We guarantee you are going to like this version of green eggs and ham.
- Square snap pretzels
- White candy melts
- Green M&M’s (mint or milk chocolate)
Preheat oven to 200 F degrees. Line cookie sheet with parchment paper. Place pretzels on parchment. Top pretzels with candy melts. Put in oven and for 4 minutes until candy melts have softened. Remove from oven. Carefully put a green m&m on top of each candy melt. Wait for candy melts to cool before serving.
South of the Border Scrambled Eggs
1 tablespoon olive oil
1 tablespoon + 1 teaspoon Augason Farms™ Dehydrated Chopped Onions- rehydrated and drained
¼ pound lean Mexican chorizo sausage (removed from sausage casing)
3 tablespoons raisins- soaked in hot water for 15 minutes and drained
1 cup Augason Farms™ Dried Scrambled Egg Mix- rehydrated in 1 ½ cups warm water- mix well
Salt to taste
On medium high heat, heat olive oil in skillet. Add chopped onions and cook until softened. Set onion aside in a bowl. Break up sausage in pan. Add drained raisins. Stir until sausage is cooked through. Add onions and rehydrated eggs. Stir together until eggs are cooked, yet moist, salt to taste. Serve. Garnish with cilantro and serve with corn chips or corn bread if desired.