Make Ahead Mason Jar Omelets

I had almost forgotten about this easy, partially made ahead breakfast until a friend posted her version on Facebook this week.  I made this with some fresh vegetables I needed to use up, but it’s also a great way to use leftover veggies from dinner.  As you put the leftovers away, you can prep for breakfast the next day!

I mix these up in wide-mouthed pint-sized mason jars and seal them with plastic lids.  I usually make only as many as I will use in 3-4 days.  But you can make 1 at a time if that’s what you’ve got ingredients to use up for!

Egg base: for each omelet, I use 1/3 c of egg whites and one whole egg.  If you prefer all egg or all white, either way works – also, adjust the amounts to how much you want to eat.  This is a perfect breakfast size for me.

Ingredients: a total of 3/4 to 1 c. of raw or leftover cooked veggies, chopped to the size desired.  In the jars pictured, I have 1/3 of a diced red bell pepper, around 7 halved cherry tomatoes and 3/4 c. of fresh baby spinach.


  1. Beat eggs and egg whites together in jar.
  2. Add vegetable ingredients to jar.
  3. Seal tightly and store in refrigerator until using.
  4. When ready to cook, heat a nonstick pan over low heat.  Spray with cooking spray or coat with oil of your choice.
  5. Dump contents of jar into the pan, cover, and cook on low for 5-7 minutes, or until done.
  6. Add cheese, if desired.
  7. Flip to fold over in half, and serve!
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