Servings: 4

6 extra large eggs 6 extra large eggs
⅓ cup of unsweetened original almond milk (or milk of your choice) ⅓ cup of unsweetened original almond milk (or milk of your choice)
2 cups of quinoa (cooked) 2 cups of quinoa (cooked)
1 cup of Vegetables (Chopped Broccoli, Diced Bell Peppers, Roasted Peppers . . . ) 1 cup of Vegetables (Chopped Broccoli, Diced Bell Peppers, Roasted Peppers . . . )
8 slices of uncured turkey bacon (Diced and cooked) You can also use crumbled sausage or ham 8 slices of uncured turkey bacon (Diced and cooked) You can also use crumbled sausage or ham
1 cup of shredded cheddar cheese or cheese of your choice 1 cup of shredded cheddar cheese or cheese of your choice
salt salt
pepper pepper

Preheat oven to 375° degrees
Spray four, 12 oz or larger mason jars with cooking oil spray.
Add ½ cup of quinoa to each jar and sprinkle with salt and pepper.
Next, top quinoa with your vegetable of choice veggies and breakfast meat.
Scramble eggs and whisk in milk. Divide egg mixture evenly among the 4 jars.
Again, sprinkle with a little salt and pepper.
Top each jar with a ¼ cup of shredded cheese.
Place jars on a baking sheet uncovered for 25 to 30 minutes or until egg are set and the cheese melts and is slightly brown,
Cool completely
Cover and refrigerate (Store for 3 to 4 days)
To warm, remove cover and heat in the microwave for 1 to 2 minute