Scrambled Eggs over Creamy Polenta with Peppers & Creole Jambalaya Sauce - Individual Meal

Scrambled Eggs (Whole Eggs, Modified Corn Starch, Salt, Citric Acid, Xanthan Gum), Green Peppers, Water, Diced Tomatoes (Diced Tomatoes, Tomato Juice, Salt, Calcium Chloride, Citric Acid), Skim Milk (Vitamin D3 and Vitamin A Palmitate Added), Creamed Corn (Corn, Water, Sugar, Modified Corn Starch, Salt), Medium Grain Polenta (Cornmeal), Kidney Beans (Dark Kidney Beans, Water, Salt, Calcium Chloride), Butter (Pasteurized Cream), Celery, Onions, Vegetable Base (Vegetables [Onion, Tomato, Potato, Carrot, Celery], Salt, Yeast Extract, Corn Starch, Vegetable Oil [Corn, Soy, Canola], Onion Powder, Sugar, Natural Flavoring), Canola Oil, Nonfat Milk, Sugar, Modified Food Starch, Garlic Puree, Hot Sauce (Aged Cayenne Red Peppers, Vinegar, Water, Salt, Garlic Powder), Cajun Seasoning (Garlic, Salt, Onion, Paprika, Oregano, White Pepper, Red Pepper, Spice), Salt, Onion Granulated, Garlic Powder, White Pepper, Pepper.
Contains Egg, Milk.

General Instructions

KEEP FROZEN - Do Not Defrost. Appliances vary, adjust cooking time accordingly. When serving, feel free to season to taste...Bon Appetit!

Microwave Oven (1000 watts)

1. No need to puncture film on tray.
2. Cook on high for a total of 7 1/2 minutes.
3. Stir halfway through cooking time.
4. Cook meals to minimum internal temperature of 165 F.

Conventional Oven

1. No need to puncture film on tray.
2. Preheated 300 F on lowest fan setting
3. Cook meal for 50-55 minutes.
4. Stir halfway through cooking time.
5. Cook meals to minimum internal temperature of 165 F.