Breakfast Scramble with Spinach and Sun-Dried Peppers

When you know you have an early start, why not prepare this hearty breakfast scramble the night before? And in the next day, all you have to do is add boiling water, rehydrate and get ready to refuel.

Servings: 2

Total Time: 15mins

Ingredients:

• ¾ cup whole egg crystals
• ½ tsp powdered garlic powder
• ½ tbsp salt
• ½ tsp ground black pepper
• ½ cup sun-dried tomatoes (chopped)
• ½ cup dehydrated spinach
• 1¼ cups water
• 1 tbsp olive oil

Directions:

While at home, add the whole egg crystals along with the garlic powder, salt, black pepper, spinach, and peppers to a large ziplock bag.

Outside your home, add the water to the ziplock bag. Using a fork, mix to combine and until lump-free. Put to one side for 3 minutes to allow the spinach to rehydrate.

Over low heat, in a pan or cook pot, heat the oil. Add the egg-spinach mixture and the peppers, and with a spoon, scramble the eggs, taking care not to scorch.

Serve and enjoy.