Mason Jar Breakfast Recipe
Breakfast potatoes, Shreiner’s chicken sausage, creamed spinach, topped w/ sunny-side-up organic egg & shaved parmesan
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Ingredients
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Breakfast Potatoes
Chicken Sausage
Creamed Spinach
Toppings
Method
Breakfast Potatoes
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash the baby potatoes and cut them in half. In a mixing bowl, toss the halved potatoes with olive oil, paprika, garlic powder, salt, and black pepper until well coated.
- 2
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.
Chicken Sausage
- 3
Creamed Spinach
- 4
Cook the Spinach
In a large pot, bring a small amount of water to a boil. Add fresh spinach and cook for 2-3 minutes until wilted. Drain and chop spinach, then set aside.
- 5
Make the Creamed Spinach
In the same pot, add heavy cream, cream cheese, nutmeg, salt, and black pepper. Stir over low heat until the cream cheese melts and the mixture is creamy. Fold in the chopped spinach and cook for an additional 2-3 minutes, stirring occasionally.
Toppings
- 6
Fry the Eggs
In a non-stick skillet, heat a little olive oil over medium-low heat. Crack the organic eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- 7
Assemble the Mason Jar
In a mason jar, layer the roasted breakfast potatoes, sliced chicken sausage, and creamed spinach. Top with a sunny-side-up egg, shaved parmesan cheese, and fresh parsley.