Egg Scramble

The peppers in this egg dish really help it shine!

  • 1 ½ cups Dehydrated Potato Dices
  • ½ cup Dehydrated Red and Green Bell Peppers
  • ⅛ cup Dehydrated Onion
  • 1 cup Whole Egg Powder
  • 1 ½ cups Water
  • ⅔ cup Yogurt
  • ½ cup Milk
  • 1 teaspoon Onion Powder
  • ½ teaspoon Granulated Garlic
  • ¼ teaspoon Ground Pepper
  • 2 cups Freeze Dried Cheddar Cheese
Place cheese in a small bowl and cover with water to hydrate completely. Drain off excess water.

Place potatoes, peppers and onion in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.

Meanwhile, in a blender, combine the egg powder and water. Pulse until smooth. Add sour cream, milk, onion powder, granulated garlic, and pepper. Cover and process until smooth.

Place veggies in a hot skillet sprayed with non-stick cooking spray. Pour egg mixture over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with cheese. Cover and heat until cheese begins to melt.

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