Scrambled Eggs in a Jar
Whip up these Scrambled Eggs in a Jar, and in less than 10 minutes, you're out the door with a healthy, nourishing breakfast that will energize you until lunch. Naturally gluten free, plant powered, and low carb with a low FODMAP option, these Scrambled Eggs in a Jar are perfect for a quick and easy lunch or dinner too!
Servings: 2 servings
Calories: 315kcal
Ingredients
- 4 large eggs
- 2 tablespoons pesto* {or salsa marinara, bruschetta, garlic olive oil, etc.}
- 1 cup sugar plum grape or cherry tomatoes, sliced
- 2 ounces feta cheese crumbled
- 1 cup microgreens {or spinach arugula kale, 1/2 avocado, etc.}
- Fresh ground black pepper to taste
Instructions
- Crack 2 eggs each into 2 wide mouth mason jars. Stir well to combine with a fork or whisk. Place 1 jar at a time in the microwave and microwave on high power for 1 1/2 to 2 minutes.
- Carefully remove jar from microwave, and repeat with second jar. Use a fork to gently break up scrambled eggs, then top each jar of eggs with 1/2 of the pesto, tomatoes, cheese, and microgreens before serving.
Notes
*Feel free to sub your favorite toppings, cheese, veggies, herbs, and seasonings to suit your diet {i.e. low FODMAP} and preferences. Be creative!
Nutrition
Serving: 1jar (2 eggs) | Calories: 315kcal | Carbohydrates: 11g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 392mg | Sodium: 640mg | Fiber: 2g | Sugar: 6g