We do have this new favorite, for frittata-like eggs. These can be made in advance and refrigerated or frozen.
Scrambled Egg Muffins
Ingredients
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/2 cup chopped green bell pepper, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
One of my favorite recipes of late has been shredded chicken for tacos. When @bjs03 served them recently, I knew they would be a hit with my entire family! On top of that, it is SUPER EASY - 5 minutes prep time.
1-2 pounds of boneless chicken breasts
1 package dry taco seasoning mix
1 16 oz jar of salsa
In a crockpot, place chicken at bottom, add taco seasoning and salsa. Cook on low for 6-8 hours.
Once fully cooked, shred with a fork. Serve/enjoy with your favorite chicken taco fixings.
I love this recipe too - has been a go to for quite some time. There is another version of this that uses 1 packet of ranch seasoning mix and 2 cups of chicken broth in place of the salsa. Either way - this recipe also works great in quesadillas and on taco salad! Thanks for sharing!
One of my favorite recipes of late has been shredded chicken for tacos. When @bjs03 served them recently, I knew they would be a hit with my entire family! On top of that, it is SUPER EASY - 5 minutes prep time.
1-2 pounds of boneless chicken breasts
1 package dry taco seasoning mix
1 16 oz jar of salsa
In a crockpot, place chicken at bottom, add taco seasoning and salsa. Cook on low for 6-8 hours.
Once fully cooked, shred with a fork. Serve/enjoy with your favorite chicken taco fixings.
I make a batch of soup nearly every weekend. We usually get one meal for 2-4 people, with lots of leftovers for lunches during the week. I enjoy the process of making soup and especially now enjoy having the warmth with cold weather upon us. My soups range from Caldo Verde, Tuscan Tortellini, Tomato-Basil, Minestrone, Chicken and Spaetzle - depends on my mood.
We do have this new favorite, for frittata-like eggs. These can be made in advance and refrigerated or frozen.
Scrambled Egg Muffins
Ingredients
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/2 cup chopped green bell pepper, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
Sounds yummy! If you freeze these what’s the best way to prepare them i.e. thaw overnight in freezer or from freezer to microwave and how long to reheat? Thanks!
We do have this new favorite, for frittata-like eggs. These can be made in advance and refrigerated or frozen.
Scrambled Egg Muffins
Ingredients
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/2 cup chopped green bell pepper, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
Hi, @miatagirl. We haven't tried freezing these yet -- that was a tip from the online recipe 🙂 When we make them, they're gone within a few days so the refrigerator is all I've tried.
I do a ton of freezer meals and meal plan my entire week. Additionally, I have meal planned the whole month of Feb for dinners for our family! This will help in keeping us on our healthy living lifestyle, but also cut down in cost with shopping. I preschedule leftovers, and also use those for lunches if I'm not having a shake. I try and do breakfast ideas that will feed the kids for a few days. Protein muffins, egg burritos, etc. Here are some of my favorites.
1) CRANBERRY ALMOND ENERGY BITES
Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!
Ingredients
• 1 c. oatmeal
• ⅓ c. almonds, chopped
• 2 tbsp Wildtree Oatmeal Mix In – Coconut
• 1 Tbsp. ground flaxseed (optional)
• ½ c. nut butter (peanut or almond are both good)
• ¼ c. honey
• 1 Tbsp. chia seeds
• ⅓ c. dried cranberries, roughly chopped
Method of preparation
1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
2. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl.
3. Form into 1.5" balls and refrigerate.
4. Store in an airtight container refrigerated for up to one week or freezer for 3 months.
Make ahead Oatmeal Cups
Ingredients
• 3 cups rolled oats (gluten-free if necessary)
• 3 scoops protein powder (about 29 grams each)*
• 1 tsp baking powder
• 1 Tbsp – Wildtree Oatmeal Mix in – Sugar and Spice
• 1/2 tsp sea salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup plain 0% Greek yogurt
• 2 T Wildtree Coconut oil, melted
• 1/4 cup honey
• 1 cup unsweetened almond milk
• 2 T hemp seeds (optional)
• Toppings: chocolate chips, blueberries, peanut butter, craisins, etc
Method of Preparation
1. Preheat oven to 350 degrees F.
2. In a large bowl combine oats, protein powder, baking powder, Wildtree – Sugar and Spice and sea salt.
3. In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey and almond milk.
4. Grease a muffin pan very well with coconut oil.
5. Divide batter evenly among muffin tin.
6. Stir in toppings of choice into each one.
7. Sprinkle hemp seeds evenly across cups.
8. Bake for 15-20 minutes (mine took 18 minutes).
9. Let cool for 20 minutes before removing to cool completely.
10. Store in an airtight container on the counter for up to 5 days.
*These freeze well. I take two out in the morning
and microwave it for 20-30 seconds.
