Mason Jar Egg Casseroles

I’m trying SO hard to stay on a healthy track this holiday season, but I have to say, it hasn’t been easy. Between my being 8 months pregnant, Christmas junk food everywhere, and me lacking energy to cook, staying on track has been more difficult than usual, but this week is crazy busy and I cannot eat junk all week and be bloated and feel terrible at Christmas. So, I’m determined to get back on the healthy eating train and one way I’m doing it this week is these yummy egg casseroles. I make these regularly and they are one of my favorite and quickest breakfasts! They are a great meal prep food and don’t take a lot of time to prepare. Here’s my recipe:

Serves: 6 Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins

Ingredients:

• 10 Eggs

• 1/4 cup Unsweetened Almond Milk (or milk of choice)

• 2 cups Cauliflower Rice

• 1 Green Pepper (finely diced)

• 1 Onion (finely diced)

• 1/2 cup Mushrooms (diced)

• 1 lb Turkey Sausage (cooked and crumbled)

• 1 cup Cheddar Cheese (shredded)

• 1/4 tsp Seasoned Salt

• 1/4 tsp Pepper

• 6 12-oz. Mason Jars

Preparation notes:

Preheat oven to 375. Spray mason jars liberally with cooking spray.

Add cauliflower rice evenly into bottom of each jar. Add veggies, then meat.

Beat eggs, milk, seasoned salt, and pepper in a medium bowl with whisk then divide egg mixture evenly among the jars.

Top with cheese (or I like to just put the cheese on after they come out of the oven) and bake on a baking sheet uncovered for 35-40 minutes or until egg is set.

Store in refrigerator 4-5 days.

To warm, remove cover and heat in microwave 1 minute, stir and enjoy!