Easy Pantry Recipes

Loaded Baked Potato Soup - Mug Recipe (plus a gift idea!)

Mug Recipes are such a handy thing to have! If you've never heard of Mug Recipes, they're probably just what you think they are: single-serve recipes you can make right in a mug! As an extra bonus, they take 5 minutes or less to make.

Today I'll share with you a really quick and easy lunch Mug Recipe, and you'll get a great bonus at the end of this post, too, that is a fun and unique gift idea!!

As with all the recipes here at Easy Pantry Recipes, this potato soup recipe can be made with shelf-stable (pantry-friendly) ingredients, which means you can have these ingredients always on hand.

LOADED BAKED POTATO SOUP IN A MUG

PREP TIME: 2 minutes
COOK TIME: 3 minutes

INGREDIENTS

1/2 c. chicken broth
1/2 c. pantry-friendly milk (I like this kind; or, you can substitute any milk of your choice, including fresh/non-pantry-friendly)
1/3 c. instant potato flakes
dash garlic powder
toppings of your choice, such as chives, bacon bits, shredded cheese (freeze-dried, pantry-friendly shredded cheese can be found here)

DIRECTIONS

Microwave the chicken broth in a large mug for 2 minutes or until boiling. Whisk in milk, potato flakes, and garlic powder until smooth. Microwave 45 seconds. Add toppings as desired.

That's it! It's a quick and easy lunch.

AND A FUN GIFT IDEA

with an awesome bonus:

A couple of years ago, I decided that putting this recipe right on a 15-oz. mug would make such a fun gift idea! This microwavable mug is big enough to stir the ingredients and then eat from. I created the mug using Artisan digital scrapbooking software, then submitted it for professional printing at the Forever Print Shop.

I love how it turned out!

I've made this mug available for ordering, so if you think this would make a great gift idea, too, it's easy to do. (You will love the price!)

All you need to do is find the mug at this link and then click the "add to cart" button above it. (If there's a current sale, the sale price will be shown.) You'll then be prompted to open a (free) Forever account, and *you will receive a $20 coupon after you verify your email address, which you can use toward this mug (or even two!).

What a great bonus to get this mug *free, right?!

*Forever offers $20 coupons to new users.

Try this recipe, then comment and let me know how you like it in the comments! And Pin it to Pinterest to save and share using the image below.

Mulled Cider Spice Mix (easy gift idea!) with free printable

There's nothing like sipping something warm when those fall and winter months come along, don't you think?

This recipe uses pantry-friendly ingredients (meaning, they're shelf-stable and don't need refrigerating), which means you can always have them on hand.

Plus it makes a delightful gift idea, too. So much so that I've made a free printable you can attach to your Mulled Cider Spice Mix!

You can use this spice mix with apple juice, or with cranberry juice if you prefer! (I've tried both, and they are equally delightful.)

MULLED CIDER SPICE MIX

PREP TIME: 5 minutes
COOK TIME: 2 hours warming

INGREDIENTS

1 3/4 c. sugar or Splenda/Stevia (must be measured cup-for-cup like sugar)
1/4 c. brown sugar (replace with Splenda/Stevia for a sugar-free mix)
2 Tbsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves
2-quart bottle of apple juice (or cranberry juice)

DIRECTIONS

In a medium-size bowl, stir together the dry ingredients until well-combined. Spoon into two 8-oz. (half-pint) jars (or four 4-oz. jars). Pour juice into a slow cooker. Stir in 3-4 tsp. of the spice mix for apple juice, or 5-6 tsp. if using cranberry juice. Heat over low for about 2 hours, then serve.

This would make a great gift, either with a bottle of juice or without.

Click this image to print the labels:

You can certainly print the gift instruction tags at home by clicking the image above, but if you'd like to have them professionally printed, all you do is:

Open a (free) Forever account here.
Verify your email address so you'll get the $20 coupon* for new Forever users.
Once logged in to your Forever account, click here to download the printable-at-Forever version of the Mulled Cider Spice Mix gift tags. The project will open, and you will see a "download" button above the project preview. This will place the project into your Forever account, and from there you'll be able to add it to your cart and order it.

