Freezer Friendly Egg Muffins

I was looking for a way to add more protein, veggies and variety to our breakfast and came up with the perfect solution, egg muffins. They’re quick, easy and portable. Perfect for a busy family.

Below are the ingredients I used but you can easily substitute the veggies, sausages, cheese for what you have or prefer.


  • 10 large mushrooms
  • 12 sausage links
  • 1-2 bell peppers
  • 6 cups kale
  • 1 carton of Hashbrown potatoes (or a frozen bag will do)
  • 18 eggs
  • Shredded mozzarella cheese


  • If you’re using the carton of hashbrowns follow the directions and add water to carton to cook.
  • Slice and cook sausages in pan
  • Dice peppers and add to cook with sausages
  • Chop and add kale to cook last


  • Once everything’s fully cooked in the pan place it in a large bowl.
  • When hashbrowns are fully cooked, add to bowl and mix together
  • Add cheese (I used about 1.5 cups) and mix together


  • In a separate bowl beat eggs together.
  • I added some garlic salt.


  • Add eggs to bowl with mixture.


  • Generously grease pan with cooking spray. DO NOT skip this step unless your arms need a workout while scraping your pans clean later.


  • This kind of ice cream scooper works perfectly for filling the pans with the mixture.


  • This recipe made enough for 24 large muffins


  • 24 small muffins


  • And there was a bit extra so I put it in a loaf pan.


  • Bake at 350 degrees
  • Bake large and small muffins for 30-40 mins, until eggs are fully cooked.
  • Bake loaf pan for 1 hr or until eggs are fully cooked.


There you have it. A delicious and healthy breakfast (or lunch, or snack, or dinner!)


To freeze:

  • When cool, place muffins in a single layer inside a freezer Ziplock bag.
  • To prevent freezer burn place in refrigerator until cold, then freezer.
  • These warm up easily in the microwave. 45 sec – 1 min per large muffin.


Avocado Quinoa Salad


I’ve been hooked on this salad ever since it was first introduced to me a few years ago. It’s simply too good not to share.


  • 1 cup quinoa cooked in broth
  • 2 cups chicken or vegetable broth (I used Better than Bouillon)
  • 15oz can of black beans, drained and rinsed
  • 15oz can of sweet corn
  • 1 avocado, diced
  • 1 pint grape tomatoes, halved
  • 1/2 cup red onion finely diced
  • 3/4 cup cilantro dressing (I like this one, not pictured) (This is a good recipe for cilantro avocado dressing if you can’t find any at the store.)
  • 1/2 bunch cilantro chopped
  • 1/4 cup olive oil
  • Zest of 1 lime (I sub’d this with lemon because I didn’t have lime handy)
  • Sea salt and pepper to taste


Cook quinoa according to package in broth. Combine beans, corn, avocado, sea salt, pepper and lime zest to taste. Top with cilantro dressing and toss. Add 1/2 cup cilantro and gently toss. Set aside.

When quinoa is cooked, toss with olive oil and add salt and pepper to taste. Set aside to cool. When ready to serve spread quinoa on large serving platter and top with corn and bean mixture. Garnish with extra cilantro. Or you can just mix it all together like I do. If you can’t happen to find the cilantro dressing at your local market (because it went out of business like mine did)) this dish will still taste fabulous without it.

There you have it, one of my favorite dishes that’s the best of both worlds, healthy and tastes amazing!


Chocolate Covered Strawberries Gift

Over the weekend we went to the Home Depot workshop where Zander built and painted this sweetheart box. We decided to use it to make something special for his teachers this Valentine’s.


We added a Valentine’s message to his teachers and he signed the back.


I woke up early this morning to make these dark chocolate mint and white chocolate covered strawberries


Could not be more happy with how they turned out!


To make your own bouquet of strawberries simply cut and insert a floral foam block into your pot. Poke your strawberries on a stick into it and your done! Also, I didn’t have any popsicle sticks so I used disposable chopsticks and they worked perfectly, better than popsicle sticks in my opinion (and they were free because I had a ton laying around from past take out.)

Hope this inspires you to make something special for someone this Valentine’s!

DIY Freezer Burritos


Thought I’d take a break from all the kid posts and give you some ideas on meals/recipes for a change. Recently, I discovered freezer cooking and it’s been huge time saver, not to mention money saver also. Traditional freezer cooking takes quite a bit of planning and usually involves a full day (or two) of prepping/cooking.  That’s a little too much work for me so the way I normally freezer cook is by cooking larger portions of whatever we’re having for dinner that night. I usually double or triple a recipe. It’s the best on days I’m too lazy to cook. I just check my stash in the freezer and defrost a yummy home cooked meal. It’s worked out pretty awesome.  If you’re interested in learning more, here are some freezer cooking basics from one of my favorite blogs, Money Saving Mom.

Burritos are one of my favorite things to make and freeze just because it’s easy to prepare and makes a great lunch or even dinner in a pinch.


1st, you’ll need to gather up your ingredients. What’s great about burritos is you can pretty much use any filling you like. I use different ingredients every time, but this is what’s pictured:

  • Tortillas
  • Rice
  • Refried beans
  • Bell peppers
  • Chicken
  • Cheese
  • Foil for wrapping


Then, fill’er up.


Then, roll it all up in the tortilla. I usually fold the sides in first then roll it closed.


Wrap it up in foil and you’re DONE!


  • To prevent freezer burn, chill all food in the fridge first before putting it in the freezer.
  • Be sure to label it well so you remember what you made, when you made it and how to reheat it.


  • Unwrap foil
  • Drench a paper towel with water, ring it out just slightly
  • Wrap the wet paper towel around the burrito
  • Microwave for about 3 minutes


  • With your favorite salsa, guacamole, etc.
  • Enjoy!