All the supplies you’ll need for this cuteness overload are conveniently listed/linked in the recipe below.
Valentine’s Day Breakfast with Heart Omelets & Bacon RosesThis recipe is written to make 2 breakfasts.
Ingredients
Baked Heart Omelets
- avocado oil spray
- 4 silicone cupcake hearts
- 1/2cup finely diced omelet veggies(onion, pepper, mushroom, etc)
- 1tablespoon butter or ghee
- 3large pastured eggs
- 1teaspoon heavy cream
- 1/4cup cheddar cheese, shredded
- 2pinches sea salt (real salt)
- 1pinch finely ground black pepper
Heart Canadian Bacon
- 1sm/medium heart cookie cutter
- 3-6slices Canadian Bacon
Bacon Roses
- 3slices bacon
- 1 silicone (small) square cube tray
Optional Garnishes
- fresh spinach
- Fresh raspberries
- heart shaped plates
Units:
Instructions
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Preheat oven to 350 degrees.
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For the Heart Omelets: Spray silicone heart cupcakes with avocado oil spray, place in a pan.
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Lightly saute omelet veggies in butter until soft. Divide equally between the hearts.
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Top veggies with cheese equally.
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Beat Eggs, cream, salt and pepper. Pour over top cheese/veggies.
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Bake at 350 for 20-25 minutes or until eggs are set and no longer runny.
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Heart Omelets can be made up to 3 days in advance and reheated in the oven before serving.
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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.
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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.
Recipe Notes
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.
http://www.healthstartsinthekitchen.com/recipe/valentines-day-breakfast-heart-omelets-bacon-roses/