🍳 Breakfast in a Jar
Pressure Canned Sausage, Eggs, Potatoes & Cheese
📌 In This Article
🍳 The Breakfast in a Jar Story
"Back by popular demand at my house. Hubs used the last breakfast in a jar this morning and asked for more. Feels good to be canning again!" 🍳✨
Breakfast in a Jar is the ultimate grab-and-go meal – a hearty combination of sausage, eggs, potatoes, bell peppers, onions, and cheese, all pressure canned for shelf-stable convenience. It's perfect for busy mornings, camping trips, or just when you want a hot breakfast without the fuss .
This recipe has been tested and perfected by home canners. It makes 6-7 pints of delicious, protein-packed breakfast that will keep for up to 18 months. Just open, heat, and enjoy!
💬 Why it works: "Eggs, sausage, and potatoes are low-acid foods that must be pressure canned. This tested recipe ensures safety and amazing flavor ."
📦 Ingredients – For 6-7 Pints
Base Ingredients (From the Handwritten Recipe)
- 🥩 2 packages sausage – cooked and crumbled (about 2 lbs)
- 🥓 1 package diced ham – optional
- 🥚 36 eggs – blended well
- 💧 ½ pint water – 8 oz (for eggs)
- 🧂 Seasonings – to taste (salt, pepper, etc.)
The "Dry It / Can It" Version (Handwritten Recipe)
- 🧅 1 cup sautéed onion
- 🫑 1 cup sautéed bell pepper
- 🥔 4 cups potatoes – diced and browned
- 🥩 2 cups meat – sausage or ham, cooked
- 🥚 8 large eggs – uncooked, scrambled
- 🥛 1¾ cups milk
- 🧂 1 tsp salt & pepper
- 🧀 1 cup shredded cheese – cheddar or your favorite
💡 Pro tip: "Use the handwritten recipe – it's the one that's been tested and works perfectly every time."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Wash 6-7 pint jars, lids, and bands in hot, soapy water. Keep them hot in your dishwasher or a pot of hot water .
- Prepare your pressure canner according to the manufacturer's instructions, adding 2-3 inches of water .
Step 2 – Cook the Meat
- Cook the sausage (and ham if using) in a large skillet until browned and cooked through. Drain excess grease .
- If using the "Dry It / Can It" version, sauté the onion and bell pepper until softened .
Step 3 – Prepare the Potatoes
- If using potatoes, dice them into small cubes (about ¼-inch).
- Brown the potatoes in a skillet with a little oil until golden and cooked through .
- Let cool slightly.
💡 Pro tip: "Par-cook potatoes before adding to jars – they hold their texture better during pressure canning ."
Step 4 – Prepare the Eggs
- In a large bowl, blend the 36 eggs until smooth and frothy .
- Add the ½ pint (8 oz) of water and mix well .
- If using the smaller recipe: scramble the 8 eggs with 1¾ cups milk and 1 tsp salt & pepper .
⚠️ Important: "Raw eggs are low-acid foods and must be cooked during the pressure canning process. The heat will fully cook them ."
Step 5 – Combine Everything
- In a large bowl, mix together the cooked meat, potatoes, onions, peppers, and any other vegetables .
- Add the blended eggs (or scrambled egg mixture) and stir until everything is evenly distributed .
- If using cheese, fold in the shredded cheese .
Step 6 – Fill the Jars (Hot Pack)
- Using a canning funnel, ladle the breakfast mixture into the hot jars .
- Fill each jar, leaving 2 inches of headspace (this is critical for this recipe) .
- The mixture will expand during processing, so do not overfill .
⚠️ Critical: "Leave 2" headspace! This is more than standard canning recipes – it's essential because eggs expand significantly during pressure canning ."
Step 7 – Seal the Jars
- Run a non-metallic spatula around the inside of each jar to remove any trapped air bubbles .
- Wipe the jar rims with a clean, damp cloth to ensure a perfect seal .
- Center the lids on the jars and screw on the bands until they are "fingertip tight" – just snug, not forced .
🔒 Pressure Canning – The Safe Way
Processing Times
- Pint jars: 75 minutes at 10 psi (0–1,000 ft)
- Quart jars: 90 minutes at 10 psi (0–1,000 ft)
Altitude Adjustments
- 0 – 1,000 ft: 10 psi
- 1,001 – 2,000 ft: 11 psi
- 2,001 – 4,000 ft: 12 psi
- 4,001 – 6,000 ft: 13 psi
- 6,001 – 8,000 ft: 14 psi
- 8,001 – 10,000 ft: 15 psi
Step-by-Step Canning Process
- Place the filled jars onto the rack in your prepared pressure canner .
