Mason Jar Eggs

• Gluten free

• Meat

  • 2 Sausage, links

• Produce

  • 1/2 tbsp Garlic powder
  • 1 cup Red bell pepper
  • 1/2 cup Spinach

• Refrigerated

  • 4 Eggland's best egg whites, large
  • 4 Eggland's best eggs, large

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on skinnyfitalicious.com

Description

Ingredients

• 4 large Egglands Best eggs
• 4 large Egglands Best egg whites
• ½ cup plain Greek yogurt
• ½ cup spinach, packed & shredded into ½ inch pieces
• 1 cup red bell pepper, diced
• 2 sausage links, precooked with casings removed & diced (ham works too)
• ½ tbsp garlic powder
• salt & pepper to taste

Directions

• 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 ½ inch 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 ¾ of the way full. They will rise so do not fill to the top or they will overflow.
• Place the mason jars on a small 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.

Nutrition