Name: Easy Eggs and Veggies
Total time: PT2400.0S
Yield: 4
Ingredients: 1 Onion; 2 Jalapeño Pepper; 3 cup Fresh Spinach; 2.5 ounce Cherry Tomato; 1 cup Green Olives; 2 tablespoon Extra-Virgin Olive Oil; to taste Turkey; to taste Salt; to taste Ground Black Pepper; 14 Large Egg; to taste Avocado; to taste Salsa

Hot, customizable breakfasts for an entire week with minimal effort!

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Breakfast

Main Dish

Dairy-Free

Paleo

American

Southwestern

Tex-Mex

Stove

Grain-Free

Beginner

Low Salt

Quick

Nut-Free

Soy-Free

Low-Sugar

Gluten-Free

Brunch

Low-Carb

Healthy

Shellfish-Free

Quick & Easy

Spring

Mexican

Vegetables

Whole30

Poultry

Easy Eggs and Veggies

calories

total_fat

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Onion

Jalapeño Pepper

Fresh Spinach

Cherry Tomato

ounce

Green Olives

Extra-Virgin Olive Oil

tablespoon

Turkey

to taste

Salt

Ground Black Pepper

Large Egg

Avocado

Salsa

Divide the {@4:}, {@1:} (if using), {@2:}, {@0:}, and {@3:} 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.

Divide the Onion (1 N/A) [Chopped], Jalapeño Pepper (2 N/A) (if using), Fresh Spinach (3 cup) [Chopped], Cherry Tomatoes (2.5 ounce), and Green Olives (1 cup) [Chopped] 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.

Divide the Onion (1), Jalapeño Pepper (2) (if using), Fresh Spinach (3 cups), Cherry Tomato (2.5 oz), 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.

Heat {@0:} 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.

Heat Extra-Virgin Olive Oil (2 tablespoon) 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.

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.

Add {@0:}, if using. Create two holes in the center of the veggies and crack a {@1:} 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.

Add Turkey ( to taste), if using. Create two holes in the center of the veggies and crack a Large Egg (14 N/A) 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.

Add Turkey (to taste), if using. Create two holes in the center of the veggies and crack a Large Egg (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.

Sprinkle {@3:} and {@0:} evenly over top. Top with {@1:} or {@2:} (both optional) and serve warm. Repeat above steps every day for one week!

Sprinkle Salt ( to taste) and Ground Black Pepper ( to taste) evenly over top. Top with Avocado ( to taste) [sliced] or Salsa ( to taste) (both optional) and serve warm. Repeat above steps every day for one week!

Sprinkle Salt (to taste) and Ground Black Pepper (to taste) evenly over top. Top with Avocado (to taste) or Salsa (to taste) (both optional) and serve warm. Repeat above steps every day for one week!

Easy Eggs and Veggies

40MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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