Sunrise Mashers was a reader-submitted recipe. It initially called for freeze-dried eggs with bacon, but we made another version using a vegetarian-friendly scramble with red beans instead of meat. Both versions work; the photos reflect the vegetarian version.
It is important that you must use pre-cooked scrambled eggs, and not raw freeze-dried eggs.
Sunrise Mashers
Ingredients:
- ¾ cup instant mashed potatoes
- ½ cup freeze-dried breakfast scramble or freeze-dried eggs with bacon
- 1 Tbsp dry milk
Instructions:
Pack everything in a quart freezer bag or sandwich bag. Mark bag “Add 1½ cups water”.
FBC method:
Add near boiling water to the dry ingredients, stir well, and put in a cozy for 10 to 15 minutes. Stir before eating.
Insulated mug method:
Add boiling water, stirring well. Cover tightly and let sit for 10 to 15 minutes. Stir before eating.
See below for options and more information.
Notes:
We used ½ a package of freeze-dried eggs. You can measure or weigh the eggs to get half. For the vegetarian version, we measured out half a cup of the mix.
A great option is to dice up 1 ounce of cheddar cheese and fold it into the dry ingredients just before adding the hot water.
