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