Bacon and Kale Paleo Breakfast Casserole

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Bacon and Kale Paleo Breakfast Casserole

Christine
The Cook
4 Servings
6 Ingredients
0 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
0 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

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

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?

  1. Heat oil in a frying pan and saute kale until tender (about 3-4 minutes).
  2. Divide and layer kale and bacon in indicated number of greased 8x8 foil pan.
  3. Crack eggs into a large bowl. Whisk together and season with salt and pepper.
  4. Pour over ingredients in the pan.
  5. Bake at 375 degrees for 20-25 minutes until center is set and top is lightly browned.
  6. Cool casserole.
  7. Cover with foil and freeze. You may cut into individual servings before freezing if desired.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the toaster oven or microwave.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat oil in a frying pan and saute kale until tender (about 3-4 minutes).
  2. Divide and layer kale and bacon in indicated number of greased 8x8 foil pan.
  3. Crack eggs into a large bowl. Whisk together and season with salt and pepper.
  4. Pour over ingredients in the pan.
  5. 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
1 square
Amount Per Serving
Calories
351
Total Fat
26g
Cholesterol
545mg
Sodium
668mg
Potassium
405mg
Total Carbohydrates
7g
Fiber
1g
Sugar
3g
Protein
21g
WW+ Points
9
THM Meal Type
S
Zone Blocks
3 Protein 8 Fat 0 Carbs

4 Comments

Join the discussion
  1. I 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!

  2. 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!

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