Swap Ready

Bacon & Leek Egg Casserole

Bacon Leek Egg Casserole


Lisa @ onceamonthmeals.com


  • 2 Tablespoons coconut oil
  • 0.67 cups leeks, chopped
  • 3 teaspoons garlic, minced
  • 0.5 cup baby spinach, chopped
  • 8 medium eggs
  • 0.5 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon rosemary
  • 0.25 teaspoon smoked paprika
  • 0.33 cups bacon, cooked and roughly chopped


In a skillet over medium, heat coconut oil. Add leeks and saute until soft. Add garlic and spinach and continue to saute for an additional minute. In a large mixing bowl, whisk eggs, one at a time. Add salt, pepper, rosemary and paprika.  In a greased 8×8 foil pan, place leek/spinach mixture. Pour eggs over top and top with bacon. Bake in 350F oven for 35-40 minutes or until top is golden and eggs are set.

Freezing Directions:

Prepare and bake as directed above. Allow to cool and cut into servings. Place in freezer bags, label, and freeze. TO SERVE: Remove desired number of individual casserole squares from freezer and thaw. Microwave for 1-2 minutes until heated through.

Servings: 4

Nutritional Info: 1 serving = 280 Calories, 21 g Fat, 4 g Carbs, 17 g Protein, 1 g Fiber, 667 mg Sodium, 7 WW+ Points

**conversion chart image provided by Erik Spiekermann

2 Responses to “Bacon & Leek Egg Casserole”

  1. Susan says:

    We loved the sound of this recipe, but when we went to unfreeze it the whole thing was *super* rubbery. Not sure where we went wrong, but it was a pretty unpleasant meal. :( We did try some before freezing and it was pretty good, so it might go into rotation as a eat-it-now breakfast on weekends.

    • Lisa says:

      Susan – I am so sorry this didn’t turn out for you. This is one of my favorite breakfast casseroles, but I didn’t experience the rubbery texture as you described.

Leave a Reply

After hitting submit your comment will await moderation.