Bacon Wrapped Omelets

Bacon Wrapped Omelets

Whole30 Bacon Omelets

You’ll love how moist and flavorful these bacon wrapped omelets are! The bacon crisps around the edges and keeps these Whole30 baked omelets from drying out while baking. Serve with a massaged kale salad for a veggie and protein packed breakfast.

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

Whole30 Bacon Omelets

Bacon Wrapped Omelets

Bacon Wrapped Omelets

Whole30 Bacon Omelets

Whole30 Bacon Wrapped Omelets

Print Recipe
Bacon Wrapped Omelets
You’ll love how moist and flavorful these bacon wrapped omelets are! The bacon crisps around the edges and keeps these Whole30 baked omelets from drying out while baking. Serve with a massaged kale salad for a veggie and protein packed breakfast.
Bacon Wrapped Omelets
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Rating: 0
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Rate this recipe!
Course Breakfast
Cuisine American
Keyword Egg, Meal Prep
Prep Time 10 minutes
Cook Time 30 minutes
Servings
meals
Ingredients
Bacon Wrapped Omelets
Kale
Course Breakfast
Cuisine American
Keyword Egg, Meal Prep
Prep Time 10 minutes
Cook Time 30 minutes
Servings
meals
Ingredients
Bacon Wrapped Omelets
Kale
Bacon Wrapped Omelets
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Add bacon to muffin tins, and bake for 12 minutes.
  4. 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.
  5. Pour egg mixture into bacon cups, and then return to the oven for another 20 minutes, until eggs are set.
  6. 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.
Recipe Notes

Nutrition for 1 out of 4 servings:

15.1g Protein | 16.8g Carbs | 26g Fat | 3.4g Fiber | 354 Calories

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