Quick-Prep Keto Brunch Jars

by KetoDietApp.com

Step 1Prepare all the ingredients. Crack the eggs into a mixing bowl and season with salt and pepper. Beat well until combined.

Step 2Heat a tablespoon of the ghee in a fry pan and pour the eggs in. Cook over medium heat, drawing the curds in gently, until the eggs are just cooked. Remove from the heat and place in a bowl.

Step 3Wipe out the frying pan to prevent any pieces of leftover eggs from burning, and add the remaining ghee and the sliced mushrooms. I like to cook my mushrooms until they are crispy on the outside, but you cook them to your liking. Once cooked, remove from the pan, leaving the ghee residue in the pan, and place in a bowl.

Step 4Add the chopped bacon to the pan with the ghee and mushroom residue and cook on high heat until crispy. Remove and place into a bowl.

Step 5Cut the cherry tomatoes in half and set aside.

Step 6Place four clean 340 g (12 oz) mason jars on the counter and layer them in the following order: spinach, tomatoes, mushrooms, eggs, cheese and bacon.

Step 7Top with a healthy grind of black pepper and wait until cool to cap and store in the fridge. Store in the fridge for up to five days.