MONDAY: Salsa baked eggs LUNCH

This was a late add to this week’s meal plan — as I had intended upon making quiche for lunch this week.

However, when I logged online on Saturday afternoon to make my grocery list — I discovered THIS RECIPE, posted to Facebook by FastPaleo.

It just so happened I have a lot of salsa leftover that I had intended upon using in my chili last weekend that LITERALLY did not fit in the slow cooker.

I didn’t want it to go to waste, so I decided to change my plans.

This meal was easy to prepare in the morning before I headed off to work.

I first prepared this meal on Monday morning (my Tuesday), as I just had a banana for lunch on Sunday because I ate late on Saturday night and wasn’t very hungry Sunday morning.


I sliced up some onion and jalapeno, and sauteed that in some butter, before adding in some Mexican tomato sauce I picked up at the grocery store, and letting everything cook for a few minutes — stirring well.



Then, I removed the pan from the heat, cracking two eggs into the pan before placing the pan in a 350-degree oven for about 15 minutes.


I packed this up at ate it at work as I began my work days this week! Spicy deliciousness!



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