How large are the pots that you will take along?

If you have a pretty wide pot-
In addition to cooking in bags, you could steam individual portions in disposable aluminum muffin liners. Make a faux baker a la Sarbar, or just cut and bend an old disposable pie plate to fit inside a pot. With a layer of water (maybe 1/2 inch or so) under a slotted or perforated metal shelf (disposable pie pan, etc.), set muffin liners with eggs (whole, de-shelled, or scrambled) or thick muffin batter carefully on this improvised rack. Cover the pot and simmer the water to steam the food until it reaches the desired doneness. You will have to experiment to see how long all of this takes. Steamed foods do not lose as much water as dry-baked goods, so you can make the batter with less water than you would traditionally.

I seem to remember experimenting with cooking "omlettes" in disposable baby bottle liners. These might work for individual servings and cook faster than a large batch or steaming. I haven't tried this for years, so details are sketchy.

Good Luck!

CM