Breakfast Baked Omelettes

• servings: 4

Ingredients

-8 large eggs

-1⅓ cups (300 g) low fat cottage cheese

-1 onion

-1 pepper

-8 oz (250 g) ham (5 servings at 50g/serving)

-¾ cup (75 g) mozzarella

Sriracha Mayo Sauce

-4 tablespoons (58 g) low-fat mayo

-1 tablespoon (5 g) sriracha

Directions

-Preheat oven to 200°C (400°F) and finely dice the onion and peppers, cut ham into small pieces.

-In a large bowl, whisk the eggs until well combined.

-Add cottage cheese, diced onion, pepper, and ham.

-Pour mixture into individual oven safe containers.

-Sprinkle shredded mozzarella evenly over the top.

-Bake for 20-25 minutes, or until the center is set (doesn't jiggle when gently shaken) and a knife inserted into the center comes out clean.

-Let rest for 5 minutes before serving.

-Drizzle with sriracha mayo sauce.

Notes

Storage Tips:

- Made with 2½ cup (600 ml) glass containers

- Can be refrigerated for up to 4 days

- Microwave to reheat in 30 seconds - 1 min intervals until heated through

Nutritional Facts:

355 Cal | 38g P | 9g Carb | 18g F

***WHAT WE DID DEC 2024:

4 3oz glass bowls

10 eggs

1 small red pepper

1/2 small orange pepper

8oz Black Forest Ham

1 C mozarella cheese

1/2 onion (blended oops)

13oz Cottage Cheese

Froze it all raw (egg raw too) -- will experiment with baking and put notes here!

Frozen: Convect Bake 350 for 60 minutes (stir half way!) (maybe + 10 for more if want it crispy)

Refrigerated:

WHAT WE DID on 2/5/25

4 4oz glass containers & 6 3oz glass containers --

23 kierras farm eggs

2 tomatoes

1 yellow onion

1 red pepper

1 yellow pepper

4oz mushrooms (1/2 an 8oz container)

14oz Jimmy Dean

1/2 package of Hickory Smoked Jimmy Dean Bacon

2 1/3 C cottage cheese

-- tried it without mozarella this time --