Breakfast Casserole with Freeze-dried Vegetables

Ohhhh, friends. Sometimes I’m bad at writing down recipes. Really bad. I just throw things together and pretend to make a mental list so I can tell other people how I made it.

That’s how it is with this breakfast casserole. However, I am going to be honest and say that “measurements may vary” with freeze-dried foods, and as long as you’re pretty close, it all works out.

At least, that’s been my experience.

I did at least take note of how much water I used, how many eggs, and all the different vegetables I threw in this time.

If you’re one of the those chefs who thinks “I can ONLY do this with exact measurements,” go ahead and e-mail me and I’ll sit down with myself and write down exact numbers next time, to update this post.

In the mean time, I have written down my approximate measurements with assembly instructions, which I will share shortly. I made this for a breakfast-for-lunch potluck this morning, and not a single person commented that the flavors or textures were off; that’s why I love Thrive Life! It’s real food! =).

Ok, stopping my rant. Here we go: Breakfast Casserole with Thrive Life freeze-dried vegetables.



Print Recipe
Breakfast Casserole with Freeze-dried Vegetables
  1. Combine the potatoes, onion, bell peppers, chili peppers, and mushrooms in a bowl. Add the water and spices, and let them refresh for 5-10 minutes.
  2. Meanwhile, crack 9 eggs into a bowl, beat them together, and whisk in the milk.
  3. To assemble the casserole, spread the vegetable mixture in the bottom of a greased 9 x 13 casserole dish. Pour the eggs on top. Spread the green onions, bacon, and cheese on top.
  4. Bake at 400 degrees for 20-25 minutes, until the cheese is golden brown. Serve warm, with salsa, ketchup, or other condiments of choice.
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