Sausage & Kale Omelets in a Jar {Bake & Take Breakfast}

One of the best way to ensure you eat healthy throughout the week, is to prepare ahead of time so that you aren’t caught hungry without a plan! With these Sausage & Kale Omelets in a Jar you’ll always be prepared for a healthy meal no matter how busy you are.

By simply filling Wide-Mouth 1/2 Pint Canning Jars with your favorite omelet mixture (in this case sausage, kale and cheese) and baking them ahead of time, you have a perfectly portable, bake & take breakfast that’s ready to be quickly reheated.

This recipe is low-carb & primal diet friendly. If you’re avoiding dairy/strict paleo, feel free to omit the cheese.

If you don’t have access to a kitchen to reheat breakfasts/lunch/dinners at work – Grab one of these HotLogic Personal Portable Ovens – It’s how Ray is able to enjoy hot breakfast & lunches while at work, right in his work van! No kitchen needed! It works with a standard electrical outlet or in your vehicle with a car charger power inverter.

Bake & Take Breakfast: Omelet in a Jar

Print Pin Facebook

Servings: 6 servings

Ingredients

• 6 Wide-Mouth 1/2 Pint Canning Jars
• avocado oil spray
• 3 ounces pork sausage
• 6 cups chopped kale
• 1 clove Garlic pressed or minced
• 1/2 medium Onion
• 2 tablespoons Ghee butter or coconut oil
• 3 ounces Shredded Cheddar Cheese
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon Black Pepper
• 1 wedge lemon, juiced
• 1 pinch Crushed Red Pepper Flakes
• 12 large eggs beaten

Instructions

• Preheat oven to 350 degrees F. Prepare jars by lightly spraying with avocado oil and placing on a cookie sheet. Set aside.
• In a skillet over medium heat, cook sausage until no longer pink. Remove from skillet, drain and set aside.
• In the same (dirty) skillet, cook kale, onion and garlic in ghee over medium heat until soft and cooked through. Season with a pinch of sea salt & black pepper, crushed red pepper and lemon juice. Remove from heat.
• Add sausage to kale mixture and mix well. Divide between prepared jars and top with shredded cheese.
• Season beaten eggs with sea salt and pepper. Divide between jars and using a fork lightly mix.
• Bake for 20 minutes at 350 degrees or until cooked through*.
• Allow to cool completely, then cover with a lid and refrigerate. Reheat for a quick, make-ahead breakfast.

Notes

*They will puff up when cooked through, but will fall back to fit into the jar while cooling.

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!