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RECIPE
11 INGREDIENTS4 STEPS40MIN

Easy Eggs and Veggies

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140 Saved
Pip & Ebby
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Hot, customizable breakfasts for an entire week with minimal effort!

40MIN

Total Cooking Time

11

Ingredients
Pip & Ebby
Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1
Onion , chopped
3 cups
Fresh Spinach , chopped
1/2 cup
Cherry Tomatoes
1 cup
Green Olives , chopped
2 Tbsp
Extra-Virgin Olive Oil
to taste
Turkey , cooked
chicken or bacon
to taste
Salt and Pepper
14
to taste
Avocados , sliced
to taste
Salsa
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Directions

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Step 1
Divide the Onion (1) , Jalapeño Peppers (2) (if using), Fresh Spinach (3 cups) , Cherry Tomatoes (1/2 cup) , and Green Olives (1 cup) between 7 quart-size Ziploc bags. Add the heaviest ingredients first and the lightest ones last. Store bags in the refrigerator until ready for use.
Step 2
Heat Extra-Virgin Olive Oil (2 Tbsp) in a skillet over medium heat. Add contents of one bag into skillet and cook for 3 minutes, or until veggies are soft and onions are fragrant.
Step 3
Add Turkey (to taste) , if using. Create two holes in the center of the veggies and crack a Large Eggs (14) into each hole. Cover with a lid or baking sheet and let sit for 4-5 minutes, or until whites of eggs are cooked through.
Step 4
Sprinkle Salt and Pepper (to taste) evenly over top. Top with Avocados (to taste) or Salsa (to taste) (both optional) and serve warm. Repeat above steps every day for one week!

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