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Posted by on Mar 3, 2013 in 21 day sugar detox, Autoimmune Protocol, breakfast, dairy free, eggs, gluten free, paleo | 21 comments

Breakfast in a Jar { Saute & Add Eggs }



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I have mastered the art of prepping my All Time Favourite Breakfast; Kale and Eggs!

For me, Kale and Eggs belong together; even more so than Bacon and Eggs.  If you followed along with my 21 Day Sugar Detox and Autoimmune Protocol Challange, you would have seen my love for a sauteed greens for breakfast (although then, I wasn’t allowed eggs, so it was kale and homemade sausage patties).

It is funny how once you start living a more *whole foods* lifestyle, you figure out a whole slew of ways to use a mason jar. Once you start canning your own food, your house becomes overrun with the jars as they empty. They are cheap, BPA (and other plastic chemicals) Free and they seal nicely. We use them to store and travel with our smoothies and fell In Love with the whole “Salad in a Jar” Craze.

eggBecause I enjoy greens and eggs so much, I have come up with several different *flavours* if you will; Spicy, Sweet and Savory.  I wash and prep the vegetables and place them in the jar. I  separate  the ingredients with a layer of parchment paper according to their cooking order. I make sure the ingredients I need First are on top, second in the middle and third on the bottom (This is decided by their cooking time…whatever needs to cook the longest goes into the skillet first)

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As you can see in the image above, I start with the onions and stems first (in the savory flavour I add cumin seeds as well, to toast them and bring out their flavour) In the Sweet version, I caramelize the onions. This is a slightly different cooking technique that I talk about in the instructions  below.


To prep these jars, you start by trimming the rough portion of the bottom of the stems and discarding them. You then remove the remaining stem (as pictured: right) and chop the leafy greens. Next, wash and dry the leaves in Salad Spinner.  In the Spicy and Savory Jars, the leaves are the first things to go in because you cook them last. In the Sweet flavour, the cranberries and pumpkin seeds go in first. You then add the parchment paper.  (Tip: I like to have the parchment paper large enough to grab the sides and pull out the layer without spilling into the jar)


When you are ready to use, just heat and oil your cast iron skillet saute and add 2-4 eggs. Each jar easily serves 2, but if my hubby isn’t eating breakfast with me that morning, I can easily eat all of the greens myself, I just add less eggs.

To make this Autoimmune Friendly, don’t eat eggs, add the Breakfast Sausage linked at the top.

5.0 from 3 reviews


Serves: 2-4
Prep time:
Cook time:
Total time:

  • For Prep
  • 1 large bunch of Swiss chard
  • ½ cup of sliced Cermini Mushrooms
  • ⅓ cup of yellow onion diced
  • 1 teaspoon cumin seeds
  • To Cook:
  • 2 tablespoons of cooking oil (coconut, ghee)
  • 2-4 eggs

  1. To Prep:
  2. Separate the stems and leaves from the chard. Roughly chop them both. Wash and dry the leaves.
  3. In a 1L mason jar add your chopped chard leaves. (stuff them down gently, it will look like a lot, but once wilted it actually is not that much in the pan)
  4. Add a piece of parchment paper. Top with the mushrooms
  5. Add another piece of parchment paper and top with onions, chopped stems and cumin seeds.
  6. Screw the lid on tight and store in the fridge for 3-5 days
  7. To Cook:
  8. Heat oil in a cast iron skillet. Add the top layer of onions, stems and seeds. Saute for a few minutes.
  9. Add the mushrooms and saute for another few minutes.
  10. Add the chard leaves and saute about another 2-3 minutes, until they start to wilt. Make a clear spot on your pan and add the eggs. Cook thoroughly.
  11. If I want sunny side up, I either place my large stock pot lid on top, or I finish it off in the oven on broil. This helps the top of the eggs cook in time without burning the bottom of the egg.

