This omelet in a container recipe is ideal for a high protein and low carb breakfast in a hurry. Make ahead and eat all week.
Such a large number of my recipes are low carb as well as Paleo provided that nothing else they make me feel good. Well this week I've been attempting to truly keep it low carb. It takes some arranging and getting ready to remain on track and I'm doing actually well! This formula helped on the grounds that I made 5 of these and on the off chance that I didn't have it for breakfast I could have it for lunch or supper. Also, obviously it is in a container and why that interests to me, nobody will ever know including me! hahaha
I adore peppers and sausage, particularly with eggs so I needed to incorporate those without a doubt and I figured the spinach and mushrooms would be pleasant for shading and sustenance. I included the baby spinach last and simply given it a chance to shrink. I needed it to have more mass so presented above is what the veggies resembled when I was done sautéing them.
After the sausage blend has a cooled a bit, add it to your beaten eggs. I included some cheddar for additional flavor and in view of its low carb esteem yet on the off chance that you are viewing your calories, you can discard the wiener and cheddar and possibly include somewhat more flavoring or a modest piece of a sharp tasting cheddar like feta or asiago which will give you all the more value for your calorie money. Exceptional note: Try not to fill these excessively high. You need some room at the top since they will rise and grow while heating.
What's more, here is the last item. They were much higher when they initially left the broiler however had emptied when I got around to shooting them. In any case, they were delectable and as I compose this I am on my second cluster since I preferred them to such an extent. Expectation you do as well!
Sausage, Spinach & Pepper Omelette In A Jar (Low Carb, Paleo)
This omelette in a jar recipe is perfect for a high protein and low carb breakfast on the go. Make ahead and eat all week.
Prep Time:20 minutes Cook Time:20 minutes
Total Time:40 minutes Servings: 5
Ingredients
- 1 cup chopped sweet peppers
- 1 cup cheddar
- 1 cup mushrooms sliced
- 1 cup spinach chopped
- 7 eggs
- 1/2 cup plain yogurt I used whole milk but use what you like
- 2 sausage patties chopped
- 1 t olive oil
Instructions
- Preheat oven to 350F.
- In a skillet,add the olive oil and sauté your peppers and mushrooms.
- Add your sausage and cook until everything is cooked through.(My patties were precooked so if yours are uncooked add them with the peppers and mushrooms.)
- Add your spinach and turn off the heat. Mix the spinach around until it's wilted.
- In a bowl, whisk your eggs and yogurt. When they are mixed well, add half of the cheese.
- Fold in the pepper mixture until well combined.
- Spray the inside of the jars with cooking spray and then add the egg mixture. Make sure to leave 1/2 inch to 1 inch from the top because they will rise and you don't want it to spill over.
- Top each of the jars with the remaining cheese.
- Place jars on a cookie sheet and bake for 15-20 minutes or unitl the top is firm.
- Let cool and then add your lid and store in the refrigerator or eat.
- Enjoy!
Note: These are 1/2 pint jars. If you use larger jars you will have to use more filling and it may take longer.
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