Ingredients

• 1-1/2 c THRIVE Scrambled Egg Mix
• 1 c THRIVE Sausage Crumbles - Freeze Dried
• 1 c THRIVE Potato Chunks
• 1 c THRIVE Shredded Cheddar Cheese - Freeze Dried
• 1 tsp THRIVE Chefs Choice
• 1 pkg Biscuits, Refrigerated Doug

Directions

1. Put all THRIVE ingredients in a gallon sized ziploc bag. I like to write on the bag how much water is needed so I don't have to remember at the campsite when it's time to add the water: 4 cups of water. Make sure you pack your measuring cup along!
2. At the campsite, start some coals heating up. You'll need about 24 coals for a 12-inch Dutch Oven. Line your Dutch Oven with Reynold's NONSTICK foil, in order to save a LOT of cleanup work!
3. Get out your bag of pre-measured Thrive ingredients, and measure in 4 cups of water. Zip up the bag, and squish all of the water together with the Thrive ingredients until everything has soaked up the water. Then dump it all into your foil lined Dutch oven.
4. Place the refrigerated canned biscuits on top of the egg/potato mixture, laying each biscuit next to each other to cover the surface of the egg mixture. There should be just enough space between the biscuits for them to spread out while baking.
5. Put the lid on the Dutch oven, then put about half of the coals underneath and half on the lid of the oven.
6. Open the lid after 20 minutes of cooking - if the biscuits look sufficiently browned by then (they should)...remove the charcoals from the lid, so that there are only charcoals underneath the oven to finish baking the eggs on the bottom. Let finish cooking for another 10-15 minutes until the eggs are set.