Idaho Breakfast Skillet

Contributed By: Live. Life. Simple.

This recipe makes 4 trays for the Medium freeze dryer *

Directions

1. Lightly oil a pan (or use no oil if you can) and cook potatoes, onions and peppers (you can also use broth to cook)
2. Cube your ham small, trimming dense fat
3. Chop spinach and mushrooms
4. When the potatoes are halfway done, add your mushrooms
5. In a separate pan, cook eggs 1 dozen at a time, low and slow (light oil or broth) you can also mix cottage cheese in with your eggs for a super smooth scramble
6. When potatoes are starting to brown, add spinach and ham
7. When eggs are cooked, add cheese to melt on top (suggested 1 cup per dozen)
8. Add all potato and ham mixture to a large bowl or pan and all 4 dozen cooked eggs. This makes an even consistency throughout the trays
9. Add mixture to trays evenly and add dividers in 10 portion configuration. 3 of these 10 portions will equal 2 servings
10. top with salt, pepper and seasoning (I like my homemade rub) you can make that by following this link https://youtu.be/oN-iEaFb5Fw
11. Freeze Dry
12. Store Appropriately. (See Tips and Tricks for storage help)

Cycle Time:

Approximately 24 hours with no pre freeze

Rehydration:

1 1⁄4 C boiling water for 4 oz. Of freeze dried material (3 of 10 portions in 1 tray when using tray dividers). Add water, mix and cover for 5 min. Uncover, mix and cover for an additional 4 minutes.
You can also throw back into a skillet

* Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary