Note: I was sent a copy of Slow Cooked Paleo by Bailey Fischer. Opinions are mine alone.
On weekends, I do my best to prepare some meals for the week. Typically, that means dinners, but every now and then I’ll bake muffins to have for breakfast. My husband is much more of a “savory” than a “sweet” breakfast eater, so he was thrilled when I was saw this recipe for Slow Cooker Paleo Frittata Jars in Bailey Fischer’s Slow Cooker Paleo Cookbook.
This cookbook is filled with awesome and easy slow cooker meals that are also Paleo, taking out much of the effort of maintaining a paleo diet. Some other delicious recipes include Coconut-Lime Poached Halibut, Simmering Hawaiian Fajitas, and Pumpkin-Maple Pudding.
The concept of these jars is brilliant and can easily be adapted to include whatever you want (perfect opportunity for a “fridge cleaning” breakfast).
Ingredients:
- 2 2/3 cups thawed hash browns (~2/3 cup per jar)
- 1 1/3 cups diced butternut squash (~1/3 cup per jar)
- 1 1/3 cups diced green bell peppers (~1/3 cup per jar)
- 12 eggs
- 1/2 cup dairy-free milk (I used unsweetened almond milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 handful baby spinach leaves
Evenly distribute the hash browns, squash and bell pepper among four 1 pint Mason jars.
In a large bowl, beat the eggs with the non-dairy milk, salt, and pepper. Pour evenly into jars, covering the vegetables.
Transfer the jars to the slow cooker and fill the slow cooker with water until ~3/4 of the jars are covered.
Top the jars with baby spinach. (You can add more later if you want, it will wilt quite a bit.)
Cover the slow cooker and cook on LOW for 3 to 4 hours. Turn the slow cooker to the “warm” setting and leave the jars for another 3 hours, or until the eggs have set.
Carefully remove the jars and place on top of a kitchen towel on your countertop to cool completely. When cooled, cover the jars with lids and store in the refrigerator for up to 5 days. When ready to reheat, remove the lid and microwave for 1 for 1 1/2 minutes.
Really simple right? My husband really liked these!
The best part is the recipe is simple enough for him to make without remembering a recipe.
You can really make these jars your own, so experiment with your favorite omelet ingredients!
Ingredients
- 2 2/3 cups thawed hash browns (~2/3 cup per jar)
- 1 1/3 cups diced butternut squash (~1/3 cup per jar)
- 1 1/3 cups diced green bell peppers (~1/3 cup per jar)
- 12 eggs
- 1/2 cup dairy-free milk (I used unsweetened almond milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 handful baby spinach leaves
Instructions
- Evenly distribute the hash browns, squash and bell pepper among four 1 pint Mason jars.
- In a large bowl, beat the eggs with the non-dairy milk, salt, and pepper. Pour evenly into jars, covering the vegetables.
- Transfer the jars to the slow cooker and fill the slow cooker with water until ~3/4 of the jars are covered.
- Top the jars with baby spinach. (You can add more later if you want, it will wilt quite a bit.)
- Cover the slow cooker and cook on LOW for 3 to 4 hours. Turn the slow cooker to the “warm” setting and leave the jars for another 3 hours, or until the eggs have set.
- Carefully remove the jars and place on top of a kitchen towel on your countertop to cool completely. When cooled, cover the jars with lids and store in the refrigerator for up to 5 days. When ready to reheat, remove the lid and microwave for 1 for 1 1/2 minutes.
