Bacon Wrapped Omelet. Yes, you read that correctly. How fun is this concept? Crispy bacon around eggs? Definitely a meal prep winner! Whole30 friendly, gluten free, and delicious.
We all know that it’s important to start our days with a well-rounded breakfast, especially if you’ve got a lot on your 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 a restaurant would serve for brunch, but you can officially add them 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.
Salad for Breakfast?
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, as it's one of the most nutrient-dense plants you can eat! So we think it has earned its place in a few breakfast meal prep recipes here and there.
Not a fan of kale in salad? The dressing will definitely convert you, but there's a trick to kale salads, and it's worth extra few minutes. It's called massaging the kale. It might sound silly, but that prep step, which literally involves rubbing the kale between your fingers to help soften its tough fibers, is going to significantly change the texture of your kale. The bitterness of kale plays well against the salty-savory bacon. Trust us.
Bacon Wrapped Omelets Ingredients
- 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
How to Store and Serve Bacon Wrapped Omelets:
If you have leftover egg muffins, it’s best to store them in air tight meal prep containers in the refrigerator. They will last for 3-4 days in the fridge.
You can also freeze them for up to 2 months. Just place them in a zip-lock bag or airtight container and ensure it is properly sealed. When you’re ready to eat your egg muffins, microwave them for 30 seconds or heat them in the oven for 10 minutes.
They can be easily reheated and enjoyed for breakfast, lunch, or dinner. There are a few ways to reheat them, so they taste just as good as the first time. You can either microwave or heat them in the oven. The key here, since they are already cooked, is to warm them up just enough; otherwise the eggs can become a little rubbery.
You can air fry them as well. In a preheated air fryer, you'll be able to get a nice crisp to your bacon. You can do 400 degrees for 1 minute.
For best storage results, I use a FoodSaver vacuum sealer.
READ MORE ABOUT KALE AND/OR BREAKFAST!
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 baking, saute peppers and onions in olive oil in a skillet over medium high heat, until softened. Season well with salt and pepper. In a bowl, whisk eggs and season with salt and pepper. Add sauteed peppers and onions.
- Pour egg mixture into bacon cups, and then return to the oven for another 20 minutes, baking until eggs are set.
- To make the kale salad, add chopped kale to a bowl, and drizzle with olive oil, vinegar, and lemon juice. Massage the dressing into the kale; you'll feel the leaves start to soften.
Notes
Nutrition
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.
If it’s for the week what is best storage and reheating. In meal prep that is important information
Thank you Bev! Thank you for reaching out. We just added some reheating and storage information for you. 🙂