*This will be printed on a nice, glossy digital scrap page, which is only a few dollars. So, if you'd like to get the biggest bang for your buck and max out that $20 coupon, you could also order something like a mug (see tons of templates here--click the numbers along the bottom to see more).

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

Share this recipe on social media using the share buttons, or save it by
Pinning this image to Pinterest.

Peanut Butter Kiss Cookies (GF) (opt. SF)

I love this take on this traditional cookie because it's so easy (only 5 ingredients). This is a flour-less recipe, which makes it gluten-free, and it's easily made sugar-free, too, if you like. Because there isn't flour in this recipe, the texture is a little different than the usual peanut butter kiss cookie--they fall apart much easier. But the taste more than makes up for the crumbs, believe me.

Plus, all the ingredients are pantry-friendly, so you can keep them on hand and make these cookies any time.

PEANUT BUTTER KISS COOKIES (no flour)

PREP TIME: 10-15 minutes
COOK TIME: 10-12 minutes

INGREDIENTS

1 c. peanut butter (regular; not reduced fat or peanut spreads)
1 c. sugar or Stevia (cup-for-cup)
freeze-dried egg equivalent of one egg, rehydrated (original recipe: 1 egg)
1 tsp. vanilla extract
18-20 milk chocolate kisses, unwrapped (sugar-free also available)

DIRECTIONS

In a mixing bowl, cream the peanut butter and the sugar/Stevia. Add the egg and vanilla, beating until well-mixed. Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes. The tops should be slightly cracked. Remove from oven and press one chocolate kiss onto the top of each cookie. Cool 5 minutes before removing to wire racks to cool completely.

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Tuscan Pesto Soup

I love a good soup in the winter, and this one is absolutely full of goodness. Vegetables, beans, and even wheat berries (read their health benefits here) combine with Italian seasonings and pesto for a delicious, hearty soup.

Better still, this soup is pantry-friendly, so all the ingredients can be kept on hand for a convenient last-minute dish or even in case of emergency.

TUSCAN PESTO SOUP

PREP TIME: 10-15 minutes
COOK TIME: 50 minutes

INGREDIENTS

4 c. water
4 c. chicken broth
1 tsp. basil
2 tsp. Italian seasoning
2/3 c. dry wheat berries
1/4 c. dried minced onion
1/2 c. freeze-dried spinach (optional, but it's so good)
2 Tbsp. pesto
8 oz. can carrot slices, drained
2 cans Italian diced tomatoes, undrained
2 cans navy beans, rinsed and drained

DIRECTIONS

Place water, chicken broth, basil, Italian seasoning, wheat, onion, and spinach in a large soup pot. Bring to a boil over high heat. Boil for 5 minutes. Cover and reduce heat to low. Simmer for 45 minutes. Stir in pesto, carrots, tomatoes, and beans, then heat through over medium heat about 5 minutes.

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Rich Sugar-Free Hot Chocolate Mix

Lucky for us, cocoa has a lot of health benefits! From lower cholesterol to lower blood sugar, cocoa is our friend.

However, we only get these health benefits from natural cocoa, not Dutch-processed cocoa most often used in store-bought hot chocolate. Dutch-processed cocoa means that the cocoa beans have been washed in an alkaline solution of potassium carbonate, which neutralizes their acidity. This makes the cocoa dissolve much quicker in liquid, but it also neutralizes all those health benefits.

I have played around with a few different recipes to settle on my very favorite homemade sugar-free hot chocolate mix. A cup of this is a MUST for me every day in the winter! It's a huge part of my hygge self-care, actually!

It's sugar-free, has the health benefits of natural cocoa, and has a richer flavor than any of the homemade hot chocolate mix recipes I've tried due to minimal use of nonfat dry milk.

It does have a little different flavor than packaged hot chocolate mixes, especially because of the natural cocoa (as opposed to the alkalized, processed cocoa we're used to in hot chocolate), but I hope you like it as much as I do.

