Recipes / Breakfast

Bacon and Kale Paleo Breakfast Casserole

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Bacon and Kale Paleo Breakfast Casserole

Christine
The Cook
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!

Read More
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

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

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).
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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.

  1. Thaw: In fridge
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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
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

Categories

shellfish-free, fish-free, soy-free, paleo, whole30, gluten-free-dairy-free, gluten-free, dairy-free, spring, summer, winter, fall, thm-s-meal, low-carb, real-food, low-fodmap

Categories

shellfish-free, fish-free, soy-free, paleo, whole30, gluten-free-dairy-free, gluten-free, dairy-free, spring, summer, winter, fall, thm-s-meal, low-carb, real-food, low-fodmap

6 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!

    Reply

  3. 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!

    Reply

  4. 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?

    Reply

    1. 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.

      Reply