• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt in my Coffee logo
  • Homestead Animals
    • Raising ducks for eggs
    • Raising chickens
    • Raising quail
  • Gardening
    • Vegetable Gardening
    • Growing Fruit Trees
  • Recipes
    • Breakfast
    • Bread Recipes
    • Main Dishes
    • Treats and Desserts
  • Homestead Crafts
    • Easy Sewing Projects
    • Holiday crafts
    • Natural dyeing
    • Spinning
    • Blacksmithing
  • About
    • Contact

Home » Freezing » How to Freeze Eggs

How to Freeze Eggs

Published Sep 30, 2021 · Last updated Sep 30, 2021 · By Anna · 51 Comments

26K Shares
Pin26K
Share485
Yum1
Pocket
Buffer8

You CAN freeze eggs for long term storage. I tested every method for freezing eggs, and this is hands-down the method that gives me the best results.

how to freeze eggs

This article contains affiliate links. Click here to learn more.

Our youngest batch of chickens has just started laying eggs over the last couple of weeks. Finding those first cute little eggs  (sometimes in the nesting boxes, but just as often on the coop floor or even in the middle of the yard!) is one of the joys of late summer that just never gets old.

This also means that suddenly, we've gone from barely getting enough eggs keep us supplied, to eggs coming out our ears.

I love it! We've been doing some extra baking, and having some fantastic frittatas and quiches for dinner. But even still - they're starting to pile up. Just a bit.

I could sell them - and I do sell a few dozen here and there. But the first thing I like to do when I get a surplus of eggs is to replenish my freezer stash.

Every now and again, we get to a point in the year where we just don't get enough eggs from our girls to quite meet our needs. In the late summer or early fall, the adult birds go through a molt, and stop laying for a while. Also, the darkest days of winter slow down production.

I've even had the girls go on "egg strike" for emotional reasons, like the time they had a particularly scary run-in with a hawk. It had flown right into the coop, and had my sweet little Eidelweiss in its talons. Even though I was able to rescue her (at a full 9-months pregnant, mind you! And no - the hawk wasn't hurt.) that little escapade put my poor babies in a tizzy for many, many days. No eggs for me.

how to freeze eggs

So now and again, even with 20 chickens - we find ourselves needing extra eggs.

Thankfully, I always have a good supply in the freezer, so we never run out. They thaw beautifully, and cook up nicely. We usually scramble them, or use them in baking. For those purposes, I find it almost impossible to tell the difference between fresh and frozen eggs.

The only way I can tell the difference is if I cook them over easy. The yolk is a tad more sturdy - not exactly rubbery, but...different. It's not terribly off-putting, but I can definitely tell the egg has been frozen. For scrambled eggs though - total perfection.

I find that they maintain their quality for a very long time when properly frozen. The "powers-that-be" say that eggs can be frozen for up to 6 months. But, especially when vacuum-sealed, I find they last very well, and I'd be hard-pressed to tell the difference between an egg that's been frozen for one week or one year.

how to store extra eggs

How to freeze eggs

So here's my method for freezing eggs.

I far prefer freezing raw whole eggs individually, so that I can just take out however many I need at a time. I do that by using this heavenly little silicone soap mold. It costs about $6, and it might be the best $6 I've ever spent on kitchen tools. It gets used for a lot of things, but this is what I use it for most - freezing eggs.

Crack one egg into each space in the mold. Slide a flat cutting board or cookie sheet underneath, so you can easily move it to the freezer.

Can you use an ice cube tray for freezing eggs?

You bet! While I far prefer the dimensions, and easy use of the silicone mold, you can absolutely use an ice cube tray. Most standard ice cube trays have small enough sections that you'll need to separate each egg, in order for them to fit without spilling over. (Freeze the egg whites in half of the cubes, and the egg yolks in the other.)

If you're using a hard plastic ice cube tray without much flexibility, you may want to spray your tray with cooking spray before adding the eggs. A silicone tray will very easily release the frozen eggs without the need of any slick coating, but releasing frozen eggs from a stiff ice cube tray can be a little trickier.

A major benefit to using either a silicone mold, or a jumbo ice cube tray, is that you can freeze whole eggs without having to divide them. For the way I cook, this is something I find I really prefer.

