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Bacon and Kale Paleo Breakfast Casserole

The best way to succeed with breakfast when you’re eating a Paleo lifestyle is to be prepared. For me, that means having a protein packed meal in the fridge ready to go. I don’t always have time (or desire) to cook something from scratch, so I love having a meal like this Bacon & Kale Breakfast Casserole available. Even though there’s only three ingredients in this recipe, it is super delish. Actually, the last time I made this, the eggs cooked just right which gave it that crusty, cheesy taste. And that, my friends, is a good thing!

Bacon & Kale Breakfast Casserole

Author/Source:

Christine @ onceamonthmeals.com

Ingredients: 

  • 3 cups kale
  • 8 slices bacon
  • 12 large eggs
  • seasoning of your choice (I didn’t use any but it was still great!)

Directions:

Preheat oven to 375 degrees. Put bacon in a frying pan and cook over medium heat until done, but not crispy. While bacon is frying, wash and chop kale, removing tough stems.  Crack eggs into a large bowl. Whisk together and season with salt, pepper, or your all-purpose seasoning of choice. Place kale and bacon pieces in pan and pour eggs in over ingredients in the pan. Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned. Serve and enjoy!

Freezing Directions:

Preheat oven to 375 degrees. Put bacon in a frying pan and cook over medium heat until done, but not crispy. While bacon is frying, wash and chop kale, removing tough stems.  Crack eggs into a large bowl. Whisk together and season with salt, pepper, or your all-purpose seasoning of choice. Place kale and bacon pieces in pan and pour eggs in over ingredients in a foil pan. Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned. Remove from oven and let cool. Cover pan with aluminum foil and freeze. To serve: Thaw. Reheat.

Servings: 4

**conversion chart image provided by Erik Spiekermann

7 Responses to “Bacon and Kale Paleo Breakfast Casserole”

  1. Amber says:

    Whenever I try to cook and freeze scrambled eggs they always turn out watery and rubbery when reheated. What am I doing wrong?

    • Christine says:

      Eggs are definitely tricky when it comes to freezing! It’s a little easier with a casserole though. I’ve found that when I let the casserole cool completely, wrap tightly with plastic wrap and then place in a freezer bag it works just fine. Then just reheat slowly; either in the oven or with 50% power in the microwave.

  2. Kari H says:

    What size pan should I use, and did you grease your pan? Looks like bacon was cut into pieces in your picture – did you do that before frying? Thanks!

    • Kelly says:

      Kari I used two 8×8 casserole pans so I could fit them in my freezer easily and have no dish to clean up when I reheated in the oven. However you can most certainly use a 9×13 glass baking dish. I would recommend greasing with a little coconut oil ahead of time. I crumbled my bacon :)

      • Kari H. says:

        Thanks Kelly!

        My husband absolutely loved this dish. When we ate as our dinner, it filled me up completely satisfying my stomach until the next morning; this is saying ALOT for me because I am always always looking for something sweet or snacky before bed.

  3. Michele Zeibari says:

    I actually have frozen kale, a bag of crumbled bacon and egg beaters. Do you know the (apprx.) equivalent cup measurements of the kale and bacon bits? Also what are your thoughts on egg beaters and/or freezing them? I love your posts and recipes!! Thank you!!

    • Kelly says:

      You could measure the kale that would be pretty much the same. Bacon I’d say would be about 2 or 2.5 cups. You can freeze egg beaters I haven’t personally but if you bake this and then freeze it you’ll have no problems.

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