Baked Egg, Cheese and Veg Omelet in a Jar
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Baked Egg, Cheese and Veg Omelet in a Jar calories by ingredient
Introduction
Individual, transportable baked eggs with veggies Individual, transportable baked eggs with veggiesNumber of Servings: 8
Ingredients
-
1Tbs, butter, divided
4oz, Mushrooms
2c, Zucchini
4 Green Onions
1 Red Bliss Potato
4Tbs, Salsa
12 Eggs
1.5c Milk
6oz Cottage Cheese
2oz Pepper Jack Cheese
Tips
Got the idea for using canning jars for crustless-quiche-to-go from foodinjars.com. Thanks to Marissa.
Obviously, I'm not going for low calorie here, but the method can be adapted. These are good with no cheese added and no milk. It changes the texture. I'd add more salsa to the beaten eggs and maybe a bit of water to make the egg less dense.
Directions
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