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Egg and Sausage Muffins

I could almost say that I’m in love with the Thrive scrambled egg mix.  But then my incredible husband might get a bit jealous, so I’ll just say that I really, really like it.  I’ve been using powdered eggs for years now, and I love them in baking.  In fact, I use them exclusively in baking.  But in all honesty, I’ve never liked them in scrambled eggs or omelets, etc.  They just have that funny (kind of like most powdered milks) taste to them, and I’d just come to accept that if I couldn’t get to the grocery store, I’d have to give up “fresh” eggs.

That changed when I tried Thrive’s scrambled egg mix.  I cannot tell the difference between these and fresh.  They are that good.  The reason is that they are processed differently from the whole egg powder.  Both products are 100% egg, but the whole egg powder is dried with heat which changes the taste, while the scrambled egg mix is spin dried and tastes like fresh eggs.

These sausage and egg muffins are fantastic.  They are easy to make, moist, and taste just like fresh!

And just watch how simple they are to make!

Gather your ingredients.

Egg Muffin Ingredietns

Mix scrambled egg mix powder and water well.

 mix eggs and water

 Add all other ingredients, and allow mixture to sit for 15 minutes.

All ingredients for egg and sausage muffins

Spoon into greased muffin cups.  Cups will be nearly full.

Sausage and egg muffins in cups

Sausage and Egg Muffins
 
Author:
Recipe type: Breakfast
Cuisine: American
Ingredients
Instructions
  1. Preheat the oven to 350° (180°c).
  2. Whisk scrambled egg powder and water together.
  3. Add the flour, baking powder, salt, pepper, olive oil, sausage, onion, and peppers.
  4. Let sit for 15 minutes.
  5. Spoon the batter into 6 greased muffin cups.
  6. Bake on the middle rack of the oven for 20-25 minutes, or until the muffins are slightly golden on top.

 

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