Author Notes
Mason Jar Eggs are the perfect on-the-go protein packed breakfast! These make ahead eggs are super easy, store fresh in the fridge for days and are completely customizable to your taste buds! —Megan Olson
Ingredients
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4
large eggs
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4
large egg whites
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1/2 cup
plain Greek yogurt
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1/2 cup
spinach, packed & shredded into 1/2 inch pieces
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1 cup
red bell pepper, diced
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2
sausage links, precooked with casings removed & diced
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1/2 tablespoon
garlic powder
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salt & pepper
Directions
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Preheat oven to 350 degrees F.
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In a medium mixing bowl, add eggs, egg whites and Greek yogurt. Whip by hand until the mixer become thick and fluffy.
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Spray the inside of two 1/2 inch mason jars liberally with nonstick cooking spray then layer the sausage, bell pepper and spinach dividing it between the two mason jars.
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Add the egg mixture to the jars, filling them 3/4 of the way full. They will rise so do not fill to the top or they will overflow.
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Place the mason jars on a small baking sheet and bake 25-30 minutes until the eggs are firm.
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Remove jars from the oven, cool 5-10 minutes before devouring or storing in the refrigerator with a lid.
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