All the supplies you’ll need for this cuteness overload are conveniently listed/linked in the recipe below.
- 1sm/medium heart cookie cutter
- 3-6slices Canadian Bacon
- 3slices bacon
- 1 silicone (small) square cube tray
- fresh spinach
- Fresh raspberries
- heart shaped plates
Preheat oven to 350 degrees.
For the Heart Omelets: Spray silicone heart cupcakes with avocado oil spray, place in a pan.
Lightly saute omelet veggies in butter until soft. Divide equally between the hearts.
Top veggies with cheese equally.
Beat Eggs, cream, salt and pepper. Pour over top cheese/veggies.
Bake at 350 for 20-25 minutes or until eggs are set and no longer runny.
Heart Omelets can be made up to 3 days in advance and reheated in the oven before serving.
Bacon roses: Roll each slice of bacon and place in the silicone cube tray. Bake 350 for 30+ minutes, checking often or until crispy but not burnt. Remove hearts and allow to drain on paper towel. Can be made up to 3 days ahead. Reheat in oven.
For the Canadian Bacon Hearts: Use cookie cutter to cuts hearts out of the canadian bacon. Reserve until ready to serve, can be made up to 3 days in advance. Heat in the oven.
I suggest making the bacon hearts first. When they are done, all them to drain/cool while preparing the omelets. Place canadian bacon hearts in the oven for 2-3 minutes before serving.
To reheat for breakfast: bake at 300 for 5 minutes or until warm.