Krisy's Low-Carb Breakfast Baked In A Jar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
20 oz. of Jenni-O 93/7 Ground Turkey, spiced like breakfast sausage (recipe to be posted soon!)3/4 cups dry quinoa (cook .75 cup rinsed quinoa in 1.5 cups water and salt & pepper)10 large eggs4 large egg whites6 cups fresh baby spinach10 oz. baby bella mushroomsSalt & pepper
This recipe can be baked in a casserole dish or in muffin cups, but it's fun to bake them in 12 oz. wide-mouth canning or jelly jars.
Preheat oven to 375.
In a saucepan, cook rinsed quinoa in either water or broth. (You will have more than 2 cups cooked quinoa, so reserve the extra in an airtight container for other uses.)
While Quinoa is cooking, start browning crumbled turkey in a large skillet.
While that's happening, slice mushrooms. When sausage is mostly done, add mushrooms and cook until dark and liquid is mostly gone. Add spinach, tossing and cooking until wilted, then remove from heat.
Grease 8 jars. Divide sausage mixture evenly among all jars. Whisk eggs with salt & pepper, and divide between all jars.
Place the jars carefully on a oven racks and bake for 20-25 minutes. When tops are browned, they are done.
Remove from oven and cool. You can put the lids on once they are cool enough to touch (the tops will be puffy and high just after baking, but like a souffle, they will fall). Store jars in the refrigerator until ready to eat. They will keep for about five days.
Serving Size: Makes 8 servings in individual jars
Preheat oven to 375.
In a saucepan, cook rinsed quinoa in either water or broth. (You will have more than 2 cups cooked quinoa, so reserve the extra in an airtight container for other uses.)
While Quinoa is cooking, start browning crumbled turkey in a large skillet.
While that's happening, slice mushrooms. When sausage is mostly done, add mushrooms and cook until dark and liquid is mostly gone. Add spinach, tossing and cooking until wilted, then remove from heat.
Grease 8 jars. Divide sausage mixture evenly among all jars. Whisk eggs with salt & pepper, and divide between all jars.
Place the jars carefully on a oven racks and bake for 20-25 minutes. When tops are browned, they are done.
Remove from oven and cool. You can put the lids on once they are cool enough to touch (the tops will be puffy and high just after baking, but like a souffle, they will fall). Store jars in the refrigerator until ready to eat. They will keep for about five days.
Serving Size: Makes 8 servings in individual jars
Nutritional Info Amount Per Serving
- Calories: 317.1
- Total Fat: 13.0 g
- Cholesterol: 299.0 mg
- Sodium: 402.3 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 7.8 g
- Protein: 33.2 g
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