Salsa Sunrise Scramble
Salsa Sunrise Scramble
Shelf Life: 25 years
Allergens: Eggs
2 pouches - Scrambled Eggs, Freeze Dried
1 pouch - Sausage Crumbles, Freeze Dried
1 pouch - Mushrooms, Freeze Dried
1 pouch - Spinach, Freeze Dried
1 pouch - Mild Salsa, Freeze Dried
Makes 40 meals
Note: Fully cooked scrambled eggs. These eggs are very different from egg powder or egg crystals. They are fully cooked scrambled eggs and only need to be re-hydrated with warm or hot water.
One Salsa Sunrise Scramble consists of:
1/2 cup Freeze Dried Scrambled Eggs - Directions: Add 1/4 cup warm water to 1/2 cup dry Freeze Dried Scrambled Eggs. Let sit 3-5 minutes. Fluff with fork.
1/4 cup Freeze Dried Sausage Crumbles - Directions: Add 1/2 cup boiling water to 1/4 cup Freeze Dried Sausage Crumbles. Let steep for 5-7 minutes (15-20 minutes if using cool water). Drain excess water.
1/4 cup Freeze Dried Mushroom Slices - Directions: Cover with warm water and let soak 5-10 minutes. Drain well. Soak longer if using cold water.
1/4 cup Freeze Dried Spinach - Directions: To rehydrate, cover with water and let soak 5-10 minutes. Drain well.
1/4 cup Freeze Dried Mild Salsa - Directions: Mix 1/4 cup Freeze Dried Mild Salsa with 6 tablespoons water.
Oxygen Absorber Packet: An oxygen absorber packet is added to each pouch to keep food fresh and is not edible. DISCARD immediately after opening.
Storage: Store in a cool, dry place (room temperature or below without freezing).
Reseal immediately after opening for best results.