How to freeze chicken eggs

Once the mold (or ice cube tray) is filled, slip the whole mold onto a shelf in your freezer, and let the eggs freeze until hard. Freezing the eggs in a single layer works better than stacking molds on top of each other. I find that 4 hours is usually plenty of time for the eggs to solidly freeze.

Once they're frozen, just pop them out, and place into freezer bags.

How to freeze eggs

Packaging eggs for short term storage

If I'm just doing a few at a time, I'll sometimes use regular ziploc sandwich bags. 4 eggs fit nicely.

You can also store them in any freezer-safe container, and that works just fine if you're planning to store eggs for only a month or two.

Packaging frozen eggs for best results with long term storage

Usually, if I'm freezing eggs, I keep two molds going constantly for a couple of days, and I freeze a LOT of eggs all at once. I put them into vacuum sealer bags - 8 in the quart size, and 12 in the gallon size (I've linked the kind I use - sturdy and not prone to leaking, but cheaper than the name brand).

I seal them up, using my vacuum sealer. (This is the one I have. Don't buy it. It works, but you'll wish you bought a better one - pinky swear.)

Don't forget to label the bags of frozen eggs

Then I stack them flat, one on top of the other, in a corner of my big old chest freezer in the basement. It's an amazingly space-efficient way of fitting a LOT of frozen eggs into a fairly small, organized space.

The best way to freeze eggs

If you don't have a silicone mold, and don't want to get one - you can also hack it with a muffin tin. Use it just like the silicone mold, breaking one egg into each space, and freezing until solid. To un-mold the individually frozen eggs, turn upside down over a cookie sheet, then set something warm over the bottom of the muffin tin. A hot water bottle works well. You want to thaw the bottom of the eggs just enough to easily pop them out, then place them in freezer bags, just like the instructions above.

HOW TO THAW FROZEN EGGS FOR COOKING

To use frozen eggs, just pull out the number of eggs you need. Thaw for a few hours (or overnight) in a bowl, in the refrigerator.

This is important. Thawing the frozen eggs slowly in a refrigerator, rather than quickly at room temperature, is really key for not getting egg yolks with a rubbery texture.

If you're making up a big quiche or another large egg dish, and are going to use a whole package of eggs, just let them thaw right in the freezer bag, in the fridge. When you're ready to use them, snip a corner off the bag, and pour them into your mixing bowl. So easy. So tidy.

How to freeze duck eggs

Best recipes for cooking with frozen eggs

Previously frozen eggs work better in some recipes than others. For example, if you're looking to make something like Eggs in Purgatory, or Eggs Benedict, where a smooth and delicate texture of the yolk is really important to the finished quality of the meal, you may want to opt for fresh eggs instead.

However, frozen eggs work wonderfully in baked goods, and almost any egg dishes where you'd beat the eggs before cooking. Some recipe that work especially well with thawed frozen eggs are:

  • Any type of quiche
  • Scrambled eggs
  • Breakfast burritos
  • Tortilla de Patatas
  • Fritattas

Frequently asked questions about storing eggs

Should I add salt or sugar when freezing eggs?

Over the last couple of years it's become very popular for bloggers to suggest adding a teaspoon of salt to each cup of eggs to be used for savory recipes, or a teaspoon of sugar to each cup of eggs destined for sweet dishes. Other say to add a pinch of salt to each egg. Or to add salt to each cup of yolks, if you're separating whites from yolks.

I have tried these methods. In my opinion, beating the eggs and adding salt or sugar does not result in a better texture once the eggs thaw. It does throw off the flavoring of the recipes that I make with frozen eggs. And it does limit my options for what I can make with the eggs left in my freezer stash. Using sweetened eggs in a savory quiche is just never a good thing.

Long story short - I've tried adding salt or sugar, and I personally DO NOT prefer the results.

Help! I froze my eggs all beaten together. How can measure out one egg's worth?

No problem. If you're working with chicken eggs and they were frozen all beaten together, just measure out 3 tablespoons of the thawed egg mixture, for each egg that you need. If you're working with frozen duck eggs, 4 tablespoons should be just about right.

Can I freeze cooked eggs?

It depends on what kind of cooked eggs you're talking about.

Scrambled eggs freeze wonderfully.

This is a great way to prep easy morning meals, like breakfast burritos.

Can you freeze hard boiled eggs?

