Eggscellent Veggie Scramble

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. Made with cage-free eggs and freeze-dried veggies.

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.

Add: Boiling Water  |  Ready In: 10 Mins  |  Calories Per Ounce: 125  |  Calories Per 100g: 441  |  Dietary: Vegetarian, No Gluten

Nutrition Per 2 oz Serving (3/4 cup of dry mix)

• Calories: 250 kcal (1046 kJ)
• Fat: 12g
• Carbs: 21g
• Protein: 17g
• Chol: 415
• Sodium: 540mg

Ingredients

Cage-Free Egg, Bell Pepper*, Potato* Tomato*, Broccoli, Spinach*, Parsley*, Chive, Sea Salt, Black Pepper.* (*Organic)
Allergens: EGG

Preparation Per Serving

Add 1 cup and 2 TB of water for every 3/4 cup of dry egg mix. Mix eggs with water and stir well. Cook for 1-2 minutes in a pan on medium heat or microwave 30 seconds. Stir while cooking to recreate the texture of a scrambled egg. For creamy eggs, reconstitute with hot water in a covered dish for 10 minutes. Best results if cooked in a skillet or pan. 

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For a breakfast scramble made without eggs or cheese, see Sunrise Tofu Scramble.