Mexican style scrambled eggs
Reference : LF-01-07
This savory Mexican-style scrambled Eggs breakfast rehydrates in hot water, it´s high in protein to start your day off right. This gluten free breakfast made of eggs and several vegetables will fuel your workout start. Ingredients used are 100% natural, they are prepared, slow cooked, and then freeze-dried.
28 in stock
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Description
. . .
Nutritionnal analysis
| Composiion | per 100g | per product |
|---|---|---|
| Energy value (Kcal) | 462 | 347 |
| Energy value (kJ) | 1928 | 1446 |
| Lipids (g) | 21.6 | 16.2 |
| Of which saturated fat (g) | 8.5 | 6.1 |
| Carbohydrates (g) | 30 | 22.5 |
| Of which sugars (g) | 9.5 | 7.1 |
| Dietary fibre (g) | 7.5 | 5.6 |
| Proteins (g) | 32.9 | 24.7 |
| Salt (g) | 2.4 | 1.8 |
Ingredients Egg mix (eggs, citric acid) 44%, red bell pepper 14%, onion 13%, red bean 12%, sweet corn, cheese (sheep's milk, salt, rennet), olive oil, coriander leaves, chili, salt, garlic.
Shelf life (from manufacturing date) 3 years
Preparation time 10 minutes
Manufacturing method Cooked and freeze-dried
Weight excluding packaging (g) 75
Weight including packaging (g) 95
Volume of water to add (ml) 195
Rehydrated weight (g) 270
Number of serves 1
Allergens Eggs and Milk.
How to prepare
- 1. Tear off at the notch above the zip lock.
- 2. Remove oxygen absorber from the pouch!
- 3. Add 195 ml (approx. 0,8 cup) of hot, boiled water - using the fill line.
- 4. Stir thoroughly.
- 5. Close the zip lock and leave for 10 minutes.
- 6. Reopen and stir again.
Packaging Zip closure, water line
Manufacturing origin Poland