English Muffin Scramble


Servings: 2 sandwiches

Storage Life of Ingredients: 1 year


A homemade English muffin freshly toasted with eggs, ham, and cheese captured in the middle. A perfect breakfast!





Pictured Process



Dice ham into bite-size pieces. I keep different types of ham in my freezer; deli, diced, ham steak, and whole hams for holidays. I also store canned smoked ham. Spray a skillet with a cooking spray and cook the ham over low heat.



Add the scrambled eggs. When eggs are almost done, add cheddar cheese. In this skillet I cooked 2 fresh eggs.



In this skillet I cooked 4 reconstituted crystallized eggs and reconstituted freeze-dried cheddar cheese. Reconstitute the eggs and cheese according to package directions.




Fork split 2 English muffins.




Toast, butter, and fill with eggs, ham, and cheese. The picture below is a sandwich with fresh eggs and cheese.



The following picture is a sandwich with rehydrated eggs and cheese.



While they look different, my husband and I could not tell much difference in the taste. The texture of the eggs is a little different, but still very good.



Storage Tips


English Muffins: The ingredients to make English muffins have a storage life of 1 year.


Ham: Canned ham has a shelf life of about 3 years. Check the "best by" date on the can. I also store ham in my freezer. If I reseal it in a vacuum-sealed storage bag which takes out the oxygen, it will last at least a year in my freezer.


Cooking Spray: According to the can, my cooking spray has a shelf life of a little over a year. Check the "best by" date on the container.


Crystallized Eggs: Powdered whole eggs work great for baking, but if you are going to make eggs to eat as a meal, purchase crystallized eggs (or raise some chickens!). They reconstitute much easier than powdered eggs and taste like real eggs. Crystallized eggs cost about twice as much as regular eggs, so I purchase a year’s supply, but only rotate one or two cans a year. Crystallized eggs store for five to ten years, so regular eggs can be used most of the time and the stored eggs only have to be replaced every five to ten years. Once a can of eggs is opened, store the remaining eggs in a storage bag in the freezer. Label the bag with directions for reconstituting, the date it was purchased, and the date it expires. The storage life for an open can on the shelf is one month. This is an estimated storage shelf life. You should always check the expiration date on the container or check with the manufacturer.

Freeze-Dried Cheddar Cheese: Freeze-dried cheese tastes like regular grated cheese. It melts in casseroles and is my cheese of choice for storage. Like crystallized eggs, freeze-dried cheese costs twice as much as the grated cheese you buy in the grocery store. Store half of the cheese needed for a year’s supply using freeze-dried, and the other half using packages of grated cheese, stored in the freezer. Freeze-dried cheese is good for five to ten years, so it only has to be replaced every five years. This is an estimated storage shelf life. You should always check the expiration date on the container or check with the manufacturer. Once the cheese is opened, place it in a freezer storage bag and keep it in the freezer. Label the bag with directions for reconstituting. One cup of cheddar cheese is equal to four ounces of frozen, shredded, cheddar cheese. There are ten cups in a #10 can of freeze-dried, shredded cheddar cheese.


Dehydrated Butter: Dehydrated butter powder has a shelf life of 5 years unopened. Once opened, I store mine in a freezer bag and place it in the freezer. Label the bag with directions for reconstituting, the date it was purchased, and the date it expires. I also store regular butter in the freezer. The only thing that I have found I cannot used frozen butter for is puffed pastry.

Alternative Cooking Methods


You can use any of the following outdoor equipment to cook the ham and eggs. The English muffins can also be toasted using the rocket stove.


Propane Camp Stove


Propane Griddle


Rocket Stove


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