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.
Sausage, Spinach & Pepper Omelette In A Jar (Low Carb, Paleo)
Ingredients
- 1 cup chopped sweet peppers
- 1 cup cheddar
- 1 cup mushrooms sliced
- 1 cup spinach chopped
- 7 eggs
- 1/2 cup plain yogurt I used whole milk but use what you like
- 2 sausage patties chopped
- 1 t olive oil
Instructions
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Preheat oven to 350F.
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In a skillet,add the olive oil and sauté your peppers and mushrooms.
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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.)
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Add your spinach and turn off the heat. Mix the spinach around until it's wilted.
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In a bowl, whisk your eggs and yogurt. When they are mixed well, add half of the cheese.
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Fold in the pepper mixture until well combined.
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Spray the inside of the jars with cooking spray and then add the egg mixture. Make sure to leave 1/2 inch to 1 inch from the top because they will rise and you don't want it to spill over.
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Top each of the jars with the remaining cheese.
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Place jars on a cookie sheet and bake for 15-20 minutes or unitl the top is firm.
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Let cool and then add your lid and store in the refrigerator or eat.
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Enjoy!
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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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Faye Wilkerson says
I love the to-go part. My husband has to leave for work at 6 am. He doesn’t want breakfast that early, so he takes something with him to eat at his office. These would be perfect for him. Thanks for sharing.
wildviolets@comcast.net says
I’m not a big breakfast person so I have to make things “to go” or I will just skip it. Hope he likes them!
Casserole Gals says
Very unique, I will pin this to try later!
wildviolets@comcast.net says
Hope you do and hope you like it!
KC the Kitchen Chopper says
Super cute. I need to find some jars so I can make these. <3
Aimee says
Thanks for sharing this recipe with the Retro Repin Party Denise! I’ve chosen it as my feature for this week. I can’t wait to give it a try! 🙂
wildviolets@comcast.net says
Great! Thanks so much!
Allison says
Excited to feature you on A Little Bird Told Me Link Party!
wildviolets@comcast.net says
Thank you so much!
laura@notatrophywife.com says
This is a Friday Favorites feature ! You did it again! Features and party go live tomorrow night! Would love a social media shout out! We are on a mission to grow this party! xo, laura
wildviolets@comcast.net says
Thank you! I’ve tweeted and g+ the party.
ai says
Looks good. Do you eat them cold or reheat somehow?
wildviolets@comcast.net says
I reheat them in the microwave. Just take off the metal lid and heat for 30 sec. to 1 minute depending on your microwave.
Tim G says
What size jars did you use?
wildviolets@comcast.net says
I used pint size jars. You could use larger ones, but you’d have to double the recipe. They also worked welled in a larger ramekin but I like the pint mason jars because of the lids. Hope that helps!
Cindy says
Love this idea! Thanks for sharing. Hugs and blessings, Cindy
Colleen Pierce says
How are these reheated? I want to make up about 25 of these to take for a ladies retreat. Would it be easier to make there or to pre-bake and reheat? I would need to make these on Thursday morning for reheating Saturday.
Thank you,
Colleen
Denise says
Since you are making these for an event, I would suggest making the “batter” ahead of time. Then mix the batter well, pour into your jars and cook there if you can. I think reheating the eggs sometimes makes it tougher. It’s fine for me for breakfast but since you are making these to serve others it would probably be better to bake that day. Hope that helps. Please let me know if you have any other questions.
Dani says
I believe you may have used 1/2 pint jars. I just tried this with pint size and there is not near enough to fill them. Even your pictures look like 1/2 pint jars.
Denise says
Hi Dani,
Yes they are 1/2 pint size jars. I will add that to the recipe so others will know. Thanks for bringing that to my attention!
Cindy says
How long would these last in the frig?
Denise says
Hi Cindy,
I would say they would last about 3-5 days in the refrigerator. I liked having them on hand because they were
something I could eat for break, lunch or dinner. Please let me know if you have any other questions.
Arnie says
This sounds very good. Could you freeze these and than heat up in an oven when needed? I have a very small coffee shop and this would be great for breakfast there. thank you
Denise says
Hi Arnie,
I would test it because sometimes when you heat up eggs they get a bit spongy. It doesn’t bother me but if
you are serving them to people you may not like the consistency. Hope that helps!
Denise
Kathy says
Where do you get jars that can be put into the oven
Denise says
Hi Kathy, I had no problem baking these in the oven as described in the directions. However I have just read that Ball does not recommend using them in the oven because they are not made of oven safe tempered glass. I believe they can crack from a sudden temperature change. Here is an article I found that describes how you can use a mason jar as a baking vessel if that helps. They recommend baking them in a water bath. I hope that helps.
Martha Winston says
Where can I get these mason jars? They seem different from the average store purchase.
Denise says
Hi Martha,
They are 1/2 pint jars. You can buy them on Amazon. I have a link right above the recipe. I think I got mine at Target though so maybe you can find them there?
Hope that helps!
Jay says
So good!! I dont have an oven, so I tried the Poach approach. Worked like a charm. Small amount of water in a med pot and placed jars in low boil water, then i poured in the mix and 15 mins….. beautiful and delish! I left in water until cool to touch. THANK YOU !!
Denise says
Thanks for sharing! Maybe this will be of help to someone else and I’m so glad you liked it!
Margo D says
Can you freeze these? Before cooking? After cooking?
Denise says
HI Margo,
I don’t think you could freeze these. You might have a problem with jars going from cold to hot and therefore cracking the glass.
Also eggs don’t always taste as well frozen. That’s just my thoughts. I have never done it. Hope that helps!
Margo D says
See my comment about DEFROSTING the jars.
Margo D says
If you do freeze them (or anything for that matter) ALWAYS, ALWAYS, completely defrost before putting in an oven
Or even a microwave. Personally, I have baked pecan pies in jars that had been frozen. I defrost them overnight in the fridge, making sure they are completely defrosted. Then I place the jars in a metal baking pan in the oven at the time I turn on the oven to 350 degrees. Then I bake them until the crusts are slightly browned (you can see through the jars). If the tops start to get too dark before they are ready to come out, I place foil over the top. I use Ball mason jars.
Denise says
Thanks so much for taking the time to comment! That is great to know and I know it will help me and my readers.
Jen says
Have you tried making these and them baking them in a crock-pot?
Denise says
No I haven’t but I’m intrigued! I bet that would work!