RICH SUGAR-FREE HOT CHOCOLATE MIX

PREP TIME: around 10 minutes for the mix, then just a few minutes to make a cup

INGREDIENTS

1 1/2 c. Nido dry whole milk (usually in the Mexican section of the grocery store), or any other brand dry whole (not nonfat) milk like Peak. Alternatively, you can use powdered creamer in place of the dry whole milk.
1/2 c. nonfat dry milk
1/2 c. natural unsweetened cocoa, sifted (to help it dissolve better in water)
1/2 c. sweetener such as Stevia (or more, if you like)
1 c. very hot water

DIRECTIONS

Combine the dry ingredients well, then store in a jar or cannister. To make 8 oz. of hot chocolate, pour approximately 1/2 c. very hot water into a mug. Stir in 2 Tbsp. (heaping, if you like) into the water. Stir well and let sit for a minute to allow time for the dry mix to dissolve. You'll want to mix it more than processed hot chocolate mix that dissolves quickly--and you may need to smash any lumps in the mixture you might see. Add the remaining 1/2 c. hot water and stir well. Enjoy!

Try this recipe, then comment and let me know how you like it in the comments! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Spiced Wheat Berry Pilaf

Pilaf is a Middle Eastern dish normally made of rice. Nutty-flavored cooked wheat berries replace rice in this version. And it's a big win in the pantry-friendly department. All of the ingredients store well in the pantry.

The spices in this dish definitely have a Middle Eastern flair, and there are chopped pistachios and dried apricots, too. Although the flavor is quite different from what we are normally used to, my family liked this dish.

I think it's great served with chicken. I serve it with grilled chicken breasts, but the pantry-friendly version of this idea would be rehydrating some freeze-dried chicken and stirring it right in!

Remember when I told you about the benefits of wheat berries? They store really well (like, for decades), and they're very nutritious. Since then, I've been exploring a variety of wheat recipes, and I've found some good ones, such as Overnight Cracked Wheat Cereal with Mix-Ins, Crunchy Wheat Snacks, and the Italian Vegetable Wheat Berry Bowl.

I think this one is the most unique and interesting of the bunch!

SPICED WHEAT BERRY PILAF

PREP TIME: 50-55 minutes
COOK TIME: about 5 minutes

INGREDIENTS

1 c. wheat berries
3 c. water
2 Tbsp. olive oil
1/2 c. finely chopped apricots
1/2 c. roughly chopped pistachios, shelled
1/2 tsp. garlic salt
1/2 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. mint flakes
1 Tbsp. lemon juice

DIRECTIONS
Place wheat berries and water in a medium pot. Bring to a boil over high heat. Boil 5 minutes. Reduce heat to low, cover the pot with a lid, and simmer for 45 minutes. Drain off excess water. In a large skillet, heat oil over medium heat for 3 minutes. Stir in cooked wheat, apricots, pistachios, cinnamon, cumin, mint flakes, garlic salt, and lemon juice. Heat through.

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hot Chocolate Cookies (jar mix)

These cookies are SO good! Here's the thing: Hot chocolate is my favorite thing this time of year! So hot chocolate cookies just hit the spot. Stay tuned because--like the other mixes I've shared here since May--they make fantastic gifts for neighbors and friends.

Ask me why I love gifting these jar mixes to neighbors and friends. Go ahead.

First, they're easy to assemble, and I can make these mixes weeks and weeks before actually giving them out. It makes December less busy for me. Second, people are often inundated with treats this time of year, so I love giving people an option to enjoy my treat in February or April if they prefer.

And, of course, jar mixes are fantastic to make ahead of time for yourself! Need to throw a quick meal together? Pull out the jar of Taco Soup, Chicken Noodle Soup, Turkey & Stuffing, Vegetable Legume Soup, or Hearty Breakfast and whip it up in no time. Or always have Peachy Oat Bread, Oatmeal Chocolate Pecan Cookies, or these Hot Chocolate Cookies on hand all the time, too.

I personally love stirring a candy cane piece into my hot chocolate for some delicious mint hot chocolate, which is technically what this recipe is. But if you don't, you can leave out the candy cane bits.

