructions
  1. Steam your whole, unpeeled potatoes for 15 minutes. Once steamed, submerge potatoes in cold ice water.
  2. Once the potatoes are cooled, peel and grate them coarsely. We are wanting to have about 12 oz. (340 g) of shredded potatoes.
  3. Using a kitchen mallet, mash the ham until the meat is nicely shredded.
  4. Preheat oven to 350°F (177°C)
  5. In a bowl whisk your eggs and fold in all of your ingredients except the cheese.
  6. Line a 12"x9" (30x23 cm) baking dish with baking paper and pour in the mixture. Making sure that all the corners have an even amount of mixture.
  7. Place the mixture into the oven and bake on the center rack for 30 minutes. Turn off the oven and let the omelet sit in the oven for a further 10 minutes.
  8. Take the omelet out of the oven and let it cool on a wire rack.
  9. When the omelet is fully cooled carefully peel away the baking paper and place on a cutting board.
  10. Cut the omelet into 1/2 inch (12 mm) cubes by cutting 1/2 inch columns and 1/2 inch rows (12x12 cm).
  11. Evenly place your omelet bites onto a mesh dehydrator tray making sure you leave a little space in between the cubes for even airflow.
  12. On a lined tray place your cubed cheese and transfer into the dehydrator
  13. Dehydrate both the cheese and the omelet bites at 145°F (63°C) for 6-8 hours. Check the cheese every few hours and pat with a paper towel to dry up any excess oil that is released during the drying process.
  14. When dry the bites and cheese will be nice and crunchy. Check a couple of the omelet bites by cutting them in half to make sure the inside is fully dry. 
  15. Take the cheese and using a coffee grinder or blender, grind the cheese into a fine powder.
  16. Let cool completely then store the cheese and the omelet bites in Mylar bags with oxygen absorbers.
TO PREPARE

Regular Serving: Rehydrate 3/4 cup of Omelet Bites with 1/2 cup of water.

Large Serving: Rehydrate 1 cup Omelet Bites with 3/4 cup water.

  1. Pot Cooking: Soak Omelet Bites in a pot for 5 minutes, then boil for 1 minute. Transfer contents to an insulating cozy for 15 minutes. Then enjoy!
  2. Thermos Cooking: Put Omelet Bites into thermos and add boiled water. Wait 20-60 minutes. Then enjoy!

Add in the cheese at the end to make sure that cleanup will be easier.

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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/