This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
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!
Just letting you know this delicious Mason Jar Eggs post is sponsored by my friends over at Eggland’s Best! All opinions are of course my own.
If you’ve been a long time reader, then you know eggs are a huge part of my diet. I must have them every. single. morning. I just love starting my day with a protein packed breakfast that fills me up and keeps me satisfied until lunch.
But when I was working a full-time job, breakfast was always a challenge. I was lucky if I could get out the door with a granola bar in one hand and hard boiled egg in the other. I don’t know anyone who has time to make a full on breakfast during the week except maybe my parents who are retired. Must be nice!
Eventually I realized I wasn’t getting the nutrition I needed and was grazing on too much office food to get me through until lunchtime so I got creative in the kitchen and started making egg muffins with quinoa.
Those little muffins sure made breakfast on-the-go a lot easier and made my belly happy because I was filling it with my beloved eggs.
Now that I’m in school for nutrition, I still find it challenging to find time to make a big ‘ole breakfast every morning. There’s nothing worse than coming home from the gym in the morning and having to wait 30 minutes for breakfast.
Can we say hangry? So I’ve gone back to meal prepping my breakfasts to make my mornings less stressful.
And these Mason Jar Eggs could not be more perfect for a make ahead breakfast! While egg muffins will always remain a staple in my household, I wanted something heartier than a muffin that resembled an omelette.
Making these Mason Jar Eggs will not only yield you superior nutrition, but they’ve also been shown to stay fresher long than ordinary eggs which means you don’t have to worry about making them ahead of time!
It only takes 30 minutes to make these Mason Jar Eggs. Just toss your eggs and your favorite vegetables into mason jars, bake for 30-minutes, store with the lid on in the fridge and you’ve got breakfast for the week.
Make them now and setup yourself up for a successful and nutritious week!
Mason Jar Eggs
Ingredients
- 4 large eggs
- 4 large egg whites
- 1/2 cup nonfat Greek yogurt
- 1/2 cup spinach, packed and shredded into 1/2 inch pieces
- 1 cup red bell pepper, diced
- 2 sausage links, precooked with casings removed & diced (ham works too)
- 1/2 tablespoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F. In a medium mixing bowl, add eggs, egg whites and Greek yogurt. Whip by hand until the mixer become thick and fluffy.
- Spray the inside of two mason jars liberally with nonstick cooking spray then layer the sausage, bell pepper and spinach dividing it between the two mason jars.
- 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.
- Place the mason jars on a baking sheet and bake 25-30 minutes until the eggs are firm.
- Remove jars from the oven, cool 5-10 minutes before devouring or storing in the refrigerator with a lid.
Video
Notes
- Reheat in the microwave for a 1-2 minutes (amount of time depends on your microwave and how large your mason jar is) or reheat in the oven at 350 F for 10 minutes.
- I did NOT put my mason jar in a water bath. Some have asked if this is necessary. It was not for me. I used standard mason jars and they baked perfectly fine. If you’re worried, place your mason jars in a casserole dish filled 1/4 of the way with water and bake according to the directions. Like I mentioned, I’ve never baked mine this way and it’s always turned out fine.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When leaving in refrigerator for couple of days, before eating how fo we heat up? Can we microwave in the canning jar?
Yes, you reheat either in the microwave or oven.
Don’t mason jars have to be in a water bath to cook in the oven?
Nope.
Do I store in freezer or in the fridge?
In the fridge.
What brand of Greek yogurt do you use? In your nutrition facts, you list 0 carbs. All of the Greek yogurt I have checked locally has carbs. TIA! And thanks for sharing this recipe! Can’t wait to try it!
It’s not that there aren’t any carbs. The recipe card only showed the calories and nothing else had been calculated. I’ve updated the nutritional values for everything now.
What size mason jars do you use? The video looks like they are full pint sized jars, but the pictures look more like the half pint or even quarter pint jars. Thanks!
Half pint jars is what I used, but really you can use whatever you want.
I am confused, this is an embarrassing question- do you reheat it then when you’re ready to eat? Do you eat it cold?
Yes, of course you reheat it to eat.
How long do you think these would last in the fridge??? Could I make up 5 of them on a Sunday night to last through the work week do you think?
I was thinking the same. I am doing it with cold pressed juice, oatmeal, and salad. 6 of each in a mason jar. It saves me a lot of time (and my wife is happy!). I would love to have the breakfast ready too!
Hi this recipe is awesome being that iam trying to meal prep. This will be my first time.I’m unable to eat the egg yolk .if I only wanted to do it with egg whites how much would I need for an 8oz mason jar. Thanks in advance
Hi, you would need to double the amount if using only egg whites.
How many oz of egg whites would I need per mason jar
This is genius! I LOVE eggs, but I can’t do yogurt (dairy triggers my respiratory issues). Does the yogurt provide some necessary function, or can it just be left out?
It thickens the eggs so they’re nice & fluffy. You could sub coconut yogurt or nondairy milk.
How long to you keep in the fridge?
You don’t have to keep in the fridge, or do you mean how long it lasts?