IMPORTANT NOTES ABOUT THIS JAR MIX:

Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.
If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
Making these cookies requires oil and eggs in addition to the dry ingredients in the jar mix. Oil is already pantry-friendly, but there are a few pantry-friend options for eggs, which you can find here. I made these cookies using the pantry-friendly (shelf-stable) dried egg powder, and they turned out great.

HOT CHOCOLATE COOKIES

PREP TIME (making the jar mix): 10 minutes
COOK TIME: 20-25 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

1 1/4 c. flour
1/4 c. cocoa
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda

In a small baggie, combine:

2/3 c. chocolate chips
1/2 c. Mallow Bits (or if you want them in bulk to give away as jar mix gifts, try these)
1/3 c. crushed candy canes or Andes Peppermint Crunch Baking Chips (optional) NOTE: If you use candy canes, they'll stay crunchy after baking. The Andes chips will melt like the chocolate chips and Mallow Bits.

Place the baggie in the jar on top of the baking ingredients.

Consult the directions below for more accurate directions.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Preheat oven to 350 degrees. Remove baggie from the jar. Mix jar contents with 2 eggs and 1/2 c. oil using an electric mixer. When mixed thoroughly, stir in contents of baggie. Using a 1-inch cookie scoop, scoop dough onto a cookie sheet. Bake 7-9 minutes. Let cool at least 5 minutes on the cookie sheet before removing to a wire cooling rack. Cookies will be very soft.

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray! This blog post was a featured favorite here:

Thanksgiving Dinner Casserole (jar mix)

In my quest to find some great meals in a jar, I came across an awesome idea for turkey and stuffing in a jar from Rainy Day Food Storage. It's more of a casserole, in my opinion, and since it includes cranberries and even gravy right in the mix, I think the best name for this recipe is Thanksgiving Dinner Casserole. It has such a homey, comfort-food flavor. And it smells like Thanksgiving.

Isn't this the most amazing idea to send to college students, those in the military, or others who are away from home at Thanksgiving?

I absolutely love the idea of giving a meal in a jar, too, because it's a little like preparing someone a home-cooked meal when it's not possible for me to actually do it. What a perfect gift!

Plus, these are easy to make ahead for yourself, too. Pull out a jar for a quick meal or a quick treat, or even in an emergency.

IMPORTANT NOTES ABOUT THIS JAR MIX:

Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.
You can purchase many of the ingredients for this recipe at your local grocery store.
You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do) or at Honeyville or at Augason Farms, OR you can dry them yourself using a food dehydrator. That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too. I dried the carrots and the celery for this recipe myself, and I was amazed at how easy it was and how well the flavor was preserved.
If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

THANKSGIVING DINNER CASSEROLE

PREP TIME (making the jar mix): 10 minutes
COOK TIME: 30-35 minutes

Obviously, this photo was taken pre-renaming:
Thanksgiving Dinner Casserole

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

1 c. freeze-dried turkey (only available here, to my knowledge; may substitute freeze-dried chicken from here where I get a referral discount or here, if preferred)
1 packet chicken gravy mix, dry
1 tsp. poultry seasoning
1 1/2 c. seasoned stove-top stuffing
1/4 c. dehydrated carrots (available here where I get a referral discount, or here or here, or you can dry your own with a food dehydrator)
1/4 c. dehydrated celery (available here where I get a referral discount, or here or here, or you can dry your own with a food dehydrator)
1/4 c. dried onion
1/4 c. dried cranberries

See updated directions below.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

In a medium pot, bring 4 cups of water to a boil. Stir in the contents of the jar. Remove from heat and let sit, covered, for 10 minutes. Return to heat, uncovered, and simmer about 20 minutes, stirring periodically.

See? Thanksgiving Dinner Casserole from a Jar. :)

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Oatmeal Chocolate Pecan Cookies (jar mix)

I have loved this cookie recipe for what seems like forever. The rice crispy cereal adds this great chewiness, and it's delicious combined with the oats and the nuts.

