Santa Fe Brunch Bake Recipe


1 C
Freeze Dried Corn
1 C
Dehydrated Hashbrowns
1/2 C
Freeze Dried Onion
1/2 C
Freeze Dried Green Pepper
1 (15 oz) Can
Black Beans
2 C
Freeze Dried Colby Cheese or Freeze Dried Monterey Jack
8 Large
Eggs (1 Cup Whole Egg Powder + 1 1/2 Cups Water)
1 1/4 C
Dehydrated Fat-Free Milk
1/2 tsp
1/2 Tbsp
Ground Red Pepper (Cayenne)
2 Tbsp
Fres Cilantro (optional)


1. Mix hashbrowns, corn, onions, green peppers, and beans in a baking dish. Sprinkle with cheese and cilantro.

2. Stir remaining items with wire whisk and pour evenly over potato mixture; Place in a refrigerator and cover for a minimum of 2 hours and a maximum of 24 hours.

3. Preheat oven to 350°F. Bake uncovered 55-60 minutes.

4. Let cool 5 minutes before cutting; Serve with salsa or ketchup.

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