Brunch Egg Bake- freeze dried food

BRUNCH EGG BAKE- store in mylar or jars


2 TSP Clarified Butter
3 C Freeze Dried Cheddar Cheese
3 C Freeze Dried Mozzarella Cheese
1/2 C Freeze Dried Mushroom
1/3 C Freeze Dried Green Onion
1/2 C Freeze Dried Green Pepper
2 C Freeze Dried Ham
2 C All-Purpose Flour
1 3/4 C Dehydrated Fat-Free Milk
8 Eggs (1 cup Scrambled Egg Mix + 1 1/3 Cup Warm Water)



1. Rehydrated all ingredients according to directions on cans.

2. Lightly toss cheeses together in a large bowl.

3. In medium skillet, heat butter and add mushrooms, green onions, and green peppers in until onions and peppers are tender.

4. Arrange vegetables over cheese; Arrange ham over vegetables; Sprinkle remaining cheese over ham.

5. Heat oven to 250°F. Lightly spoon flour into measuring cup and level off.

6. In a large bowl using a wire whisk, blend flour, milk, and eggs; Pour over layers in baking dish.

7. Bake 250°F for 35-45 minutes or until mixture is set and top is lightly browned.

8. Let stand 10 minutes then cut into squares.


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