Scrambled Egg Breakfast inside a Jar

 

1 Minute LOW CARB Mason Jar Omelettes

Video taken from the channel: The Protein Chef


 

Ina Garten Makes Perfect Scrambled Eggs | Food Network

Video taken from the channel: Food Network


 

Gianni’s Mason Jar Scrambled Eggs

Video taken from the channel: ViDoreen The Muqin’s Channel


 

Mason Jar Egg Scramble

Video taken from the channel: FIT4MOM


 

Chef Alvin Cailan | The Fairfax Sandwich at Eggslut

Video taken from the channel: The Cosmopolitan of Las Vegas


 

Mason Jar Omelettes: easy, fast and super tasty!

Video taken from the channel: Cookist Wow


 

Mason Jar Omelets | Delish

Video taken from the channel: Delish


Instructions Crack 2 eggs each into 2 wide mouth mason jars. Stir well to combine with a fork or whisk. Place 1 jar at a time in the Carefully remove jar from microwave, and repeat with second jar. Use a fork to gently break up scrambled eggs.

Practice makes perfect, I guess. Advertisement. Place the jars on a cookie sheet, and bake them in a 350℉ oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. In a 10to 12-oz jar, place eggs, milk, and pinch each salt and pepper. Screw lid on tightly and shake until well mixed, about 20 seconds.

Add baby spinach and shake again. Remove lid and. Instructions Add the bacon, cheese onion and bell pepper to a glass Mason jar. Top with the baby spinach.

Store the prepped jars refrigerated for up to 1 week. When ready to cook your breakfast, tear or chop the spinach on top. Add 1 or 2 eggs to the jar. Recipe: Mason Jar Breakfast To Go.

Stack scrambled eggs, hash browns, and chopped bacon for a full breakfast on the go. Grease two 16-ounce mason jars with nonstick cooking spray. Crack two eggs into each jar.

Divide cheese, onion, ham, and bell pepper between. Mason jar eggs are the perfect on-the-go protein packed breakfast! These make ahead eggs are super easy, store fresh in the fridge for days, and are completely customizable to your taste buds. Store in the refrigerator with a lid. Jul 7, 2019 Explore Atsoptich’s board “Microwave scrambled eggs” on Pinterest.

See more ideas about Mason jar meals, Meals in a jar, Recipes. fresh corn (about 2 tablespoons) salt and pepper to taste. tablespoon of cheese. I cracked the eggs into the jar, and whisked them together.

Add the rest of the ingredients. Once I got to work, I just shook it up, took the top off and cooked it in the microwave for 1.5 minutes. Directions Place half each of the ham, cheddar and scallions in a 10to 12-oz jar (at this point you can cover and refrigerate overnight).

In the morning, add the eggs, milk and a pinch each salt.

List of related literature:

The recipe called for ham, poached eggs, and Hollandaise on toast; in 1898, Eggs and How to Use Them presented the arrangement on today’s familiar English muffin instead.54 If the ham is substituted with spinach, the dish is known as eggs Florentine.

“Breakfast: A History” by Heather Arndt Anderson
from Breakfast: A History
by Heather Arndt Anderson
AltaMira Press, 2013

Beat into sauces, add extra yolks to quiche, scrambled eggs, custards, puddings, pancake and French toast batter, a rich boiled custard made with egg yolks, high-protein milk and sugar is a good source of calories and protein.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

If you love eggs, the obvious way to start the day is with one or two, whether boiled, poached, scrambled, or fried; or in an omelet, perhaps with mushrooms, spinach, sautéed onions, or last night’s leftover veggies.

