Contributed by Rick Lamm 2 cups dehydrated Hashbrowns 1 lb. of sausage ¼ cup dehydrated Mixed Peppers ½ cup freeze dried shredded cheese (approximately) 1/8 cup chopped onion ¼ tsp. black pepper 1 tsp. real salt (or regular table salt) ¼ cup freeze dried corn 5 Tbsp. Whole Egg Powder Cover hashbrowns with water (just below the top of the hashbrowns) and microwave for 3 minutes. Let soak in the hot steamy water while you cook the sausage and onions (cook in large Dutch oven pan or frying pan). When the sausage is cooked, add the hashbrowns, mixed peppers, corn, real salt, black pepper and eggs (rehydrate with 5 Tbsp. of water). Mix well and let cook. When it has finished cooking, sprinkle the freeze dried cheese on top and turn off the heat. The steam from the skillet will rehydrate the cheese and melt it into the breakfast.