Breakfast Casserole

Breakfast Casserole

by Todd Leonard CEC

 

Servings: 12
Total Time: 45 min

Prep Time: 15 min

Cook Time: 30 min

Ingredients:

1 c. THRIVE Potato Chunks + 2 c. boiling water
1 1/2 c. THRIVE Sausage Crumbles – Freeze Dried
1/3 c. THRIVE Chopped Onions – Freeze Dried
1/3 c. THRIVE Green Chili Peppers – Freeze Dried
1/3 c. THRIVE Green Bell Peppers – Freeze Dried
1/3 c. THRIVE Red Bell Peppers – Freeze Dried
1/3 c. THRIVE Green Onions – Freeze Dried
1 1/2 tsp. THRIVE Chefs Choice
1/4 tsp. THRIVE Peppercorn
1 1/2 c. water
2 c. THRIVE Scrambled Egg Mix
2 1/2 c. water
1 1/2 c. THRIVE Shredded Cheddar Cheese – Freeze Dried (reconstituted)

Directions:

  1. Add boiling water to potato chunks and set aside. Allow to rehydrate for 5–10 minutes. Drain once reconstituted.
  2. Combine the sausage, all veggies, and seasoning blends with the 1 1/2 c. water. Stir well and set aside.
  3. Mix the 2 1/2 c. water into scrambled egg mix until completely smooth.
  4. Combine eggs, potatoes, and veggie mixture (do not drain) and mix well.
  5. Pour into a greased 9×13 pan and sprinkle cheese on top. Cover with foil for light and fluffy eggs, or cook uncovered for brown and crispy texture.
  6. Bake at 350F for about 30 minutes, or until egg is set.