Contributed By: Adventures in Freeze Drying
This recipe will make approximately 48 mini muffin bites*
Directions:
- Preheat oven to 350 ℉ and lightly grease two 24 muffin mini muffin tins
- Combine potatoes, cooked sausage and veggies, then add to the 48 mini muffin tins.
- Bake veggie mix for 15 minutes or until potatoes are fully cooked.
- While veggies are baking, combine eggs, milk, and spices, recommend you use an immersion blender to mix well.
- Pour egg mixture over the cooked veggies, just to the top of each mini muffin spot, you can add a sprinkle of shredded cheese to the top if desired.
- Bake for 5-10 minutes until the egg mixture is cooked clear through and is springy to the touch.
- Let cool, and then place each breakfast bite onto a parchment lined tray (parchment will help to soak up residual grease from the sausage.
- Freeze Dry
- Store Appropriately (See Tips and Tricks for storage help)
Cycle Time:
24 hours
Rehydration:
Add 1 Tablespoon of Hot water from your faucet, and let sit for 3-5 minutes. Do not use boiling water, the eggs are already fully cooked so boiling water will over cook the eggs.
* Extra Large Tray = 15 Cups/Tray Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.
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