- Lock the canner lid and turn the heat to high.
- Let steam vent from the petcock for a full 10 minutes before adding the weight or closing the vent .
- Bring the canner to the correct pressure (10 psi for 0-1,000 ft) .
- Once the correct pressure is reached, start your timer. Maintain constant pressure for the entire 75 minutes (pints) or 90 minutes (quarts) .
- When processing time is complete, turn off the heat and let the canner depressurize naturally. Do not rush this step .
- Once the pressure gauge reads zero, wait a few more minutes, then carefully remove the lid, tilting it away from your face .
- Let the jars sit in the canner for 10 more minutes before removing them to a towel-lined counter .
- Cool for 12-24 hours, then check seals. Lids should be concave and not flex when pressed .
⚠️ Critical Safety: "Breakfast in a jar MUST be pressure canned. Water bath canning is NOT safe for eggs, meat, or potatoes ."
💡 Pro Tips for Perfect Breakfast in a Jar
- 🥚 Use fresh eggs: Fresh eggs have better texture and flavor after canning .
- 🥔 Par-cook potatoes: This prevents them from becoming mushy during canning .
- 🧀 Add cheese sparingly: Cheese can cause texture issues – use high-quality cheese that melts well .
- 🧂 Season lightly: Flavors concentrate during canning – season gently and adjust when reheating .
- 💧 Don't skip the water: The 8 oz of water helps create steam and ensures even cooking of the eggs .
- 🍳 Reheat options: Heat in a skillet, microwave, or even campfire – it's already fully cooked!
- 📝 Use the handwritten recipe: It's been tested by the home canner who developed it .
❓ Frequently Asked Questions
❓ Can I water bath can this?
No – this contains eggs, meat, and potatoes, which are low-acid foods. It MUST be pressure canned for safety .
❓ Can I use turkey sausage?
Yes – any cooked breakfast meat works well.
❓ Can I add other vegetables?
Yes – mushrooms, zucchini, or spinach work great. Just sauté them first to remove excess moisture .
❓ How long does breakfast in a jar last?
Properly canned jars last up to 18 months in a cool, dark pantry .
❓ Why 2" headspace?
Eggs expand significantly during pressure canning. The extra space prevents jars from breaking .
❓ Can I use frozen potatoes?
Yes – thaw and drain them well before using.
❓ What if my jars don't seal?
Refrigerate and eat within 3-4 days.
❓ Can I double this recipe?
Yes – just make sure your pot and canner can handle the volume. Process in batches .
❓ How do I reheat it?
Heat in a skillet for 5-7 minutes, or microwave in a bowl for 1-2 minutes .
❓ Can I add salsa?
Yes – a few spoonfuls of salsa add great flavor. Just don't overfill the jars .
📄 Printable Recipe Card
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║ BREAKFAST IN A JAR ║
║ Pressure Canned Sausage, Eggs, Potatoes & Cheese ║
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YIELD: 6-7 pints | TIME: 75 min processing
INGREDIENTS (Handwritten Recipe):
- 2 packages sausage, cooked
- 1 package diced ham (optional)
- 36 eggs, blended
- ½ pint (8 oz) water
- Seasonings to taste
INGREDIENTS (Dry It / Can It Version):
- 1 cup sautéed onion
- 1 cup sautéed bell pepper
- 4 cups potatoes, diced & browned
- 2 cups meat (sausage or ham)
- 8 eggs, scrambled + 1¾ cups milk
- 1 tsp salt & pepper
- 1 cup shredded cheese
INSTRUCTIONS:
1. Cook sausage (and ham). Drain grease.
2. Brown potatoes. Sauté onions and peppers.
3. Blend eggs with water (or scramble with milk).
4. Combine meat, vegetables, eggs, and cheese.
5. Fill hot pint jars, leaving 2" headspace.
6. Wipe rims, apply lids (fingertip tight).
7. Pressure can at 10 psi: 75 min (pints) or 90 min (quarts).
8. Let pressure drop naturally. Cool 12-24 hours.
9. Check seals.
STORAGE: 18 months (cool, dark place).
"Back by popular demand – hubs used the last jar this morning and asked for more!" 🍳✨
© CanningRebels — Breakfast in a Jar | Pressure Canned Sausage & Eggs
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