Bacon Wrapped Omelets
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5 from 3 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Egg, Meal Prep
Servings: 4 meals
Calories: 354kcal
Author: Meal Prep on Fleek


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


  • 1 large bunch kale
  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 tbs lemon juice


  • 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.


Nutrition for 1 out of 4 servings:
15.1g Protein | 16.8g Carbs | 26g Fat | 3.4g Fiber | 354 Calories


Serving: 1meal | Calories: 354kcal | Carbohydrates: 16.8g | Protein: 15.1g | Fat: 26g | Fiber: 3.4g