Description
We've had an egg-austing amount of requests for an egg vegetable scramble without cheese. Well, it's here, and I can't egg-spress how much this scramble will have you up at the crack of dawn, ready to egg-splore the trail. This egg-cellent mix includes cage-free eggs and freeze-dried vegetables, including chopped broccoli, diced potato, spinach, and bell pepper. You can serve it plain or roll it in a tortilla to create a tasty breakfast burrito. If you want to add some heat, try it with a packet of hot sauce. One 10-oz bulk pouch makes 5 servings of prepared egg scramble, about 7.5 cups. No Gluten.
Bulk Egg and Vegetable Scramble Mix (Makes 7+ cups)
Prepared Size: about 1.5 cups | Requires: Boiling Water (Cook) | Ready In: 10 Mins
Net Wt.: 10 oz (284g) | Packaged Wt.: 10.4 oz (295g)
Calories/Ounce: 125 | Calories/100g: 441
Nutrition Per 2 oz. (3/4 cup mix): Calories: 250 kcal (1046 kJ) Fat: 12g Carbs: 21g Protein: 17g Chol: 415 Sodium: 540mg
Preparation: Open pouch & remove oxygen absorber. Bring 3/4 cups of water to boil for every 3/4 cup of dry egg mix. Add contents of package, cover, and cook 5 minutes, or until water is absorbed. Best results if cooked in a skillet or pan.
Ingredients: Cage-Free Egg, Bell Pepper*, Potato* Tomato*, Broccoli, Spinach*, Parsley*, Chive, Sea Salt, Black Pepper.* (*Organic)
Allergens: EGG
Dietary: OVO-Vegetarian | No Gluten
Storage Life: 24 - 36 Months
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For a breakfast scramble made without eggs or cheese, see Sunrise Tofu Scramble.