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Scrambled Eggs with Spinach and Mushrooms

4 oz. powdered eggs
1 oz. dried mushrooms
1 oz. freeze-dried spinach
1 tsp. salt
1 cup water
Butter or margarine


At home:

Combine eggs, mushrooms, and spinach in a secure plastic bag.

In camp:

Melt butter in a flat pan. Whisk eggs into water; stir until thoroughly mixed. Pour mixture into pan with butter and cook, stirring frequently, until eggs are set. Serves 4 if part of a full breakfast; 2 as a stand-alone


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