Did you know that you can bake using a mason jar? Y’all, this has completely changed meal prep for me. The options are endless and you have food ready to grab and go. It. Is. Genius. But wait, I’m going to blow your mind even more…
Mason Jar Sausage, Spinach, and Egg Bake.
This insanely delicious recipe makes SEVEN servings. Yup, seven. That is a ready made breakfast (or lunch or even snack!) for EVERY SINGLE DAY OF THE WEEK. One and done. Just pop it in the microwave for a minute and you are ready to go. Not to mention, it makes meal planning so much easier. I don’t know about you, but mornings are hard. I am much more productive and things go a lot smoother if I have my breakfast already prepared.
My number one tip when it comes to cooking is to have EVERYTHING you need ready to go. Mise en place, if you will. So, collect the tools you will need (pans, bowls, jars etc). Then collect your ingredients and prepare them (diced, minced, chopped etc). Read through the recipe. NOW you can get started. Having everything ready just makes cooking a little more seamless and saves you time hunting around for things. It also helps ensure you don’t burn or overcook your ingredients. I can’t tell you how many times I have ruined a recipe because I wasn’t prepared or just run around the kitchen like a chicken with her head cut off.
Moving on to the recipe at hand…
This recipe does include a couple steps, BUT they are simple and quick. I promise. First, ya gotta cook the pork (or chicken or turkey). Toss the pork in the pan and add in the sausage spices. Mix together and cook until the meat is completely cooked through. You can even use pre-made sausage, but this is really easy. PLUS, you feel kinda like a rock star making homemade sausage.
Now you will add in the spinach and green onions. Cook until wilted. Then add in the rest of the ingredients, except for the eggs!
Okay, it is time to assemble the mason jars. I use 8 ounce jars. If you use a different size, you will need to adjust how much filling you add to your jars. Line up your jars on a baking sheet and fill each jar about halfway (about 4 ounces) with the sausage/spinach mixture. If using egg whites, add 1/4 cup on top of the mixture in each jar. Using whole eggs? Crack the egg and pour on top of the mixture. When I make it, I usually do half egg whites, half whole eggs. They are now ready to bake. Bake at 350° for about 30-35 minutes. You want the eggs to be completely cooked. Let them cool, put lids on, and pop ’em in the fridge. That. Is. It.
Y’all, now you have breakfast for an ENTIRE week, or if you are being really sweet and cooking for someone else, you at least have a few days taken care of! Meal prep has never been so easy.
This delicious recipe is perfect for meal prep.
- 1 pound pork
- 1 teaspoon salt
- 1 teaspoon sage
- 1/2 teaspoon pepper
- 1/2 teaspoon marjoram
- 1/2 teaspoon red pepper flakes
- 4 cups fresh spinach
- 3 roma tomatoes, diced
- 4 green onions, diced
- 1 teaspoon garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 3/4 cup egg whites OR 7 whole eggs
1. Preheat oven to 350.
2. Place pork, sage, marjoram, red pepper flakes, salt, and pepper in a large skillet on medium heat. Mix together and cook until pork is cooked through.
3. Add spinach and green onions. Cook until wilted.
4. Add the rest of the ingredients, and cook until everything is thoroughly mixed together.
5. Line up your mason jars on a baking sheet. Fill each jar about halfway (about 4 ounces) with the sausage/spinach mixture.
6. Add 1/4 c egg whites (or 1 whole egg) on top of the mixture in each jar.
7. Bake for 30-35 minutes or until eggs are completely cooked.
8. Let cool. Put lids on the jars and store in refrigerator.