When I don’t have the time to pull the pressure cooker out, and want to make more than the 7 egg bites that my silicone insert allows, I turn to my oven to make a big batch of breakfasts for the week. Prep is quick and cleanup is a breeze.
Prepared as is, this breakfast is #KetoFriendly. Take out the cheese and it becomes #PaleoPerfect.
Oven Bacon Wrapped Omelettes
- 10 – 12 Pieces of Thick Cut Bacon (I buy mine at the meat counter – it’s less expensive, meatier and thicker)
- 11 Large Eggs
- 1/3 Cup Chopped Bell Pepper
- 1/2 Cup Shredded Cheese (Any Type)
- Salt & Pepper to taste
Preheat oven to 400°F.
Cut your raw bacon so your strips just overlap at the edges when you line each muffin cups. I use the small cut pieces to fill in any spots where pieces are short. Divide the bell pepper and cheese evenly between the 12 muffin cups.
In a large bowl or 8 cup measuring cup, crack open your eggs and whip them up. Add salt and pepper. Pour the egg mixture evenly between the muffin cups – fill just below the level of the bacon – you don’t want them to overflow when they cook.
Put your muffin tin on a cookie sheet and put into the oven. You want to make sure that any bacon grease that may drip doesn’t end up in your oven. Bake for 20 minutes.
Remove from oven then immediately use a knife to slide around the edges of each cup to loosen the edges. Remove each omelette to drain off the grease on a cooling rack with a paper towel on top, set on a baking pan.
Store uneaten omelettes in a sealed container in the refrigerator. Easily reheats in the microwave for quick hot breakfasts all week. #ThisGirlLovesToEat
Nutrition Information Per Omelette:
- Calories 197
- Fat 15 g
- Protein 14 g
- Cholesterol 22.5 mg
- Carbohydrates < 1 mg