“No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain” by Peter Osborne, Olivia Bell Buehl
from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain
by Peter Osborne, Olivia Bell Buehl
Atria Books, 2016

And if you’re bored with your choices, it’s another breakfast failure, but there’s no chance of that happening here—with 10 variations just on scrambled and poached eggs, a trio of satisfying smoothies, and multiple ways to dress up a simple bowl of cereal just for starters.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

WHY THIS RECIPE WORKS: This simple open-faced egg sandwich pairs spinach, goat cheese, and tomato, along with a poached egg, on top of a toasted English muffin.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

For a perfect, tender frittata packed with flavor, we started with 10 large eggs mixed with half-and-half.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Eggs are on the menu three times a week, either poached or scrambled or whipped into a healthy scrapple of fresh onions, peppers, spinach, and egg whites in a skillet.

“Encore Valentine” by Adriana Trigiani
from Encore Valentine
by Adriana Trigiani
Simon & Schuster UK, 2010

I made everyone scrambled eggs with Swiss cheese and avocado, rye toast, and breakfast sausage.

“Don't Sleep With Your Drummer” by Jen Sincero
from Don’t Sleep With Your Drummer
by Jen Sincero
MTV Books, 2002

Sprinkle some on fresh fruit or mix with yogurt; or have a poached or baked egg with bran muffins or whole grain toast, and kefir cheese or unsalted butter; or some whole grain cereal or pancakes with a little maple syrup.

“Linda Page's Healthy Healing: A Guide to Self-healing for Everyone” by Linda G. Rector-Page
from Linda Page’s Healthy Healing: A Guide to Self-healing for Everyone
by Linda G. Rector-Page
Traditional Wisdom, 2000

Although traditional breakfasts consist of eggs, bacon, white toast, and whole milk, this combination is now recognized as being too high in fat and protein.

“Nutritional Foundations and Clinical Applications E-Book: A Nursing Approach” by Michele Grodner, Sylvia Escott-Stump, Suzanne Dorner
from Nutritional Foundations and Clinical Applications E-Book: A Nursing Approach
by Michele Grodner, Sylvia Escott-Stump, Suzanne Dorner
Elsevier Health Sciences, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

29 comments

Your email address will not be published. Required fields are marked *

  • When is California going to realize it sucks? I had to go there last August and it was like a third world trashcan dotted with insanely wealthy egomaniacs among the wandering homeless. shitting on the sidewalks.

  • Those eggs are not you should have waited at least another 30 seconds and don’t flip the spatula so much a good scrambled egg should have nice big chunks but I guarantee the eggs were not at temperature that can give you a really bad tummy ache

  • I love Ina. She’s my favorite food network chef BUT I would rather be turned over to ISIS than I eat those eggs! So runny and nasty looking!!! ����������

  • That looks delicious. We like adding leftover steak, chicken, or sausage, some cheese, maybe a little onion and tomato, or I’ll top it with salsa instead of adding veg. Keeps me super full all day.

  • Ina. What a charming lovely lovely lady you are with such a cute personality you’re a fabulous cook and I’m trying my best to pick up on some of your recipes thank you so much

  • This is the ideal way to cook eggs. Everybody’s idea of scrambled eggs seems to be super cooked, super dry little alien clumps of hard egg.

  • Um Hard No and pass, so sorry Ina. I prefer my scrambled eggs as follows: Spray pan with olive oil, pre heat pan on medium low heat. I do not under any circumstances add butter, milk, cream, truffle butter, bacon fat, water, salt or pepper to my eggs before i scramble them. I whip the eggs vigorously with a fork til they form tiny to medium air pockets. I pour the scrambled eggs into preheated pan and cook them til they are no longer runny and form large close to firm but not tough dried out curds and the pan is visibly dry from runny egg liquids. this should take no more than 5 to 6 minutes. Then once plated, I season with salt and pepper. You can try to call me basic, but I am. That’s how I roll. LOL

  • A buttload of butter in the eggs really sets the addiction. But come on, you go to this unspecial place because of its failed attempt to be hipster name. Oh, and you go there to pay $8.50 and $9.50 for butter-bombed eggs or buttered cheeseburgers on a unremarkable brioche bun while scrolling Instagram with your Grade A buttered chubby fingers.
    Same as the idiots who buy Frank’s hot sauce just because the old lady says shit in the ad. lame

  • There are two types of scrambled eggs that are fundamental opposing forces of nature: runny/curdled like here, and fluffy/crumbly. I prefer mine crumbly, but still with plenty of moisture. The goopy consistency is not for me.

