Breakfast Vegetable Egg “Muffins”

 

1 C. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

2 C. Water

1 C. freeze dried Shredded Cheddar Cheese

1 T. Tomato Powder

1 C. freeze dried Sausage Crumbles

1 T. dried / freeze dried Green Onion

1 C. freeze dried Broccoli

½ C. dried / freeze dried chopped Spinach

½ C. dried Red Bell Peppers, crumbled or diced into small pieces

Optional Seasonings: Salt, Pepper, Oregano, Chives

 

Combine egg mix with 2 C. water (more than package requires); stir in cheddar cheese and allow to rest 10-15 minutes to rehydrate the cheese. Add sausage, onion and tomato powder. If mixture seems too dry to rehydrate the sausage and onion, add a T. of water, give it a minute or two, and add a little more water. Add broccoli, spinach and bell peppers. Set aside. Preheat oven to 350 degrees. Use a silicon muffin pan if you have it. Otherwise, grease a standard 12 C. muffin tin. Check egg mixture. Vegetables should be rehydrated, if not, add a little water again as you did when you added the sausage. This should not be watery though. Only add enough water to ensure you don’t have crunchy bits. In total, you should not have to add more than 4 extra T. of water to the original 2 C. It should almost be batter-like with the additions of the meats and vegetables, rather than runny like plain eggs. If desired, you can season with salt, pepper and herbs. Mix to evenly distribute ingredients, then divide your egg “batter” evenly between 12 muffin cup Bake at 350 degrees for 20-25 minutes until set.