Breakfast

Baked Egg, Jam and Cheese Omelet in a jar is for Breakfast.

Baked Egg, Jam and Cheese Omelet in a jar takes 10 minutes to prepare.

Baked Egg, Jam and Cheese Omelet in a jar takes 25 minutes to cook.

Baked Egg, Jam and Cheese Omelet in a jar makes 8 servings.

The ingredients for Baked Egg, Jam and Cheese Omelet in a jar are:

12 Eggs
2 c Milk
1 c Cottage Cheese
1 tsp Salt
8 tsp Cinnamon Sugar
4 Tbs Jam or Jelly

Here is how you make Baked Egg, Jam and Cheese Omelet in a jar:

Pre-heat oven to 375Grease 8 8oz canning jars (or custard cups) and place on a baking sheet. I wipe the inside with butter using my fingers.Add a heaping tsp of Jam to each jar. Sprinkle about of teaspoon of sugar (I use cinnamon sugar, but spice at will) on top.Whisk together eggs, milk, cottage cheese and salt. Quickly pour into each jar leaving about 3/4 inch of room at the top. Give each jar a quick stir to mix ingredients (unless you want stratified layers with jam on the bottom). Put the baking sheet in the oven.Bake for 20-25 minutes. The egg should still look wet and underdone when you pull them out of the oven, and it will be puffed up out of the jar. They will continue cooking and collapse back into the jar. Cool, cap and refrigerate and they're ready to grab for breakfast or lunch for the rest of the week.Serving Size: Makes 8 1-cup jarsNumber of Servings: 8Recipe submitted by SparkPeople user DRUMSWITHCATS.

The nutritional information for Baked Egg, Jam and Cheese Omelet in a jar is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 211.8

• Total Fat: 10.0 g
• Cholesterol: 288.6 mg
• Sodium: 534.1 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 0.6 g
• Protein: 14.4 g

The dietary needs meet for Baked Egg, Jam and Cheese Omelet in a jar is Vegetarian