Wildtree Breakfast Burritos
Ingredients
• 1 dozen eggs
• 1 medium onion
• 1 bell pepper (your choice)
• Add in other favorite veggies!
• 1 lb breakfast sausage (pork or turkey) or bacon (turkey or pork)
• 16 oz shredded cheddar
• 8 oz block of cream cheese
• 6 red potatoes
• Wildtree Rancher Steak Rub
• Wildtree Absolutely Onion Blend (or Garlic Galore!)
• Wildtree Grapeseed Oil (Roasted Garlic, Smoky Bacon, Hickory Smoked or Natural would all be great!)
Method of Preparation
1. Rinse and dice potatoes in ½” bite size pieces. Dice onions into small pieces. Sauté in skillet over medium heat with grapeseed oil and rancher steak rub.
2. Meanwhile, in a separate skillet, brown sausage completely, drain grease and rinse. Add back to skillet with cream cheese (leave out if you want to!).
3. Pull potatoes off the burner. In the same pan, scramble eggs with rancher steak rub and absolutely onion blend until fully cooked.
4. Spread out on a table or counter in this order: burrito, egg, protein, potato/veggie, and cheese. Assemble 20 breakfast burritos with a little of each one in each burrito. Wrap in aluminum foil tightly, and place 8-10 burritos inside a gallon size freezer bag.
5. At cooking time – unwrap, microwave for 1 minute on each side, and let cool. Top with Wildtree Fiesta Salsa! (For high powered microwaves, cook 1 minute on each side at 60-70% heat; for regular microwaves, 1 minute on full heat, each side.
Southwest Chicken & Corn Chowder:
Ingredients:
1.5lbs boneless, skinless chicken breasts
½ cup chopped onion
1 green pepper, diced
2 cups frozen corn
3 cups frozen, diced potatoes
2 T minced garlic
¼ cup WT Taco Seasoning Blend
2 T WT Chicken Bouillon Soup Base
At Cook Time:
3 cups water
1.5 cups heavy cream
Directions:
Thaw Freezer bag completely before emptying into a slow cooker. Stir in water and cook on low for 3-4 hours.
Shred chicken with a fork and tongs and stir in heavy cream. Cook additional 15 minutes, or until warm.
OPTIONAL: Serve with fresh chopped cilantro and lime zest or sliced avocado.
Ranch Chicken Taco Chili:
Ingredients:
1.5lbs boneless, skinless chicken breasts
1 cup chopped onion
2 (14.5oz) cans, black beans, drained and rinsed
1 (10oz) diced tomatoes & green chilies
1 cup corn
1 (8oz) block cream cheese, diced
2 T WT Taco Seasoning Blend
1 T WT Chicken Bouillon Soup Base
1 bag WT Creamy Ranch Dressing & Dip Mix
At Cook Time:
1 cup water
Directions:
Thaw Freezer bag completely before emptying into a slow cooker. Stir in water and cook on low for 3-4 hours. Shred chicken with a fork and tongs. Return to slow cooker and stir to incorporate. OPTIONAL: Serve with tortilla chips.
I do a ton of freezer meals and meal plan my entire week. Additionally, I have meal planned the whole month of Feb for dinners for our family! This will help in keeping us on our healthy living lifestyle, but also cut down in cost with shopping. I preschedule leftovers, and also use those for lunches if I'm not having a shake. I try and do breakfast ideas that will feed the kids for a few days. Protein muffins, egg burritos, etc. Here are some of my favorites.
1) CRANBERRY ALMOND ENERGY BITES
Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!
Ingredients
• 1 c. oatmeal
• ⅓ c. almonds, chopped
• 2 tbsp Wildtree Oatmeal Mix In – Coconut
• 1 Tbsp. ground flaxseed (optional)
• ½ c. nut butter (peanut or almond are both good)
• ¼ c. honey
• 1 Tbsp. chia seeds
• ⅓ c. dried cranberries, roughly chopped
Method of preparation
1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
2. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl.
