Camp Favorites

We all live hectic, busy life styles. To ease our schedules and help use get through the week I spend my Sundays food preparing for our week. Its no different when we are heading on vacation. If it can be made before hand that is the route I go.

These 2 recipes are so easy and are a staple in our house. Prepping allows us to spend more quality family time together. Throw them in the freezer then grab and go. Nuke them for 45 seconds and enjoy.

When I prep both these recipes for our camp trips. I will load them into the cooler frozen. They will thaw out. I usually put a couple of each in ten foil to heat up over the fire or you can put then in a sauté pan and heat on your camp stove.

Egg & Sausage Burrito

1 package of Sausage. I use Bass Farm Country pork sausage.
12 medium eggs
Garlic powder
1 1lb package of Fiesta Blend cheese
10 pack of flour tortillas

Preheat a medium saute pan over medium-high heat and cook sausage until it is done. Add garlic power.

Drain sausage on paper towels while you cook your eggs. Retain enough grease to scramble your eggs

Remove from heat and add the sausage to eggs and mix well.

To assemble, take spoon full of the sausage & egg mixture and place it in the middle of a flour tortilla. Sprinkle some fiesta cheese on top and then fold into a burrito.


Wrap them individually with saran wrap and place in the freezer.

To heat up, place a frozen burrito still wrapped with saran wrap in the microwave for 45 sec. Be careful when you unwrap it, it will be HOT. If the burrito is thawed, then heat up for approx. 30 seconds in the microwave or throw on in a pan and cook over med. heat flipping it a couple of times.

Ham & Cheese McMuffin

1 package of English Muffins
1/2 lb of Black forest Ham deli sliced
Sliced American Cheese (Switch it up some and try Cheddar or provalone)
6 pre-cooked eggs.

First start with cooking your eggs. Pre-heat your oven to 375. I used medium sized ramekins. Spray each ramekin with cooking spray. Break 1 egg into each ramekin. Use a dash of salt and pepper. Bake 15-18 minutes for soft-cooked yolks, or 20 minutes for hard-cooked yolks. Remove from oven and let them cool. 

Remove the eggs from ramekins and set aside for assembly.

Get the remaining ingredients ready for assembly.

Take a muffin, place 2 slices of ham, then 1 egg and 1 slice of cheese.

Wrap individually with saran wrap and freeze.

To heat up, throw it in the microwave for about 40 seconds and enjoy.

Old Family Favorite

Sausage & Cheese English Muffins

This is a old time favorite in my house. My husband grew up eating these little breakfast muffins and now I am addicted to them. They are so easy to make and freeze very well.

I make them often just to have on hand during the week and are excellent for vacations. If you are like me, I like to make as much prior to a vacation so I don't have to put much thought into the cooking and preparation and can enjoy my family R & R.

This recipe is so simple and only has 5 steps to prepare. On Sundays I make these for the coming week and it takes about 20 minutes to cook, prep and then freeze. The below recipe will make 12 sausage muffins. You can use 2lb of sausage and 1 large Velveeta cheese block to double it.

1 lb Pork Sausage
1 small block of Velveeta Original Cheese
1 package of English muffins
1/2 tsp of garlic powder

Cook the poke sausage in a saute pan, then drain. Preheat your oven to 350 degrees
Cut the Velveeta cheese into cubes and then add to drained sausage and mix till melted
Cut the English muffins in half and place on a baking sheet
Spoon the sausage and cheese mixture evenly over each muffin
Bake for 10 minutes.

You can dive right in and eat a few or let them cool completely before you put them in the freezer. Once frozen, put them in a zip bag for storage and enjoy through the week!

When you need a morning snack, grab one and put it in the microwave for about 40 seconds and enjoy.