• 1 1/2 cups pre-cooked potatoes (has browns or diced potatoes)
• 1 1/2 cups pre-cooked turkey sausage, crumbled
• 1 1/2 cups cheddar cheese, shredded
• 1 1/2 cups chopped veggies, such as onions, mushrooms or chopped bell peppers (optional)
• 12 eggs (2 eggs per serving)

In the order listed, layer 1/4 cup of each ingredient (except for the eggs) into six pint-sized glass mason jars (or microwave-safe dishes).  Seal and store in the refrigerator for up to one week.  When ready to cook, lightly whisk two eggs and pour into the jar.  Microwave, uncovered, for one minute and give the eggs a quick stir.  Microwave an additional one to two minutes until the eggs are thoroughly cooked.  Let sit for one minute before removing from the microwave.  Caution:  jar and eggs will be hot!

Serving suggestion:  top with chopped tomatoes, scallions, cilantro or salsa.