Breakfast Egg Jars
You’ll require 10 x 250 ml Mason Jars. They’re very affordable and easily be found at your big box stores like Wal-Mart or Canadian Tire (if you’re in Canada). I bought 12 for less than $12!
Baking glassware can be tricky. They’re meant to be baked in a bath of water and cannot be dry baked. They may break if you bake them dry! Place the jar in a bath of hot water with at least ½ inch submerged into it. You’ll need a deeper baking pan for this (9”x13” baking pan or dish).
This recipes makes 10 jars
2 tablespoon coconut oil, divided
1 cup onion, finely chopped
1 cup red bell peppers, finely diced
1 cup frozen green peas
1 cup sweet potato, raw and shredded (small sweet potato)
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika16 large eggs
1/2 cup coconut milk
Cilantro to garnish
Preheat oven to 375 degrees.
Heat a large skillet over medium heat, add 1 tbsp of oil.
Once oil is hot, add onions, red peppers, frozen peas and cook until soft (3-4 minutes).
Add sweet potatoes and all of the seasoning above and continue stirring for another 2 minutes. Remove and set aside.
Grease inside of jars with remainder of coconut oil.
Fill baking pan/dish with ½” hot water, then place the jars inside the pan.
Evenly divide the mixture into the jars.In a large bowl, whisk eggs and coconut milk together.
Fill the jars with egg mixture, leaving 1 inch at the top empty (for eggs to raise and room to close the jar).
Cover entire pan with foil paper, and bake for 25-30 minutes or until desired firmness of eggs.
Use a tooth pick to poke and test whether it’s cooked thoroughly before removing. If the toothpick comes out clean, then it’s cooked.
Let completely cool, garnish with cilantro, close lid and can be stored up to 5 days in the fridge.
Also, these can be enjoyed cold or warm. If you want to eat it warm, just remove the lid, and pop them in the microwave for 1-2 minutes.