Unfortunately, cooked egg whites really never thaw well after being frozen. Cooked egg yolks on the other hand, really do. You can save the yolks from hard boiled eggs to freeze for garnishes, to crumble into salads, or even to whisk into dressings or sauces.

You can also cook egg yolks individually for freezing, by simmering them gently in a saucepan with enough water to completely cover them, for about 10 minutes. Remove from the water with a slotted spoon, let them drain, and then place into freezer bags or containers.

Can I freeze egg-based dishes like quiche?

Absolutely. Wrap quiche or other egg-based dish very well with plastic wrap, and freeze. To use, start by thawing overnight in the fridge, then re-heat in the oven or microwave like usual. For even better results, or to store longer than a few weeks, try freezing quiche on a tray until solid. Then place in a vacuum sealer bag, and vacuum seal to remove all possible air. Frozen this way, egg dishes like quiche can last very well for several months, and make great prep-ahead freezer meals!


This method of freezing whole raw eggs has very strategically streamlined my system for long-term egg storage.

It's made it so I never have to buy eggs - and I never dread using frozen ones, since these are easy to use, and not a big yellowish frozen lump, that needs to be thawed and then measured out into portions.

I hope this method works as well for you as it does for me!

Read Next: My 10 Favorite Ways to Use Extra Eggs

Pin it for Later:

how to freeze eggs

Save

Save

Save

Save

Save

Save

26K Shares
Pin26K
Share485
Yum1
Pocket
Buffer8
« Olive Oil Zucchini Muffins
Can Muscovies breed with other ducks? »

Reader Interactions

Comments

  1. Cowboy says

    October 30, 2021 at 3:04 pm

    I didn't notice any real texture difference with my frozen eggs in eating, but I did in cooking. Making scrambled eggs for breakfast, I noticed that they were more watery until they were thoroughly cooked. After that, they tasted just fine to me, and the texture was fine. In baking, etc, I don't see that there'd be any difference at all. I never even thought of using a square silicon mold. Been using muffin tins the whole time. I do get the appeal of neater packaging. Most our eggs get used for pickling, or frozen for later use, usually in baking.

    Reply
  2. trevia S nichols says

    June 28, 2020 at 2:58 am

    I'm been freezing eggs for the last 30 yrs to help with the budget, I was taught to mix up the eggs and pour into a ice tray and one cube equaled one egg, As you said the eggs are not the same for frying but are good in everything else it works out fine. I like how flat yours are I can see how they would store better, But the tray does 12 at a time, Also you can spray the eggs with a olive oil when you first freeze them to kept the edges from drying out.

    Reply
  3. Marlene Williams says

    June 24, 2020 at 2:53 pm

    Hi Anna, I'm not lucky enough to have a homestead instead of an apartment. I love your website. I learn so much! Can you freeze store-bought eggs? Would they turn out the same?

    Reply
  4. Lisa says

    May 04, 2020 at 9:06 am

    Hi, thanks for the great tip! I don’t have hens laying fresh eggs 😩, can I freeze store bought eggs the same and as long?

    Thanks,
    Lisa

    Reply
  5. Tracy Over says

    May 02, 2020 at 9:05 am

    Hi Anna,
    I am so intrigued with this post! My husband and I don’t have any girls right now - “resident” wildlife has seen to that - but we’re talking about having some girls again in the near future.
    I’m curious how you vacuum-sealed the eggs individually. Any tips/tricks that I can file away for future reference? I’ve already saved the silicone mold to my amazon wishlist 🙂

    Reply
  6. Kathy says

    April 23, 2020 at 2:23 pm

    Do you think it would be ok to beat the egg and then freeze it?

    Reply
  7. Laura says

    March 28, 2020 at 6:06 pm

    Than you so very much for sharing this post. I will be using it this weekend.
    When you first posted it, I never dreamed I would have to go there. But I shall.
    Thanks again for your wisdom and experience in these matters.
    Take care...

