Mason Jar Omelete
Whip up some eggs, throw in some veggies and make a batch of these ready to-go mason jar omelets for an instant and easy breakfast! Talk about a time saver! Get the recipe below.
Mason Jar Omelets To-Go
- 6 eggs
- ½ cup greek yogurt, plain
- ¾ tsp salt
- Dash of pepper
- 1 crushed garlic clove
- 1 grated carrot
- 1 diced bell pepper
- Big handful of spinach, chopped
- Goat cheese, for topping
- Sliced avocado, topping
Directions:
- Preheat oven to 350 degrees
- In a bowl, whisk together eggs, greek yogurt, salt, pepper, and crushed garlic. Set aside
- Layer the vegetables into 4 8oz mason jars – fill them up half way.
- Pour egg mixture into mason jars until it covers the vegetables – about ¾ way full (you don’t want to overfill them or they will overflow in the oven)
- Top each jar with a few pieces of goat cheese
- Bake for 20 minutes or until set.
- Remove from oven, top avocado, and enjoy! OR you can cool completely, cover, and store in the fridge for an easy breakfast the next day!
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