Divide the onion, jalapeños (if using), spinach, tomatoes, olives (and/or any “extras”) between 7 quart-size ziploc bags. Add the heaviest ingredients (tomatoes/olives) first and the lightest ones (spinach) last. Store bags in the refrigerator until ready for use.
Heat olive oil in a skillet over medium heat. Add contents of one bag into skillet and cook for 3 minutes, or until veggies are soft and onions are fragrant. Add meat, if using. Create two holes in the center of the veggies and crack an egg into each hole.
Cover and cook for 4-5 minutes, or until whites of eggs are cooked through. An alternate option for the eggs is to add them after the veggies have cooked for 3 minutes and stir constantly, scrambling them until they are cooked through.
Sprinkle seasonings evenly over top. Top with avocado slices or salsa (both optional) and serve warm. Repeat above steps every day for one week!