Originally, this recipe did not have chocolate in it. I know--I don't get it. So the chocolate chips are my addition. *curtsy* You're welcome!

Fall is my favorite time of year to start thinking about Christmas, particularly what little gift I can give this year to neighbors and friends. Jar mixes are some of my favorites! If you missed the meals and breads I have already shared here, go back and check them out on the first Fridays of the month since May. You can also click the "jar mix" label in blue at the bottom of this post.

Jar mixes are perfect to give away as gifts, but they are easy to make ahead for yourself, too. Pull out a jar for a quick meal or a quick treat, or even in an emergency. (Hello, snow days.) Or for a sick friend!

I think giving cookie mixes instead of cookies as Christmas gifts is absolutely perfect. You let someone know you're thinking of them, but if they've already got SO. MANY. TREATS., this is something they can whip together in February or March! I love that idea. Jar mixes are pretty great.

IMPORTANT NOTES ABOUT THIS JAR MIX:

Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.
If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
Making these cookies requires softened butter, vanilla, and eggs in addition to the dry ingredients in the jar mix. You can find pantry-friendly substitutions here.

OATMEAL CHOCOLATE PECAN COOKIES

PREP TIME (making the jar mix): 10 minutes
COOK TIME: 15-20 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, packing the ingredients in tightly:

1 c. flour
1/2 c. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 c. packed brown sugar
1/2 c. old-fashioned (not quick-cooking) oats
1/2 c. chocolate chips
3/4 c. rice crispy cereal
1/3 c. chopped pecans

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Preheat oven to 350 degrees. In a large mixing bowl, cream 1/2 c. softened butter until fluffy. Add 1 egg and 1 tsp. vanilla. Gradually add jar mix. Drop by rounded spoonfuls 2 inches apart on baking sheets. Bake 8-10 minutes until golden.

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hooray! This post was a featured favorite here:

Vegetable Legume Soup (jar mix)

Can you believe a soup with zucchini, cauliflower, and peas that's pantry-friendly? It's got hearty black-eyed peas and lentils, too. Combine it with a slice of Rosemary Olive Oil Bread or Soft Two-and-a-Half-Hour Whole Wheat Bread, and you've got a perfect little meal!

As I mentioned in May, I'll be sharing jar mixes each month from now (May, really) through December to give you some great ideas for gift-giving to neighbors and friends. I love the idea of giving a meal in a jar because it's such a time-saver for the recipient during a busy time of year. I have had more than one friend tell me how perfect the meal in a jar was!

Plus, these are easy to make ahead for yourself, too. Pull out a jar for a quick meal or a quick treat, or even in an emergency.

IMPORTANT NOTES ABOUT THIS JAR MIX:

Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.
You can purchase many of the ingredients in this Vegetable Legume Soup at your local grocery store.
You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do) or at Honeyville or at Augason Farms, OR you can dry them yourself using a food dehydrator. That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too.
If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

VEGETABLE LEGUME SOUP

PREP TIME (making the jar mix): 10 minutes
COOK TIME: 45 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

1 c. dried zucchini (See notes above for purchase options for the freeze-dried and dehydrated ingredients.)
3/4 c. dried cauliflower
1/2 c. dried peas
1 tsp. onion powder
1/2 tsp. garlic salt
1 tsp. parsley
1/2 tsp. thyme
2 Tbsp. tomato bouillon (like this--I find it in the Mexican aisle of my local grocery store; can substitute chicken bouillon if desired)
1 tsp. oregano

In a small baggie, combine:

1/2 c. black-eyed peas
1/2 c. lentils

Place the baggie in the jar on top of the vegetables and spices.

Follow the updated directions below as well as
the correct layering order above.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Pour lentils and black-eyed peas from the baggie into a pot with 10 c. water. Bring to a boil over high heat, then cover and simmer on low for 30 minutes. Add all the vegetables and spices left in the jar and continue simmering 15 minutes.

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Chicken Noodle Soup in a Jar

If summer doesn't feel like the best time for soup, stick with me! This soup is something special. It's pantry-friendly. That means it's shelf-stable, so you can put together the mix now and eat it come fall! Or gift it.

