We all know that it’s important to start our days with a well-rounded breakfast, especially if you’ve got a lot on the to-do list! The right nutrients give your body the fuel it needs to stay energized, your brain the fuel it needs to process and make clear decisions, and your metabolism the fuel it needs to stay active. Most of us know this conceptually, but it can still be so difficult to prepare a proper breakfast in the morning. If you’re running late, the last thing you want to do is take the time to cook an omelet. But what if you don’t have to? Bacon wrapped omelets might sound like something only available at a nice brunch restaurant, but consider them officially added to your meal prep recipes. Yup! This is a breakfast you make once and then get to enjoy throughout the week.
Not only are these bacon wrapped omelets about to make your weekday mornings infinitely better, they are also gluten free, paleo, and Whole30-approved! And you’ll love how moist and flavorful they are. The bacon crisps around the edges and keeps them from drying out while baking, and the flavor combination is obviously a classic. So delicious!
And maybe you’re not so used to seeing salad on a breakfast plate. It might be new for you, but remember that little chat we had about how important a balanced breakfast is? We know we don’t have to tell you all of the nutritional benefits of kale (hello, one of the most nutrient dense plants on the planet!), so we think it has earned its place in a few breakfast meal prep recipes here and there. And don’t worry, we’re not expecting you to indulge in kale completely raw and untreated. This side salad is simple, but the dressing is delicious. And don’t skip the massaging step! It might sound silly, you’re not a kale spa (or are you?). But that prep step is going to significantly change the texture of your kale, transforming it from weird dinosaur vegetable into delicious side salad. One completely worthy of sitting next to bacon wrapped omelets ?
Bacon Wrapped Omelets Ingredients:
Bacon Wrapped Omelets:
8 strips bacon, whole30 compliant
6 eggs
½ onion
1 bell pepper
1 tablespoon olive oil
Sea salt and pepper, to taste
Massaged Kale Salad:
1 large bunch kale
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Ingredients
Bacon Wrapped Omelets
- 8 strips bacon we used Pederson Farm brand
- 6 large eggs
- 1 medium bell pepper
- 1 tbs olive oil
- salt & pepper to taste
Kale
- 1 large bunch kale
- 1 tbs olive oil
- 1 tbs red wine vinegar
- 1 tbs lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Cut bacon into 2 pieces, one long enough to wrap around the edges of a muffin tin, and the other to lay across the bottom.
- Add bacon to muffin tins, and bake for 12 minutes.
- While bacon is backing, saute peppers and onions in olive oil over medium high heat, until soften. Season well with salt and pepper. In a bowl, whisk eggs and season with salt and pepper. Add sauted peppers and onions.
- Pour egg mixture into bacon cups, and then return to the oven for another 20 minutes, until eggs are set.
- To make kale salad, add chopped kale to a bowl, and drizzle with olive oil, vinegar and lemon juice. Massage the dressing into the kale.
How do I keep the bacon around the inside of the muffin cup? It all curled up in the bottom of the cup.
Hi Gail, thanks for reaching out. What kind of bacon did you use? If you use low fat or turkey bacon, it will curl up. If you are using regular bacon it sounds like it is being overcooked. I would recommend cutting back the baking time in the first step to 6-8 minutes. Please let us know if you have any additional questions!
I live in the UK and brands are different here compare to the ones used in the recipes. Do I have to check and still count the calories in each ingredient I buy? Or should I just trust that the bacon and eggs I buy is going to be somewhat similar to the ones in the recipe? I don’t want to go over the suggested calories for the meal. Also, would you recommend going to my local butchers for meats to ensure that I’m buying whole30 meats? I’m asking for things such as bacon and sausages. Thanks!
Hi Miriam,
If you are using a large egg as we did in the recipe then the macros should be the same. Bacon is a different story. You would need to adjust that to get the most accurate macros possible. We live in the US, so we aren’t able to speak to whether or not your local grocery store would have whole30 compliant bacon and sausage. You will need to read the labels to find out whether they are compliant or not. If you are not sure, I would recommend speaking to your butcher. He will be able to tell you if things such as sugar have been added.