    Reply
    • Anna says

      March 28, 2020 at 8:13 pm

      Oh Laura, thank you so much for your heartwarming comment. Indeed, these times are taking us all places we'd never dreamed. I'm right there with you. Wishing health and peace to you and your family. Thanks again, and you take care as well! ♥

      Reply
    • Ophelia Toby says

      February 19, 2021 at 11:50 am

      Hello,
      Thanks for your tested wisdom. I was about to panic too many eggs. I am new to the chicken farm as a hobby

      Ihave a lot to learn. Keep up your posts.
      Ophelia,
      Lyons, Georgia

      Reply
  8. Rosemary says

    December 30, 2019 at 3:23 am

    H I Anna. Rosemary here from NEW ZEALAND. Many years ago my Mother used to put down winter eggs as they were called then ,in a goopy mix of preseveitor, in a 2 gallon tin . One thing I didn't like was having to taking them out of the tin. They were put in clean and fresh in their shells and were lovely. Thanks for you advice, Even now at 75 years old i still keep 5 chooks,thanks again Rosemary

    Reply
  9. Diane says

    October 12, 2019 at 9:26 am

    Wow, thank you so much!! I've had hens for 40 years and the only frozen eggs I'd use were when they froze before I brought them in!! This will be wonderful and also great for taking them camping! We always scramble those anyway! Thank you❤

    Reply
  10. Darla Horton says

    October 06, 2019 at 8:13 am

    My aunt used to freeze eggs in at canning jars, she separated and froze them.

    Reply
  11. Wendy says

    May 29, 2019 at 10:25 am

    Hi Anna,
    I just stumbled upon this great article and can’t wait to try it.
    My only question is, If I use the gallon bag to freeze 12 eggs but only want to use 2 or 3, How do I re-seal the bag afterwards?

    Reply
    • Anna says

      May 30, 2019 at 12:04 am

      Hi Wendy! You can re-vacuum seal the bag (I find there's usually room to do this if I've removed a few eggs, and my sealer lives on my counter so it's easy). But honestly what I usually do is just roll the top of the bag over and close it with a wooden clothes pin. Once I've opened a bag of frozen eggs, I usually go through it within several days, and I don't find that being closed but not vacuum-sealed makes a difference in that amount of time. I hope this helps! Thanks so much for the kind comment, and best of luck!

      Reply
  12. Perry says

    May 12, 2019 at 1:53 am

    Outstanding idea! Thank you. Years ago my mother used to freeze eggs for baking or eating, but your method is sensational.

    Reply
    • Anna says

      May 12, 2019 at 1:39 pm

      Hi Perry! Thanks so much for the kind words. It's amazing how far our kitchen resources have come in the last decade, isn't it? Hard to believe silicone molds like this haven't been around really all that long, but now I can't imagine my kitchen without them. Thanks again for the kind comment!

      Reply
      • Kathy says

        April 23, 2020 at 11:23 am

        How does this affect baking items?

        Reply
  13. Bon says

    May 11, 2019 at 1:06 am

    I froze my eggs last summer. It was killing me to have to buy eggs when the girls are molting and bodies resting in the winter. I used a small silicone muffin pan I had and it worked great I popped them into gallon freezer bags and dated the month collected and used the oldest ones first all winter long. They don't translate the same for fried eggs like a fresh so I bought a dozen here and there for that. I defrost mine and throw it in the blender to finely chop up the firm yokes and use for mayo, scrambled, quiche and baking. Anything you would use beat/scrambled up eggs.

    I am going to see how it comes out if I pre beat them and then freeze since the yoke consistency isn't a way we like them when fried.

    I am going to also try the slow defrost in the fridge you mentioned I have been doing it at room temp.

    Reply
    • Peggy Perry says

      April 13, 2020 at 11:06 pm

      Hi Anna
      Thank you for the great tip on freezing eggs. My question is I don’t have a food sealer; would freezing these in ziplock bags trying to get most of the air out work, or would the eggs not last as long in the freezer?
      Thanks
      Peggy

      Reply
      • Anna says

        April 13, 2020 at 11:56 pm

        Hi Peggy! You know, my food sealer died last summer so I had a good chance to test this. In my personal experience, I found that frozen eggs in regular ziploc bags last very, very well for about 6-8 months.

        After that, the outside edges slowly started getting a bit of a freezer burned texture which I found noticeable as a firmer texture once thawed. I've tested vacuum-sealed ones after 2 years in the freezer just for the sake of experimenting, and those ones were still as if I'd frozen them the day before. So there's definitely a difference in longevity, but if you're expecting to use these within the next 6-8 months, you should be absolutely fine! Hope that helps a bit!!

        Reply
        • Peggy says

          April 22, 2020 at 7:12 pm

          Thank you so much for answering.

