Winter veggies, bacon, and eggs come together in a fantastic, make ahead, paleo breakfast. Makes a great holiday breakfast or a filling breakfast for snow days.
4
Servings
10
Ingredients
0
Comments
Ingredients
- 2 tablespoons Coconut Oil
- ⅔ cups dice Leek
- 3 teaspoons mince Garlic, Cloves
- ½ cups chop Spinach, Baby
- 8 individual Egg
- ½ teaspoons Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon chop Rosemary, Fresh
- ¼ teaspoons Smoked Paprika
- ⅓ cups cook and dice Bacon
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 the coconut oil in a skillet over medium heat.
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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.
- 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.
- Heat the coconut oil in a skillet over medium heat.
- Add leeks and saute until soft.
- Add garlic and spinach and continue to saute for an additional minute
- In a large mixing bowl, whisk eggs, one at a time. Add salt, pepper, rosemary and smoked paprika.
- In a greased 8x8 foil pan, place leek/spinach mixture. Pour eggs over top and top with bacon.
- Bake at 350 degrees oven for 35-40 minutes or until top is golden and eggs are set.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 4"x4 piece Amount Per Serving
- Calories
- 360
- Total Fat
- 27g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 466mg
- Sodium
- 565mg
- Total Carbohydrates
- 9g
- Fiber
- 2g
- Sugar
- 2g
- Protein
- 19g
- WW Freestyle
- 7