5 hours ago Natalie Morales

At Home with Natalie Morales: Make her breakfasts-to-go in 2 minutes

My day starts at 4:30 a.m., so I need to be ready fast! For me, breakfast is a must and I need something packed with protein that can keep me full all through the show. Mason jars are my favorite way to take breakfast on the go and these are two of the meals I typically eat. They are really easy to customize so you can add lots of variety to your morning meal. Now there's no excuse to skip breakfast!

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


  • Eggs
    • 2 eggs
    • 2 tablespoons milk
    • 1 tablespoon chives
    • Salt and pepper, to taste
    • 1-2 strips microwaveable bacon
    • Olive oil spray

  • Topping
    • 3 leaves basil
    • 1/2 cup cherry tomatoes, chopped
    • 1 small ripe avocado
    • 2 tablespoons lemon juice
    • Salt and pepper, to taste


Casey Barber

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 - 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.

Note: 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.

Nutty Peaches and Cream Overnight Oats in a Mason Jar



    • cup old fashioned oats
    • cup milk
    • 1 tablespoon heavy cream or half and half (optional)
    • 1/2 cup peaches chopped (fresh or canned) (can substitute with any other fruit)
    • teaspoon cinnamon
    • 1 teaspoon flax seeds
    • 1 teaspoon chia seeds
    • 1 teaspoon honey or agave (can add more to taste)
    • 1 tablespoon chopped walnuts


Casey Barber

Add oats to Mason jar, followed by milk and optional cream. Layer the peaches next. Add flax seed, cinnamon, chia seeds. Top with agave or honey and walnuts.

Close the lid. Let oats soak a few hours or overnight, and it'll be ready to eat in the morning! It's meant to be eaten cold, but you can head it up if desired.

More: Food Breakfast On the show Natalie Morales