5.0 from 3 reviews


Serves: 2-4
Prep time:
Cook time:
Total time:

  • To Prep:
  • 1 large bunch of kale
  • ½ cup chopped yellow onion
  • ½ a bell pepper chopped
  • 1 tablespoon of jalapeno pepper diced very small (or to taste)
  • To cook:
  • 2 tablespoons cooking oil
  • 2-4 eggs

  1. To Prep:
  2. Separate the stems from the leaves of the kale. Roughly chop both. Wash and dry.
  3. In a 1L mason jar, pack the kale leaves down in first (it will seem like a lot, but once wilted it isn’t that much)
  4. Add a separating layer of parchment paper, and top it with the peppers
  5. Add another piece of parchment paper and top with onion and stems. Screw lid on the jar and store in fridge for 3-4 days.
  6. To Cook:
  7. Heat oil in cast iron skillet. Add the onion and stems and saute for a few minutes or until translucent.
  8. Add the peppers, and saute for another few minutes.
  9. Add the kale and saute until they begin to wilt.
  10. Add your eggs and cook thoroughly.
  11. If I want sunny side up, I finish the eggs in the oven broiler or I place my large stock pot lid on top of the skillet, to help the eggs evenly cook.

5.0 from 3 reviews


Serves: 2-4
Prep time:
Cook time:
Total time:


  1. To Prep:
  2. In a 1L mason jar add the cranberries and pumpkin seeds to the bottom, cover with a layer of parchment paper.
  3. Next pack the jar almost with washed baby spinach
  4. Add a layer of parchment paper and top that with the onion.
  5. Screw on the lid and store in the fridge for 3-4 days.
  6. To Cook:
  7. Heat your cast iron skillet over high heat for 1 minute.
  8. Add your oil, lower heat and saute the onions until they become caramelized. You can remove them from the pan now, then add in the spinach (this keeps them from getting *too crisp* or just leave them in the pan)
  9. Add the spinach and sautee for a few minutes.
  10. Toss in the cranberries and pumpkin seeds.
  11. Add the eggs and cook as you desire.


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  1. Eggs & Kale – My new favorite breakfast combo – with sauteed onions!! Thanks for the ideas! I am new to Paleo and this is so helpful and creative + super quick and easy:)

  2. What a super fun idea…and a timesaver, to boot! I just love this. Thanks for sharing!


  3. Where did you get those cute chalkboard labels for your jars? Those would be perfect for my Kombucha bottles where the flavors are always changing from batch to batch.

    • I just painted it myself with chalkboard paint! I actually did it for this prop, but have since been using them. Hand washing and it seems to be staying on :)

  4. Question for you: how far ahead of time do you normally prep these and how long do you find they last in the fridge before things go soggy or bad?

    • Hi Jessie!

      I did 5 days up, and the 5th day the greens were pretty sad looking. So I suggest 4 days (day 4 was great!) I also suggest using a salad spinner, those suckers get the greens quite dry :) Good Luck! It is so handy to have!

  5. This is brilliant! There are so many mornings when I have the time to cook, but not the inclination to prep veggies. I’m definitely trying this.

    • Thank you! I hope you love it as much as I do!

  6. These would be great to prepare before a camping trip! When I have the time, I like to meal plan and try and prep the food before a trip and these jars would be perfect.

    Thanks for the idea!

  7. Great idea! It’s so hard to find a breakfast that is both quick and healthy.

  8. Just came across this and wanted to say its a fantastic idea, were just getting into Paleo and this is going to make life so much easier for us

    Thank you very much

  9. Hi,Im new to your site and have taken the notes for the Savory and Sweet breakfast in a jar,cant wait to try these.I dont eat meat ( red meat,10months no chicken)I have always hated fish but started eating it when I cut out chicken,my Dr.says my mercury is dangerously high and have to cut out fish for 1 month,long story short..I wish to eat healthy but dont know where or how to do this,I dont know what to pick up when I go grocery shopping so when I came across these recipes for breakfast in a jar I got so you have any recipes for healthy breakfast or anytime shakes,I would really appriciate your help,thank you in advance and thanks for the breakfast recipes:)

  10. very interested in trying this

  11. I love this idea. I use mason jars all the time for everything. And, cast iron pans too.

  12. What an awesome breakfast idea! I love the idea of having all the greens and add-ins at the ready — so easy to just grab everything and add those eggs. Thanks for sharing!


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