Bacon and Leek Egg Casserole

Let's Cook

Ingredients

4 servings

Freezer Containers

Supplies

Directions

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.

Freezing Directions

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. Divide leek/spinach mixture into indicated number of greased 8x8 foil pans. Divide egg mixture evenly over the top of the vegetables. Sprinkle bacon over the top of the eggs. Bake in 350F oven for 35-40 minutes or until top is golden and eggs are set. Allow to cool completely. Cut into indicated number of servings and wrap in plastic wrap. Divide into indicated number of freezer bags. Label and freeze.

Serving Day Directions

Microwave for 1-2 minutes until heated through.

Nutritional Information

1 serving = 1 slice
  • 271 Calories
  • 21g Fat
  • 433mg Cholesterol
  • 603mg Sodium
  • 255mg Potassium
  • 3g Carbs
  • 1g Fiber
  • 1g Sugar
  • 17g Protein
  • 7 WW+ Points
  • THM Meal Type: S
  • Zone Blocks: 2 Protein 7 Fat 0 Carbs

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About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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