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