Huevos Rancheros Egg Scramble Mix (2 Servings)
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Fuel your day with our take on a traditional Mexican breakfast dish! We have combined all-natural, free-range eggs with black beans, green chiles, red bell peppers, cheddar cheese, and onions to make an easy to prepare breakfast. All you need is a skillet to saute the rehydrated ingredients in. You bring the tortillas and fresh avocado! Ole!
Real eggs, beans, cheese & south of the border spices turn breakfast on the trail into a true fiesta. Backpacker’s Pantry Huevos Rancheros needs 1 cup of water, 15 minutes resting time (have another cup of coffee) and a non-stick or buttered skillet to cook up breakfast for two hungry campers. All-natural cage-free eggs, black beans, green chilis, red bell peppers, onions and cheddar cheese make this a colorful, nutritious, hearty, vegetarian meal. You can’t beat this as a filling for a breakfast burrito or add some fresh veggies & make a frittata. High protein nutrition for campers, mountaineers and preppers. Requires a stove & minimal cooking. Seven year shelf life lets you be prepared for any emergency you will never run out of eggs.
- 220 Calories
- 15g Protein
- Nutrition facts displayed here and on packaging may differ; information on packaging reflects actual contents
- Made in USA.
- Ingredients: egg whites, egg yolks, red beans, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto), butter sauce (modified corn starch, salt, whey solids, non-fat dry milk, dehydrated butter, natural butter flavor, sugar, xanthan gum, lactic acid, turmeric and annatto), bell pepper, tomato, onion, salt, apple cider vinegar (maltodextrin, food starch-modified and apple cider vinegar), new mexico chili pepper, green chili pepper, garlic, jalapeno chili pepper. contains: egg, milk, soybean. Allergen information: contains egg, milk, soybean. Produced in a facility that processes peanuts, milk, soy, wheat, gluten, egg and tree nuts.
Remove and discard enclosed oxygen absorber before beginning food preparation. Add 1-1/4 cups (300 mL) of water. Blend well. Let stand for 10 minutes to allow the beans to rehydrate. Blend again. Cook over low heat in a nonstick pan. Stir frequently.
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