Eggs in a Jar

Why mess with standing at the stove to make scrambled eggs every morning when you can use some mason jars.  It’s easy to prepare, especially if you use leftover roasted broccoli, ham or other ingredients from dinner. These scrambled eggs store for up to 3 days in the refrigerator and make for a quick and easy breakfast each morning.

NOTE: You can use any combination of vegetables, meat or cheese in this recipe.

As seen on FOX 9 Morning News: Manage Your Morning Series on May 7th, 2014

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  • 1. Preheat oven to 375 degrees.
  • 2. Crack eggs into a large bowl and using a hand mixer beat the eggs, salt, black pepper, cayenne pepper and paprika until well blended
  • 3. Pour the seasoned egg mixture evenly into 6 half-pint sized mason jars so that each jar is about ½ full.
  • 4. Add even amounts of cheese, broccoli and ham to each jar.
  • 5. Place jars on a cookie sheet that’s been lined with parchment paper. Bake for 25-30 minutes, or until knife inserted comes out clean.
  • 6. Remove from oven and let cool for 5 minutes then top with some fresh parsley and tomatoes before eating.
  • 7. NOTE: Jars can be prepared a day or two ahead of time, cover with lids and refrigerate. Just preheat oven to 375 degrees, remove lid and ring from the jar(s) and place jar(s) on a cookie sheet. Bake for 25-30 minutes, remove from oven and let cool for 5 minutes before eating.