Bacon and Leek Egg Casserole

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.

Freeze For Later Cooking 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. 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. 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.
6. Bake in 350F oven for 35-40 minutes or until top is golden and eggs are set.
7. Allow to cool completely.
8. Cut into indicated number of servings and wrap in plastic wrap.
9. Divide into indicated number of freezer bags. Label and freeze.

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. Microwave for 1-2 minutes until heated through.