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Breakfast Brunch Casserole Recipe

Breakfast Brunch Casserole Recipe



2 C
Dehydrated Hashbrown
2 C
Sausage Textured Vegetable Protein*
1/4 C
Chopped Freeze Dried Onion, Rehydrated
2 C
Freeze Dried Cheddar Cheese, Rehydrated
Eggs (3/4 Cup Whole Egg Powder + 1 1/8 Cup Water)
1 Tbsp
Dry Mustard
2 C
Milk (1/3 Cup Instant Milk Powder + 2 Cups Water)


1. In a small bowl, add 2 cups water to hashbrowns and let stand for 15 minutes or until tender.

2. In a saucepan, add 2 cups water to sausage and bring to a boil; Simmer for 10-15 minutes.

3. Drain both sausage and hashbrowns before adding to casserole.

4. While sausage and hashbrowns are reconstituting beat eggs, dry mustard, milk, salt, and pepper together.

5. In a 9" x 13" pan layer hashbrowns, onions, sausage, and cheese.

6. Pour egg mixture over top.

7. Bake at 350°F for 40 minutes or until knife comes out clean.

*Sausage TVP can be replaced with Ham or Bacon.

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