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! Gluten Free + Low Calorie
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 of Skinny Fitalicious, 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.
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.
Something I could pack more veggies into, yet would be easy to make and portable for on-the-go. Obviously I like a challenge! Of course, I’m making my Mason Jar Eggs with the one and only Eggland’s Best. The only eggs I buy for their superior nutrition.
They have double the amount of omega-3 than ordinary eggs. Omega-3’s are excellent for the heart, help reduce inflammation which is linked to the development of a number of diseases. Most people, myself included, are deficient in omega-3.
Eggland’s Best also has 5 times more Vitamin D and 3 times more Vitamin B12! Two vitamins I am regularly deficient in and I’d much rather get them from food than supplements.
Making these Mason Jar Eggs with Eggland’s Best 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 Eggland’s Best 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!
See how 30 minutes can set you up for a good week of eating? Make them now with Eggland’s Best and setup yourself up for a successful and nutritious week!
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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 tbsp garlic powder
- salt and pepper to taste
Instructions
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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.
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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.
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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 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.
Recipe 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.
Recipe Video
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What I Used For The Recipe
I love this idea, and how cute are they! And I just so happen to have some mason jars lying around, and this would be a great way to change up my breakfast in the morning.
You will LOVE! Total game changer.
Megan, can you reheat the jar in the microwave?
Yes, that’s the intent. You make them ahead of time and reheat as you eat them.
OMG i love it! my husband would too for work. Thanks for the healthy inspiration. I need to bust out the jars, ASAP!
Let me know if you try it. Mason jars for the win!
It honestly never occurred to me to put mason jars in the oven. What a great idea! I am also a big fan of eggs in the morning. Looking forward to trying this recipe!
Oh yes, it’s a goodie. I hope you love it!
This is such a cute idea! I love eggs too and eat one hard boiled every morning. This looks way better though!
Awesome idea! I often make a big frittata to reheat for breakfast or lunch throughout the week, but I love the idea of these individual servings that are also easily portable. Genius!
OMG! These are SO COOL. I eat eggs every day for breakfast too, but if I’m teaching spinning in the AM I always just make hardboiled ones the night before. I’m always looking for more creative ways to have eggs that don’t require me to be by my stove.
Do you think this would work in a microwave…?
I do think it would work, but you would have to experiment with the amount of time!
If you figure that out, please share timing!
Yum! I love this idea so much. I would love to try to include more veggie dense breakfasts in my life, but chopping up veggies in the morning is just not realistic. How would you reheat these in the mornings?
I simply reheated mine in the microwave and they were perfect.
Oooh I love this iea! Even though I SHOULD have time to make myself a legit breakfast since I’m a SAHM, most of the time I’m too busy trying to wrangle little people/too tired to actually do it. Love!
I bet this would help you out a lot!
Shut. up. This is magic.
It really is. 🙂
Will it mess it up to leave out yogurt?
This is genius, Megan! I make little egg muffins (recipe is actually coming soon), but this is great so that they’re already prepackaged and so you can make different types. Love!
Thanks girl! They are so easy. Let me know if you try them out! I make egg muffins all time too. Such a yummy snack.
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?
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.
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
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!
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.
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.
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.
Do I store in freezer or in the fridge?
In the fridge.
Don’t mason jars have to be in a water bath to cook in the oven?
Nope.
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.