This omelette in a jar recipe is perfect for a high protein and low carb breakfast on the go. Make ahead and eat all week.
So many of my recipes are low carb and/or Paleo because if nothing else they make me feel better. Well this week I’ve been trying to really keep it low carb. It takes some organizing and preparing to stay on track and I’m doing really well! This recipe helped because I made 5 of these and if I didn’t eat it for breakfast I could eat it for lunch or dinner. And of course it is in a jar and why that appeals to me, no one will ever know including me! haha
I love peppers and sausage, especially with eggs so I wanted to include those for sure and I thought the spinach and mushrooms would be nice for color and nutrition. I added the baby spinach last and just let it wilt. I wanted it to have more bulk so pictured above is what the veggies looked like when I was finished sautéing them.
After the sausage mixture has a cooled a bit, add it to your beaten eggs. I added some cheese for extra flavor and because of its low carb value but if you are watching your calories, you can omit the sausage and cheese and maybe add a little more seasoning or a tiny bit of a sharp tasting cheese like feta or asiago which will give you more bang for your calorie buck. Special note: Make sure not to fill these too high. You want some room at the top because they will rise and expand while baking.
Omelette in a Jar
And here is the final product. They were even higher when they first came out of the oven but had deflated by the time I got around to photographing them. Regardless, they were delicious and as I write this I am on my second batch because I liked them so much. Hope you do too!
1 jar = 305 cals / 23.2g fat / 5.6g carbs / 0.7g fiber / 18.1g protein = 4.3g net carbs
Disclaimer: One reader pointed out that you should not put mason jars in the oven. I was unaware of this when writing the post. And while I had no trouble I understand that the type of glass that mason jars are made of can not withstand large temperature fluctuations which may cause it to break. Here is an article I found that says you can bake in jars if you use a water bath. I have not tried it but I wanted you all to be aware of the risks.
Notes from Readers:
Colleen P: “I made 30 jars for breakfast at our retreat and each one was eaten up. I got many complements on the uniqueness of this idea. I used eggs, cheese, spinach and sausage. I will use this recipe again. I did 12 at a time and it took much longer, about 30 mins each, but was able to keep them warm by simply putting a towel over the done ones. Also, I used water instead of milk or yogurt. I have always found water makes eggs fluffier. ”
Another reader pointed out that these are 1/2 pints. If you are using larger jars, you will have to use more of the mixture and it may take longer to cook.
- 1 cup chopped sweet peppers
- 1 cup cheddar
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 7 eggs
- ½ cup plain yogurt (I used whole milk but use what you like)
- 2 sausage patties, chopped
- 1 t olive oil
- Preheat oven to 350F.
- In a skillet,add the olive oil and sauté your peppers and mushrooms.
- Add your sausage and cook until everything is cooked through.(My patties were precooked so if yours are uncooked add them with the peppers and mushrooms.)
- Add your spinach and turn off the heat. Mix the spinach around until it's wilted.
- In a bowl, whisk your eggs and yogurt. When they are mixed well, add half of the cheese.
- Fold in the pepper mixture until well combined.
- Spray the inside of the jars with cooking spray and then add the egg mixture. Make sure to leave ½ inch to 1 inch from the top because they will rise and you don't want it to spill over.
- Top each of the jars with the remaining cheese.
- Place jars on a cookie sheet and bake for 15-20 minutes or unitl the top is firm.
- Let cool and then add your lid and store in the refrigerator or eat.
- Note: These are 1/2 pint jars. If you use larger jars you will have to use more filling and it may take longer.
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