Brown Rice and Baby Bok choy Breakfast

2 1/2 C Brown Rice, cooked and cooled

3 C Baby Bok Choy, loosely chopped

2 C Cherry Tomatoes

8 Eggs scrambled

1.  Mix all ingredients together
2. pour into four 1 pint jars
3. Cap and screw down lid
4. Bake at 350 for 45 minutes.
5. Turn off oven and allow to set for 15 minutes.
6. Refrigerate and eat within 1 week.

Nutrition Facts

Serving Size 1 Serving

Per Serving% Daily Value*

Calories 302

Calories from Fat 94

Total Fat 10.4g16%

Saturated Fat 3.2g16%

Potassium 462mg13%

Carbohydrates 34.5g11%

Dietary Fiber 2.8g11%

Sugars 5.3g

Protein 17.5g

Vitamin A 79% · Vitamin C 117%

Calcium 17% · Iron 25%