Baked Egg, Cheese and Veg Omelet in a Jar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1Tbs, butter, divided4oz, Mushrooms2c, Zucchini4 Green Onions1 Red Bliss Potato4Tbs, Salsa12 Eggs1.5c Milk6oz Cottage Cheese2oz Pepper Jack Cheese
Pre-heat oven to 375.
Dice the veggies into medium dice. Saute the potato in enough butter to prevent sticking (or steam in a tbs water). Cook long enough to get the raw off them, add the other veggies and salsa and cook for a few minutes.
While the veg is wilting down, whisk a dozen eggs with milk and cottage cheese. Salt and pepper to taste.
Grease 8 1 cup canning jars (Mason ala Bell, Kerr, etc). I rub the inside with butter using my hand. Custard ramekins, or a muffin pan works too. Put the jars on a baking sheet.
Spoon the veggie mixture into each greased jar. Give the eggs another whisk to re-distribute the cottage cheese and fill the jars to the bottom of the threads. You need about 3/4 inch worth of space at the top to prevent spill-over. Give each jar a quick stir to mix and top with a small slice of pepper jack.
Bake for 20-25 minutes before taking the baking sheet out of the oven. The egg should still look a bit runny and they'll puff up out of the jar. Don't worry, they'll continue to cook for a while out of the oven, and they'll collapse back into the jar. Cool, screw on the lids and refrigerate. Grab and go breakfast and lunch for the week.
Serving Size: Makes 8 1-cup jars
Dice the veggies into medium dice. Saute the potato in enough butter to prevent sticking (or steam in a tbs water). Cook long enough to get the raw off them, add the other veggies and salsa and cook for a few minutes.
While the veg is wilting down, whisk a dozen eggs with milk and cottage cheese. Salt and pepper to taste.
Grease 8 1 cup canning jars (Mason ala Bell, Kerr, etc). I rub the inside with butter using my hand. Custard ramekins, or a muffin pan works too. Put the jars on a baking sheet.
Spoon the veggie mixture into each greased jar. Give the eggs another whisk to re-distribute the cottage cheese and fill the jars to the bottom of the threads. You need about 3/4 inch worth of space at the top to prevent spill-over. Give each jar a quick stir to mix and top with a small slice of pepper jack.
Bake for 20-25 minutes before taking the baking sheet out of the oven. The egg should still look a bit runny and they'll puff up out of the jar. Don't worry, they'll continue to cook for a while out of the oven, and they'll collapse back into the jar. Cool, screw on the lids and refrigerate. Grab and go breakfast and lunch for the week.
Serving Size: Makes 8 1-cup jars
Nutritional Info Amount Per Serving
- Calories: 224.7
- Total Fat: 13.2 g
- Cholesterol: 296.3 mg
- Sodium: 346.4 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.6 g
- Protein: 16.4 g
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