Freeze For Later Cooking Day Directions

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 the coconut oil in a skillet over medium heat.
2. 1953530 Upgrade to a paid membership 95172 to unlock all instructions 90985
3. 2634334 Upgrade to a paid membership 20521 to unlock all instructions 41903
4. 6016202 Upgrade to a paid membership 29622 to unlock all instructions 98986
5. 4788082 Upgrade to a paid membership 64981 to unlock all instructions 9623
6. 7343450 Upgrade to a paid membership 91155 to unlock all instructions 8176
7. 2652538 Upgrade to a paid membership 36066 to unlock all instructions 60566
8. 5845902 Upgrade to a paid membership 12379 to unlock all instructions 62432
9. 7803666 Upgrade to a paid membership 24052 to unlock all instructions 68926

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

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. 4645907 Upgrade to a paid membership 29628 to unlock all instructions 54006

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

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

1. Heat the coconut oil in a skillet over medium heat.
2. Add leeks and saute until soft.
3. Add garlic and spinach and continue to saute for an additional minute
4. In a large mixing bowl, whisk eggs, one at a time. Add salt, pepper, rosemary and smoked paprika.
5. In a greased 8x8 foil pan, place leek/spinach mixture. Pour eggs over top and top with bacon.
6. Bake at 350 degrees oven for 35-40 minutes or until top is golden and eggs are set.