Breakfast in a Bottle

Have you checked out the Food in Jars blog?  It’s really awesome!  Inspired by a recipe there, (and I would suggest you read the recipe there, because I like to over simply things) I whipped up my own version and garnished it with some basil from the bottle.  This is one of those recipes begging to be altered.  I can also see it as a southwestern version with corn, chillies, and red bell peppers.  Yum!

You’ll need six half pint canning jars and  . . .

1/2 cup veggie or chicken broth

6 cups fresh chopped vegetables (I used 3 cups spinach and 3 cups broccoli)

1 cup colorful veggies, like shredded carrots or red bell peppers (I used roasted red peppers)

1/2 cup sliced green onions

1/4 cup chopped fresh basil

6 eggs

6 Tablespoons plain yogurt

6 Tablespoons shredded cheese

Saute vegetables in broth until tender crisp and divide evenly into jars.  Whip eggs one at a time, adding each egg to a jar.  Fold one tablespoon of yogurt into each jar and top each with one tablespoon of cheese.

Bake at 350 degrees for about 25 minutes.

P.S.  This is not a canning recipe, they will keep in your refrigerator for a few days.

And make sure to grease the jars before adding the vegetables or you will have created a dishwashing disaster!