Mason Jar Eggs - breakfast to go!

I love baked eggs. Eggs are so versatile because you can add so many
different flavors to them and they're always tasty. I like adding
veggies to eggs to get in an extra serving of vitamins and other
micronutrients with my morning meal. For these eggs, any egg
muffin-type recipe would work. Cheese, broccoli, leftover cooked
veggies from dinner, bacon... The possibilities are endless. These are
so easy to whip up in the evening and then you have a tasty breakfast
ready for you all week long. It's also easy to make a batch with
different flavors in each jar to mix it up a bit. Mmmm, delicious!

Eggs in Mason Jars
6 half pint sized mason jars, with bands and lids
Coconut oil to grease the jars
12 thin slices of ham
1 1/2 c chopped veggies (I used collard greens
12 eggs
Salt, pepper, or other seasoning, to taste

Grease the jars well, all the way up the sides. Baked on egg is really
hard to wash off if you don't grease well. Place two slices of ham
into each jar, then add about 1/4c of veggies on top of the ham. Crack
two eggs into each jar. Season with salt, pepper, or other seasoning.

Place all of the jars (without lids) onto a flat sheet pan, leaving
about one inch between the jars. Bake at 350 degrees. I like a
soft-boiled type egg yolk, which took about 18 min in my oven. For a
harder yolk, bake longer and for a softer yolk, bake for less time.

Let the jars cool completely before putting the lids on and storing in
the fridge.

Enjoy!