          Reply
          • Anna says

            April 23, 2020 at 6:52 am

            Absolutely my pleasure Peggy! Best wishes to you!

      • Luanna says

        August 28, 2021 at 11:55 am

        I did not have a vacuum sealer so I close my freezer bag except for a small corner were I put a straw and use it to suck out the air as I pull the straw out and finish sealing the bag. Works great for anything you want sealed.

        Reply
        • Anna says

          September 06, 2021 at 8:58 pm

          Great tip, Luanna! The straw trick is a lifesaver!

          Reply
  14. Rawinia says

    April 24, 2019 at 8:00 pm

    thank you for all this information this is so cool tool to know i just love to learn new methods on how to keep my food storage growing today i will do some eggs for my freezer sounds good that will help out so much i will be able to say i have always got eggs thank you again

    Reply
    • Anna says

      April 30, 2019 at 9:02 pm

      Rawinia, thanks so much for the kind words! YES! It's such a great feeling to always know there are eggs on hand - I'm grateful for that as well. Glad you found the tip helpful! Best wishes, and thanks again!

      Reply
      • Kamela says

        November 05, 2019 at 11:08 pm

        Wow,I never even thought of freezing eggs. My mind is blown,I'm just shaking my head. Why have I never heard of this?? Thanks for the info.ur great !

        Reply
  15. KATHLEEN says

    February 25, 2019 at 11:34 am

    Hi Anna,can you freeze egg whites & the yokes separately or freeze together & separate when defrosted??

    Reply
    • Anna says

      March 01, 2019 at 8:55 pm

      Hi Kathleen, you can do it either way! They freeze just fine if you separate them first, but they also separate very easily (just like a fresh egg) if you wait until after they defrost. I do feel my yolks get a little tougher for some reason if I separate first and freeze without the white, but the whites turn out perfectly. Hope this helps!!

      Reply
  16. Kristin says

    September 09, 2018 at 2:24 pm

    So glad to have found this method. We just defrosted our first batch of frozen eggs and the yolks stayed pretty solid. They tasted fine in a scramble but they didn't mix up like normal. Is that typical?

    Reply
    • Anna says

      September 09, 2018 at 8:08 pm

      Hi Kristin! It's normal for the yolks to hold together a bit more than yolks that have never been frozen. What I've found, and few readers have also let me know, is that the more slowly you defrost the eggs, the more like fresh eggs they'll be when you work with them. I find that if I set my eggs to thaw overnight in the fridge, the yolks are a lot softer and more like fresh, than if I let them thaw quickly at room temperature. Hope this helps!!

      Reply
  17. Jaymi says

    April 30, 2018 at 1:48 pm

    Do they fry up like a fresh egg?

    Reply
    • Anna says

      May 01, 2018 at 11:22 pm

      Hi Jaymi! I would definitely not say that they fry up like a fresh egg - that's one use where you'd notice a bit of difference. TOTALLY edible and fine, but the yolks will be a bit more sturdy and almost "chewy". Scrambled, or used in a omelette, or anything baked, they're great, but over-easy or sunny-up...you'd likely be disappointed. Hope this helps!

      Reply
      • Sandi Burch says

        June 21, 2018 at 12:25 pm

        I just tried this recently. I pan "scrambled" them and noticed the yolk was sturdy like you said. I let them thaw overnight just to see the consistency before using. They cooked up great and tasted DELICIOUS! This was a fantastic post, thank you for putting it out there.

        Reply
        • Anna says

          June 22, 2018 at 10:48 pm

          Sandi, thank you so much for your feedback! I appreciate it so much, and love hearing how this went for you!! Hooray for never having to buy eggs in the middle of winter again! = )

          Reply
  18. Sollena says

    April 28, 2018 at 12:37 pm

    Thank you for sharing your experience on freezing eggs, especially how you've wriiten about your experiences with them. I'll be using your method this weekend. So glad you could rescue Eidelweiss, poor thing and glad you were there. Have a super day!

    Reply
    • Anna says

      May 01, 2018 at 11:24 pm

      Sollena, thank you so much for the kind words!! And sweet Edelweiss is still doing well - she's about to hatch out another clutch of eggs any day now!

      Reply
  19. Eunice says

    April 03, 2018 at 8:49 pm

    I had eggs freeze by mistake, in the shell . I used them and couldn’t tell any problem with using them in baking .

