Santa Fe Brunch
Emergency Essentials - December 13, 2011
Are you looking for a fun and great-tasting recipe for your powdered eggs, freeze-dried cheese or some of your freeze-dried vegetables? This one is perfect.
We just made this tasty recipe the other day, and it was a big hit during breakfast and lunch. Give it a try!
Ingredients
1 cup freeze-dried corn
1 cup dehydrated hashbrown
1/2 cup freeze-dried onion
1/2 cup freeze-dried green pepper
1 (15-ounce) can Black Beans
8 large eggs (or use corresponding amount of whole egg powder)
1 1/4 cups dehydrated fat-free milk
1/2 teaspoon salt
1/2 tablespoon ground red pepper (cayenne)
2 tablespoons fresh cilantro (optional)
^Reconstitute before using. Follow directions on #10 can to reconstitute.
Directions
1. Mix potatoes, corn, onion, bell pepper & beans in a baking dish; Sprinkle with cheese & cilantro.
2. Beat remaining items with wire whisk and pour evenly over potato mixture. Cover a minimum of 2 hours, and a maximum of 24 hours.
3. Heat oven to 350° F and bake uncovered 55-60 minutes.
4. Let cool 5 minutes before cutting. Serve with salsa or ketchup.
© Emergency Essentials for LDS Living, 2011.
You may also like:
Leave a Comment
Login to leave a comment.
FEATURED SPONSOR
FEATURED SPONSOR
FEATURED SPONSOR
Home
Advertise
About Us
Contact Us
Privacy Policy
Subscribe
©2013 LDS Living, A Division of Deseret Book Company.