Hot, customizable breakfasts for an entire week with minimal effort!
Total Time
40min
5.0
1 Rating
Author: Pip & Ebby
Servings:
4
Ingredients
•
1
Onion
, chopped
•
2
Jalapeño Peppers
•
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
or chicken or bacon
•
to taste
Salt
•
to taste
Ground Black Pepper
•
14
Cold
Farmhouse Eggs® Large Brown Eggs
•
to taste
Avocados
, sliced
•
to taste
Salsa
Cooking Instructions
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.
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.
3.
Add Turkey (to taste), if using. Create two holes in the center of the veggies and crack a Farmhouse Eggs® Large Brown 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.
4.
Sprinkle Salt (to taste) and Ground Black 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!
Nutrition Per Serving
CALORIES
409
FAT
31.5 g
PROTEIN
25.3 g
CARBS
7.9 g
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