Bacon and Kale Paleo Breakfast Casserole
4
Servings
6
Ingredients
6
Comments
I love having a meal like this Bacon and Kale Breakfast Casserole available to keep breakfast Paleo. Even though there's only three ingredients in this recipe, it is absolutely delicious!
4
Servings
6
Ingredients
6
Comments
Ingredients
- 1 tablespoon Olive Oil
- 3 cups chop Kale
- ½ cups cook and dice Bacon
- 10 individual Egg
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat oil in a frying pan and saute kale until tender (about 3-4 minutes).
- 8163281 Upgrade to a paid membership 52263 to unlock all instructions 947
- 1991986 Upgrade to a paid membership 19964 to unlock all instructions 4782
- 4749343 Upgrade to a paid membership 22858 to unlock all instructions 6025
- 301872 Upgrade to a paid membership 76555 to unlock all instructions 59031
- 5074321 Upgrade to a paid membership 4035 to unlock all instructions 69615
- 8085511 Upgrade to a paid membership 6770 to unlock all instructions 22852
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5422228 Upgrade to a paid membership 76744 to unlock all instructions 46250
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in a frying pan and saute kale until tender (about 3-4 minutes).
- Divide and layer kale and bacon in indicated number of greased 8x8 foil pan.
- Crack eggs into a large bowl. Whisk together and season with salt and pepper.
- Pour over ingredients in the pan.
- Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 412
- Total Fat
- 31g
- Saturated Fat
- 10g
- Trans Fat
- 0g
- Cholesterol
- 586mg
- Sodium
- 509mg
- Total Carbohydrates
- 7g
- Fiber
- 2g
- Sugar
- 2g
- Protein
- 26g
- WW Freestyle
- 6
6 Comments
Join the discussionI absolutely loved this recipe, thank you! I added 1/2 cup of diced yellow onion to the mix and it was perfect. Thanks again for sharing!
Along with the onion, I like a diced red pepper or a pinch of cayenne!
How long do you think this will keep for in the freezer? I am hoping to keep it stored for a 6 weeks.
I just made this and cut into six portions. I had to try this evening and it’s delicious! I’m thinking about varying the ingredients with the kale because I want to make once a week so I quit getting breakfast sandwiches! Thank you!
On Step 2 of the instructions “ Divide and layer kale and bacon in… pan” are you using raw bacon there or do you need to cook it ahead of time?
The bacon is to be cooked and chopped. This would typically be done on the night before using the prep sheet. You could also purchase precooked, chopped bacon to save time.