Hashbrown Broccoli Breakfast Bake
2 cups Augason Farms Dehydrated Potato Shreds, rehydrated
4 cups Augason Farms Freeze-Dried Broccoli Florets & Stems, rehydrated
1 cup Augason Farms Bacon-Flavored Bits Vegetarian Meat Substitute, rehydrated
3/4 cup Augason Farms Dried Scrambled Egg Mix
3/4 cup water
1 cup Augason Farms Freeze-Dried Shredded Colby Cheese, rehydrated
Preheat oven to 350°F. Brown potato shreds in nonstick skillet. Pour potatoes into a greased 9”x13” baking dish. Warm the broccoli in skillet, layer on top of potatoes. Sprinkle with bacon bits. In small bowl, whisk scrambled egg powder and water together. Add cheese, if desired. Pour egg mixture over the top of the potato mixture. Bake 30 to 40 minutes or until eggs are set. Makes approximately 12 servings.