Start by prepping all of the ingredients: dicing and chopping the veggies.
Spray each of your glass jars with non stick cooking spray.
Then seperate the veggies evenly into each mason jar. Layering, tomatoes, then the feta, the the onions, the the spinach. Wet ingredients on the bottom, dryer ingredients on top.
Season with the black pepper, salt, and red pepper flake.
Then place 2 whole eggs, with their shell in the jar and store in the frige for up to 1 week depending on the ingredients you choose.
When it is time to eat, simply crack the eggs into the jar. Scramble the ingredietns together then microwave for 1 minute. Remove the jar from the microwave and stir again. Place back in the microwave and cook for another minute. They are done when all of the eggs are the same even color of yellow. No darker, wet eggs in the middle.
Grab a fork and enjoy!
If you are not eating on the run, you could add these ingredients to a frying pan, crack the eggs and scrample everything together that way.
Hot breakfast jars on the go!
Greek Eggs in a Mason Jar
Amount Per Serving
Calories 192Calories from Fat 87
% Daily Value*
Saturated Fat 3.1g19%
Trans Fat 0g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 3.7g
Vitamin A 186.6IU4%
Vitamin C 11.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.