3. Form into 1.5" balls and refrigerate.
4. Store in an airtight container refrigerated for up to one week or freezer for 3 months.
Make ahead Oatmeal Cups
Ingredients
• 3 cups rolled oats (gluten-free if necessary)
• 3 scoops protein powder (about 29 grams each)*
• 1 tsp baking powder
• 1 Tbsp – Wildtree Oatmeal Mix in – Sugar and Spice
• 1/2 tsp sea salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup plain 0% Greek yogurt
• 2 T Wildtree Coconut oil, melted
• 1/4 cup honey
• 1 cup unsweetened almond milk
• 2 T hemp seeds (optional)
• Toppings: chocolate chips, blueberries, peanut butter, craisins, etc
Method of Preparation
1. Preheat oven to 350 degrees F.
2. In a large bowl combine oats, protein powder, baking powder, Wildtree – Sugar and Spice and sea salt.
3. In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey and almond milk.
4. Grease a muffin pan very well with coconut oil.
5. Divide batter evenly among muffin tin.
6. Stir in toppings of choice into each one.
7. Sprinkle hemp seeds evenly across cups.
8. Bake for 15-20 minutes (mine took 18 minutes).
9. Let cool for 20 minutes before removing to cool completely.
10. Store in an airtight container on the counter for up to 5 days.
*These freeze well. I take two out in the morning
and microwave it for 20-30 seconds.
Wildtree Breakfast Burritos
Ingredients
• 1 dozen eggs
• 1 medium onion
• 1 bell pepper (your choice)
• Add in other favorite veggies!
• 1 lb breakfast sausage (pork or turkey) or bacon (turkey or pork)
• 16 oz shredded cheddar
• 8 oz block of cream cheese
• 6 red potatoes
• Wildtree Rancher Steak Rub
• Wildtree Absolutely Onion Blend (or Garlic Galore!)
• Wildtree Grapeseed Oil (Roasted Garlic, Smoky Bacon, Hickory Smoked or Natural would all be great!)
Method of Preparation
1. Rinse and dice potatoes in ½” bite size pieces. Dice onions into small pieces. Sauté in skillet over medium heat with grapeseed oil and rancher steak rub.
2. Meanwhile, in a separate skillet, brown sausage completely, drain grease and rinse. Add back to skillet with cream cheese (leave out if you want to!).
3. Pull potatoes off the burner. In the same pan, scramble eggs with rancher steak rub and absolutely onion blend until fully cooked.
4. Spread out on a table or counter in this order: burrito, egg, protein, potato/veggie, and cheese. Assemble 20 breakfast burritos with a little of each one in each burrito. Wrap in aluminum foil tightly, and place 8-10 burritos inside a gallon size freezer bag.
5. At cooking time – unwrap, microwave for 1 minute on each side, and let cool. Top with Wildtree Fiesta Salsa! (For high powered microwaves, cook 1 minute on each side at 60-70% heat; for regular microwaves, 1 minute on full heat, each side.
Looking forward to trying these, especially the cranberry almond energy bites. My boys are in sports, so what a great way to get them some energy and healthy options before a practice or game when we are on the run.
#WeAreMayoClinic
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What a great idea for camping!! Just warm them up in the mornings!!
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1 ReactionI love this recipe too - has been a go to for quite some time. There is another version of this that uses 1 packet of ranch seasoning mix and 2 cups of chicken broth in place of the salsa. Either way - this recipe also works great in quesadillas and on taco salad! Thanks for sharing!
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1 ReactionTo shred the chicken quick and easy use a hand mixer and a mixing bowl. I tried it and it shreds the cooked chicken in no time at all!
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4 ReactionsI make a batch of soup nearly every weekend. We usually get one meal for 2-4 people, with lots of leftovers for lunches during the week. I enjoy the process of making soup and especially now enjoy having the warmth with cold weather upon us. My soups range from Caldo Verde, Tuscan Tortellini, Tomato-Basil, Minestrone, Chicken and Spaetzle - depends on my mood.
Wow, me too!! I love making soups and also usually make a soup each weekend. I have made all the soups you mentioned above except the Spaetzle.
Sounds yummy! If you freeze these what’s the best way to prepare them i.e. thaw overnight in freezer or from freezer to microwave and how long to reheat? Thanks!
Hi, @miatagirl. We haven't tried freezing these yet -- that was a tip from the online recipe 🙂 When we make them, they're gone within a few days so the refrigerator is all I've tried.
I do a ton of freezer meals and meal plan my entire week. Additionally, I have meal planned the whole month of Feb for dinners for our family! This will help in keeping us on our healthy living lifestyle, but also cut down in cost with shopping. I preschedule leftovers, and also use those for lunches if I'm not having a shake. I try and do breakfast ideas that will feed the kids for a few days. Protein muffins, egg burritos, etc. Here are some of my favorites.
1) CRANBERRY ALMOND ENERGY BITES
Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!
Ingredients
• 1 c. oatmeal
• ⅓ c. almonds, chopped
• 2 tbsp Wildtree Oatmeal Mix In – Coconut
• 1 Tbsp. ground flaxseed (optional)
• ½ c. nut butter (peanut or almond are both good)
• ¼ c. honey
• 1 Tbsp. chia seeds
• ⅓ c. dried cranberries, roughly chopped
Method of preparation
1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
2. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl.
