Breakfast in a jar
Need a breakfast on the go that's different than the standard overnight oats? Enter our breakfast in a jar. This recipe makes 6 servings, so it's perfect for a Sunday meal prep. https://bit.ly/2VFF2v8
Ingredients:
Eggs, fresh 6 each
Cheddar cheese, aged 1/2 cup
Cream cheese 1/2 cup
Sweet potato, 1/4" dice 1 each
Olive oil 1 Tbsp
Salt 1/2 tsp
Pepper 1/2 tsp
Basil, rough chop 1/4 cup
Avocado, peel, seed, slice, 1/2 per portion 3 each
Arugula 3 cups
Cherry tomatoes, quartered 18 ea
Lemon juice, fresh 2 tsp
Avocado tomatillo salsa (see recipe in video) 6 fl oz
Prep:
1. Toss diced sweet potato in olive oil and salt & pepper. Lay out on tray and roast in oven at 400°F until caramelized and tender.
2. Combine eggs, salt and cheeses in blender, mix until smooth. Distribute sweet potato and basil evenly between the 4oz mason jars, add egg mixture to 4oz line. Repeat for all jars. Place 2 part lid on jars and finger tighten only. If you overtighten the gas won't release and the jars could break while cooking.
3. Submerge jars on stove in 172°F water and cook for 1 hour. Internal temp needs to be 165°F. Remove from water and let stand 5 minutes.
4. Mix the olive oil, lemon juice, arugula, cherry tomatoes and salt and fresh ground pepper.
http://socialpresskit.com/facebook/178-7850
Breakfast in a jar
Breakfast in a jar
Need a breakfast on the go that's different than the standard overnight oats? Enter our breakfast in a jar. This recipe makes 6 servings, so it's perfect for a Sunday meal prep. https://bit.ly/2VFF2v8 Ingredients: Eggs, fresh 6 each Cheddar cheese, aged 1/2 cup Cream cheese 1/2 cup Sweet potato, 1/4" dice 1 each Olive oil 1 Tbsp Salt 1/2 tsp Pepper 1/2 tsp Basil, rough chop 1/4 cup Avocado, peel, seed, slice, 1/2 per portion 3 each Arugula 3 cups Cherry tomatoes, quartered 18 ea Lemon juice, fresh 2 tsp Avocado tomatillo salsa (see recipe in video) 6 fl oz Prep: 1. Toss diced sweet potato in olive oil and salt & pepper. Lay out on tray and roast in oven at 400°F until caramelized and tender. 2. Combine eggs, salt and cheeses in blender, mix until smooth. Distribute sweet potato and basil evenly between the 4oz mason jars, add egg mixture to 4oz line. Repeat for all jars. Place 2 part lid on jars and finger tighten only. If you overtighten the gas won't release and the jars could break while cooking. 3. Submerge jars on stove in 172°F water and cook for 1 hour. Internal temp needs to be 165°F. Remove from water and let stand 5 minutes. 4. Mix the olive oil, lemon juice, arugula, cherry tomatoes and salt and fresh ground pepper.
http://socialpresskit.com/facebook/178-7850