We are grab and go breakfast people at our house. Since my kids were little, the best way to make sure everyone got a good breakfast was to have ready made items stashed away in the freezer.
Luckily, this Sausage and Cheese Egg Muffin Recipe is super easy to make in bulk. Consequently, the only thing left to do is to warm them up and go!
*While the pictures show the recipe being made with freeze dried ham, the recipe itself has been changed to use sausage instead.
Why Freeze Dried Food?
In an emergency, I want to know my family will be able to eat well. It’s important to me that what I have in my food storage, is food my family will eat.
Therefore, I stock freeze dried food so I can have the meats, cheeses, veggies and fruits my family loves and use these ingredients in our everyday recipes.
In addition to the ease of cooking with freeze dried food, my food waste has also gone down significantly.
Ham and Cheese Egg Muffin Recipe Ingredients
*I added extra ham and cheese to my muffins as some of my family wouldn’t touch a vegetable to save their lives.
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1 Cup Scrambled Egg Mix
2 Cups Water
1 Cup Freeze Dried Sausage
1 Cup Freeze Dried Cheese
1/2 Cup Freeze Dried Spinach
1 Tablespoon Freeze Dried Onions
1/4 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
Set aside an EXTRA 1/2 Cup of water to be added when sausage and onions are added to help with the ‘defrosting’ process.
Directions For Making Egg Muffins
First, combine the 2 cups of water with the 1 cup of eggs. Mix well. Salt and Pepper.
Sprinkle the cheddar cheese into the egg mixture and let set for about 10 minutes to rehydrate cheese.
Next, add sausage and onion,stirring well. Now add the extra 1/2 cup water to accommodate rehydrating.
Break up the spinach a bit, and fold it into the veggies.
Due to the amazing that is my new silicone pan, my muffins pop right out, unlike when I was using a tin pan.
Finally, spray a muffin pan to lightly grease it. Spoon mixture evenly into the 12 cups, making sure each cup has an equal amount of egg to ‘goodies’ ratio.
Bake at 350 for 20-25 minutes.
ENJOY this Sausage and Cheese Egg Muffin Recipe!
How Simple Was That?
Due to not having to chop or crack eggs, clean up is a true breeze!
Much as we may hate it, families are busier now than ever before. As a result, we need to find ways to keep up with the crazy. Rather than sugary cereal, feed your family a healthy meal on the go with this Sausage And Cheese Egg Muffin Recipe.
Interested in making more meals with Freeze Dried Food? Check out our Freeze Dried Meals In a Jar: Sausage Potato Soup