3. Form into 1.5" balls and refrigerate.
4. Store in an airtight container refrigerated for up to one week or freezer for 3 months.
Make ahead Oatmeal Cups
Ingredients
• 3 cups rolled oats (gluten-free if necessary)
• 3 scoops protein powder (about 29 grams each)*
• 1 tsp baking powder
• 1 Tbsp – Wildtree Oatmeal Mix in – Sugar and Spice
• 1/2 tsp sea salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup plain 0% Greek yogurt
• 2 T Wildtree Coconut oil, melted
• 1/4 cup honey
• 1 cup unsweetened almond milk
• 2 T hemp seeds (optional)
• Toppings: chocolate chips, blueberries, peanut butter, craisins, etc
Method of Preparation
1. Preheat oven to 350 degrees F.
2. In a large bowl combine oats, protein powder, baking powder, Wildtree – Sugar and Spice and sea salt.
3. In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey and almond milk.
4. Grease a muffin pan very well with coconut oil.
5. Divide batter evenly among muffin tin.
6. Stir in toppings of choice into each one.
7. Sprinkle hemp seeds evenly across cups.
8. Bake for 15-20 minutes (mine took 18 minutes).
9. Let cool for 20 minutes before removing to cool completely.
10. Store in an airtight container on the counter for up to 5 days.
*These freeze well. I take two out in the morning
and microwave it for 20-30 seconds.
Wildtree Breakfast Burritos
Ingredients
• 1 dozen eggs
• 1 medium onion
• 1 bell pepper (your choice)
• Add in other favorite veggies!
• 1 lb breakfast sausage (pork or turkey) or bacon (turkey or pork)
• 16 oz shredded cheddar
• 8 oz block of cream cheese
• 6 red potatoes
• Wildtree Rancher Steak Rub
• Wildtree Absolutely Onion Blend (or Garlic Galore!)
• Wildtree Grapeseed Oil (Roasted Garlic, Smoky Bacon, Hickory Smoked or Natural would all be great!)
Method of Preparation
1. Rinse and dice potatoes in ½” bite size pieces. Dice onions into small pieces. Sauté in skillet over medium heat with grapeseed oil and rancher steak rub.
2. Meanwhile, in a separate skillet, brown sausage completely, drain grease and rinse. Add back to skillet with cream cheese (leave out if you want to!).
3. Pull potatoes off the burner. In the same pan, scramble eggs with rancher steak rub and absolutely onion blend until fully cooked.
4. Spread out on a table or counter in this order: burrito, egg, protein, potato/veggie, and cheese. Assemble 20 breakfast burritos with a little of each one in each burrito. Wrap in aluminum foil tightly, and place 8-10 burritos inside a gallon size freezer bag.
5. At cooking time – unwrap, microwave for 1 minute on each side, and let cool. Top with Wildtree Fiesta Salsa! (For high powered microwaves, cook 1 minute on each side at 60-70% heat; for regular microwaves, 1 minute on full heat, each side.
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1 ReactionSouthwest Chicken & Corn Chowder:
Ingredients:
1.5lbs boneless, skinless chicken breasts
½ cup chopped onion
1 green pepper, diced
2 cups frozen corn
3 cups frozen, diced potatoes
2 T minced garlic
¼ cup WT Taco Seasoning Blend
2 T WT Chicken Bouillon Soup Base
At Cook Time:
3 cups water
1.5 cups heavy cream
Directions:
Thaw Freezer bag completely before emptying into a slow cooker. Stir in water and cook on low for 3-4 hours.
Shred chicken with a fork and tongs and stir in heavy cream. Cook additional 15 minutes, or until warm.
OPTIONAL: Serve with fresh chopped cilantro and lime zest or sliced avocado.
Ranch Chicken Taco Chili:
Ingredients:
1.5lbs boneless, skinless chicken breasts
1 cup chopped onion
2 (14.5oz) cans, black beans, drained and rinsed
1 (10oz) diced tomatoes & green chilies
1 cup corn
1 (8oz) block cream cheese, diced
2 T WT Taco Seasoning Blend
1 T WT Chicken Bouillon Soup Base
1 bag WT Creamy Ranch Dressing & Dip Mix
At Cook Time:
1 cup water
Directions:
Thaw Freezer bag completely before emptying into a slow cooker. Stir in water and cook on low for 3-4 hours. Shred chicken with a fork and tongs. Return to slow cooker and stir to incorporate. OPTIONAL: Serve with tortilla chips.
Looking forward to trying these, especially the cranberry almond energy bites. My boys are in sports, so what a great way to get them some energy and healthy options before a practice or game when we are on the run.