Mason Jar Egg Scramble

Ingredients

• 8 large eggs
• 1 cup reduced-fat shredded cheddar cheese
• 4 ounces low sodium ham OR turkey, chopped
• 1 cup diced onions
• 1/2 cup diced peppers
• 1 large potato, cubed
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Black pepper to taste

Directions

• Crack eggs into a medium-sized bowl and whisk.
• Dice peppers, onions and potatoes.
• Spray a skillet with cooking spray and heat on the stovetop for 1 minute on medium heat.
• Sauté 1/2 cup of onions until brown and add potatoes. Cook potatoes until soft and add the paprika and chili powder. Cook potatoes until golden brown, about 10 minutes.
• While potatoes are cooking, sauté peppers and 1/2 cup of onions in a second skillet sprayed with cooking spray.
• Add meat and continue to sauté until it starts to brown slightly.
• Add eggs to the peppers, onions and meat mixture. Cook and stir until eggs are set but not dry, 3-5 minutes.
• Fill an 8-ounce jar with 1/4 cup of potatoes and 2/3 cup of egg mixture. Top with 1/4 cup of shredded cheese. Store in the refrigerator for up to 5 days. Eat them cold or warm them in the microwave.