This recipe makes one three-egg scramble. Mix and match the meat and veggies for variety in the morning.

Vacuum-seal the cheese in one bag, the powdered eggs in another. Put the onions, peppers and meat in a third.

Cut an opening in the egg and meat bags. Add 1 cup water to the meat and veggie bag; let sit until the meat softens, about 10 minutes. There should be some extra water, it will cook off. Add 9 Tbs. of water (a little over 1/2 cup) to the eggs; mash gently to mix. Heat your skillet or pan and add the veggie-meat mixture, cook until the water evaporates and the veggies start to brown. Add the eggs and cook thoroughly, stirring constantly. Turn off heat and cut in hunks of cheese.

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