I hope everyone is having a great Tuesday! I just put together a great new recipe for Food Storage Breakfast Casserole. As usual, all ingredients come straight from food storage (I love using freeze-dried and dehydrated foods because their is less preparation time, less mess, and clean up is a snap). I did cook it in an oven, but this recipe would also work great in a Dutch oven or a Sport Solar Oven.
This particular recipe is a little heavier on the hash brown side and somewhat lighter on the eggs. Many breakfast recipes are mainly egg-based, so I wanted to make one based more on the potatoes. And it's amazing! One of our employees here stated how they normally need to add some ketchup to a breakfast casserole, but this one didn't need any additional condiments. The garlic pepper really does the trick.
Definitely give this one a try. Next time I cook it I'm going to add some Yoder's bacon . . .
2 tablespoons clarified butter
3 cups hash brown potatoes*
1/2 cup dehydrated onions*
1/2 cup dehydrated green peppers*
1 cup freeze-dried mushrooms*
2 cups freeze-dried sausage crumbles*
2 cups scrambled egg mix
2 cups water (for egg mix)
2 teaspoons garlic pepper
*Reconstitute before using. Follow directions on #10 can to reconstitute.
Rehydrate vegetables and sausage crumbles. When finished, lightly squeeze out excess water from onions, peppers and mushrooms.
Mix scrambled egg mix with 2 cups water. Set aside.
Coat the bottom of a 13x9 baking dish with 2 Tbsp of clarified butter.
In a large bowl, combine potatoes, onions, peppers, mushrooms, sausage crumbles, and garlic pepper. Mix well. Add to the baking dish.
Pour the rehydrated egg mixture over the vegetables in the baking dish.
Bake at 350 F for 40-45 minutes.
Remove from oven and sprinkle on the rehydrated cheese. Bake for an additional 10 minutes until the cheese is melted. Serves 8.