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Bacon and Eggs in a Mason Jar topped with Avocado, Tomato & Basil

Natalie Morales' bacon and egg breakfast in a Mason jar
Casey Barber

Chef notes

You can put the egg ingredients together uncooked the night before and microwave it in the morning to save time. Just prep the toppings separately and add after you’ve cooked the egg ingredients.


  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon chives
  • Salt and pepper, to taste
  • 1-2 strips microwaveable bacon
  • Olive oil spray
  • 3 leaves basil
  • 1/2 cup cherry tomatoes
  • 1 ripe avocado
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste


First prep Mason jar by spraying with olive oil spray on the inside. Add eggs, milk, chives, salt and pepper.  Now cover the jar with plastic wrap, and put lid on. With lid fastened, shake it all up until eggs are beaten and ingredients blended. 

Microwave 1-2 slices of bacon for 1 ½ - 2 minutes, depending on number of strips. Chop the bacon into bits.

Take the lid off — keep the plastic wrap on, and microwave the eggs for about 1 min. Then using a fork, scramble a bit (eggs will not be fully cooked).  Microwave again for about another 30 seconds. When cooked, fluff with a fork and add in bacon bits.

Separately, cube the avocado, add chopped tomatoes and torn basil leaves. Add lemon juice, salt and pepper to taste.  Store in separate smaller mason or container to keep cold and add on top when ready to serve.