  • Just found your channel, instantly subbed. My favorite omelette ingredients are red or green onion, some green chile, some sausage and a dollop of sour cream on top. Good shit.

  • Using a stainless skillet? Mine stick if I don’t use non stick. And I’ll skip the truffle butter and maybe use a good cultured butter. Saving about $12 a pound.

  • DISGUSTING. I’ve lost all faith in this woman’s cooking, seeing her serve eggs that aren’t cooked. I think people who like runny yolks in fried eggs are those who convert to scrambled, and still want them “yolky.” I have always ONLY done scrambled eggs, and they need to be solid, not runny.

  • Heart attack in a pan. Eggs are very high in cholesterol. Add butter, mayo and “cheese” and you should be dead in a month. By the way there is no cheese at all in American cheese slices, just chemicals and other crap.

  • Eggs are NOT done!! Truffle butter, yuck, plus it is expensive, not enough pepper. Why no cheese? How does she know if the eggs are good? She only tasted the toast!!

  • I made this following his tutorial to the T, but mine still turned out to be a mushy handful of slop. Can’t figure out what I did incorrectly, maybe they’re meant to be sloppy and mushy and super messy to eat? Hmmm.

  • I don’t think she like eggs. She likes oatmeal. If you add salt to eggs in the beginning it makes them watery, so add near end. Also, there are many chefs that will not eat truffle oil and/or butter.

  • Scrambled Egg is my favorite b’fast, especially in the weekend and when can get up early and I use to add with some grated cheese, chopped smoked beef and sausage, yummm…:D

  • my lunch omelette would have onion, garlic, red pepper, and mrs dash.
    my breakfast omelette has chili powder, sracha sauce, cayenne pepper, chipotle black pepper, and ground cinnamon.

  • I love scrambled egg but these are far too sloppy and undercooked. Nothing worse than sloppy scrambled eggs. They needed another 3 minutes.

  • I was dying to eat there and finally got the chance to do so last year while staying at the Cosmopolitan, somewhat too greasy and disappointing. Might have had to with me being slightly hungover but then again, greasy food usually makes you feel better, I don’t know.

  • Been there at the Central Market. Over rated, overly priced, and nothing impressive. It is a hipster joint, if you want to be seen. I don’t recommend.

  • I would’ve made the same jokes about raw eggs until I actually tried making them this way (just butter and eggs though, no cream or WTF truffle butter??). They taste so much better when you stop cooking at this point. I even eat the eggs as well as the toast!

  • Poor Ina They won’t give you a break I saw you have some of the eggs you are just lovely charming lady we need more like you in the world thanks for your lessons I’m a terrible cook but I’m trying to learn from you tell Jeffrey to hold you and love you she is fabulous lady

  • Love Ina.
    I don’t eat anything with truffles because the way truffles are collected is very sad. They use dogs to sniff them out & the dogs don’t have a good quality of life & they wear a face mask when they sniff for the truffles. So they’re confined & it just looks inhumane.
    Something to think about.

  • Oh lord people are so judgmental!
    Too runny? Cook it more! To your taste! Lol besides, who in the world doesn’t know how to make scrambled eggs??

  • 500+ calorie sandwich X 2 (of course) and everything else that goes along with it for a meal. It’s not hard to see what eating like this gets you. Eat up Shriners.

  • yeah cool 800 calorie sandwich that is maybe enough food for a 100 lb woman.

    I’m sorry but this isn’t cooking, it’s putting a ton of fat on bread and calling it a sandwich.

  • Ugh every chef who does a scrambled eggs video calls theirs the “perfect scrambled eggs”. There’s no such thing, everyone likes them just a little bit differently.

  • Next giveaway winner will be announced Sunday!!! Would you guys like to see a recipe Sunday or something new? First one to 3 votes wins…