    Reply
    • Anna says

      April 03, 2018 at 9:54 pm

      Haha! Talk about some natural "vacuum-seal packaging!" Love it! And I totally agree - I really don't notice a difference with using them in baking at all!

      Reply
      • Barbara Bettis says

        April 03, 2018 at 11:48 pm

        [email protected] can you whip frozen egg whites for macaroons ?

        Reply
        • Anna says

          April 04, 2018 at 12:06 am

          Wow, that is such a great question! The honest answer is that I have never tried it. BUT - I feel that the texture of the white really does not seem altered after thawing, so my inclination is that it would work. I MAY just have to experiment with this now...it's been way too long since I've make macaroons! If you try it, please let us know how it turns out for you!

          Reply
  20. Julie says

    April 03, 2018 at 8:03 pm

    Anna, Thank you so much for this post. I wasn't sure about freezing the eggs, but now I do. Sometimes there are just too many, and sometimes not enough. We were lucky this winter; the ladies kept the eggs coming and I did not need to buy any.

    Reply
    • Anna says

      April 03, 2018 at 8:07 pm

      Julie, thanks so much for the sweet comment! Isn't it wonderful to have an abundance of eggs, and just know you'll never have to buy any? Now that I've got a pretty good freezer stash, I'm about to try my hand at curing yolks in salt - I'll have to let you know how it goes! Thanks again, and have a great night!

      Reply
  21. Wanda says

    December 30, 2017 at 8:12 pm

    I'm 75 years old and have just learned something new -- freezing eggs. Now I'm even wiser than I was yesterday. Thank you for your input. When my daughter moves into their house on 13 acres and fills the hen house, I'll share this knowledge with her.

    Reply
    • Anna says

      January 10, 2018 at 6:30 am

      Well, Wanda, you sweetie! Thank you so much for the kind comment! I'm so excited for your daughter, moving onto 13 acres - that's wonderful! Best wishes to both of you!!

      Reply
  22. Matthew says

    September 11, 2017 at 4:09 pm

    how long do the eggs keep storing them like this? have you noticed any degradation in taste with age?

    Reply
    • Anna says

      September 17, 2017 at 9:58 pm

      Hi Matthew! When I use the vacuum sealer, I really notice almost no change with long-term storage. I have stored eggs for at least 10 months this way, and been very pleased with the results. If I have some that I've stored in just regular ziploc bags, I always use those ones first, so can't speak for the taste of ones stored this way for more than 3 months. Honestly, with the vacuum sealed eggs, I feel I could probably store them even for a year or two and be happy with the results when thawed. Hope that helps a bit!

      Reply
  23. Debra says

    September 05, 2017 at 7:59 am

    Hi Anna, I didn't know I could freeze eggs at all so this is SUPER-useful, now that all 24 of my hens are coming into lay at the same time. :-0 Also, thank you for your honesty about the vacuum sealer you have. I am shopping for one and had been considering this exact model (or a slightly more expensive one as you suggest). Love your site; always entertaining and informative!

    Reply
    • Anna says

      September 17, 2017 at 10:08 pm

      Debra, I'm so sorry to just be seeing your comment now! I'm glad this could be helpful! And YEAH - 24 girls all laying! Woohoo!! EGGS GALORE!

      I'm glad the vacuum sealer advice could be handy too...sometimes I don't know how much to share, and I honestly kind of questioned putting that in. Thanks for your encouragement, and your very kind comment!!

      Reply
  24. Karen Merhalski says

    September 01, 2017 at 6:39 am

    Wow! I didn't know that you could freeze eggs! Thank you Anna once again for a very helpful article!

    Reply
  25. Melissa Keyser says

    August 31, 2017 at 11:06 pm

    Interesting! I always thought you had to freeze the yolk and white separate. This would be great for baking because you can tell what "one egg" is!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MOST RECENT POSTS

Gluten Free Mexican Wedding Cookies (Dairy-Free, Vegan)

10-Minute Cilantro Lime Chicken Cauli Rice Bowls

Camembert Quesadillas with Mango Pineapple Salsa

Mango Pineapple Flatbread with Prosciutto

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Read our PRIVACY POLICY here.

Copyright © 2023 Salt in my Coffee on the Seasoned Pro Theme