Soups are one of my favorite meals to just pull out of the pantry and make. And this one is a great one because it's something you can gift to someone else, too!

Plus, these are easy to make ahead for yourself, too. Pull out a jar for a quick meal or a quick treat, or even in an emergency.

And, hey, this is also a great thing to have on hand to make IN 15 MINUTES! to take to a sick friend, too. There's something healing about chicken noodle soup.

IMPORTANT NOTES ABOUT THIS JAR MIX:

Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.
You can purchase many of the ingredients in this Chicken Noodle Soup at your local grocery store.
You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do) or at Honeyville or at Augason Farms, OR you can dry some of them yourself using a food dehydrator. That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too. I dried my own celery and carrots for this recipe. (And, to be honest, I can't believe how amazing they turned out! They rehydrate just like fresh in this recipe.)
If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

CHICKEN NOODLE SOUP

PREP TIME (making the jar mix): 10 minutes
COOK TIME: 15 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

2 Tbsp. dried onion
3 Tbsp. chicken bouillon
1 Tbsp. parsley
3 Tbsp. non-dairy creamer (coffee creamer)
3 Tbsp. dehydrated celery (See notes above for purchase options for the freeze-dried and dehydrated ingredients in this recipe.)
1/4 c. dehydrated carrots
3/4 c. freeze-dried chicken
2 1/2 - 3 c. wide egg noodles

See below for updated directions.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Bring 10 c. water to a boil over high heat. Add jar mix, then lower heat to medium-high and cook, uncovered, for 15 minutes.

Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Hearty Breakfast in a Jar

Breakfast from a jar? Yep! In fact, this hearty breakfast is full of protein, too. Make several jars to have on hand any time--whether during an emergency or just in a pinch--or do what I love to do: gift it!

Plus, these are easy to make ahead for yourself, too. Pull out a jar for a quick meal or a quick treat (coming soon), or even in an emergency.

This recipe is courtesy Chef Tess from Honeyville, though I did make a few slight adjustments. You can get all the ingredients from Honeyville, and you'll find links in her original blog post there. You can also get the ingredients here (where I get a little discount if you do).

I appreciated that Chef Tess pointed out there in her blog post that sometimes when you buy cans of freeze-dried food, they can seem a little spendy, but when you really look at how many pounds of meat or how many dozen eggs are in the can, it makes a lot more sense!

This was a delicious meal! I'm so glad I tried it. You'll notice in the photo below that the cooked eggs come out a little green with all the herbs added, but they're yummy. And you might also notice that the little cooked sausage bits are hard to see among the potatoes (which look like meat, I think). They're a little easier to recognize in the jar.

IMPORTANT NOTES ABOUT THIS JAR MIX:

Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.
If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

This is a really tasty and simple dish. I really think this breakfast in a jar meal would make a perfect gift!

HEARTY BREAKFAST IN A JAR

PREP TIME (making the jar mix): 10 minutes
COOK TIME: 30 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

2 c. dehydrated diced potatoes (see notes above for ingredient purchase options)
1 c. freeze-dried sausage

Then in a small baggie, combine:

1/2 c. freeze-dried scrambled eggs
1/3 c. freeze-dried cheddar cheese
1 tsp. Italian seasoning
1 tsp. parsley
1/2 tsp. salt

Place the baggie in the jar on top of the potatoes and sausage.

Word to the wise: make sure your hole punch doesn't cut out the instructions. ;)
Also, I updated the directions below, so be sure you use those instead of what you see above.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Place potatoes and sausage in a large bowl. Pour 4 c. boiling water over. Cover to allow rehydration for 15 minutes. Mix baggie contents with 3/4 c. cold water, whisking well. Let sit at least 5 minutes. Heat 1 Tbsp. oil in a large skillet over medium heat. Drain potatoes and sausage, then place in the large skillet. Cook for 5 minutes without stirring. Cook 10 more minutes, stirring every 5 minutes. Meanwhile, heat a small skillet over medium-low, then place egg-cheese mixture in. Cook several minutes until done. Serve eggs over the potato mixture.

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