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. 5236938 Upgrade to a paid membership 6235 to unlock all instructions 62410
3. 9099034 Upgrade to a paid membership 8796 to unlock all instructions 98567
4. 1087587 Upgrade to a paid membership 1945 to unlock all instructions 56346
5. 265318 Upgrade to a paid membership 49578 to unlock all instructions 13884
6. 6418602 Upgrade to a paid membership 14505 to unlock all instructions 84661
7. 737704 Upgrade to a paid membership 2216 to unlock all instructions 26326
8. 7532536 Upgrade to a paid membership 18814 to unlock all instructions 63878
9. 4700044 Upgrade to a paid membership 96211 to unlock all instructions 86276

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. 2205155 Upgrade to a paid membership 34967 to unlock all instructions 45148

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.