Breakfast Bites


2 ¼ C shredded potatoes (if using frozen let thaw)

1 lb cooked Sausage (drained and rinsed well)

⅓ C diced Pepper

⅓ C diced Onion

½- 1 C diced mushrooms

6 Eggs

½ C milk of choice

Salt and pepper to taste

1 tsp Worcestershire

Finely Shredded Cheese

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Breakfast Bites

Mar 11, 2024Brenda Brink
Contributed By: Adventures in Freeze Drying

This recipe will make approximately 48 mini muffin bites*


  1. Preheat oven to 350 ℉ and lightly grease two 24 muffin mini muffin tins
  2. Combine potatoes, cooked sausage and veggies, then add to the 48 mini muffin tins. 
  3. Bake veggie mix for 15 minutes or until potatoes are fully cooked. 
  4. While veggies are baking, combine eggs, milk, and spices, recommend you use an immersion blender to mix well.
  5. 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.
  6. Bake for 5-10 minutes until the egg mixture is cooked clear through and is springy to the touch.
  7. Let cool, and then place each breakfast bite onto a parchment lined tray (parchment will help to soak up residual grease from the sausage.
  8. Freeze Dry
  9. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

24 hours


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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