It’s so nice to have a freezer full of easy meals. They’re great for a busy week and keeps us away from the drive-thru on a regular basis. I’ve done several strategies for freezer stocking: on my own, freezer meal prep nights at a grocery store, and recently freezer meal exchanges with friends.
The principle is that each person makes multiple batches of the same meal. So instead of prepping five different meals, you do five of the same for more efficiency. Then you get together and trade.
Freezer meal exchanges are a great option for people with allergies or certain dietary choices. I have several friends who are paleo, so they organized a group who was willing to follow those restrictions (basically grain-free, dairy-free, and no potatoes or beans). So this is the Paleo Egg Casserole I made to trade.
It is A LOT of prep work. There were five of us in the group, and I decided to make two smaller casseroles for each family instead of 9×13 pans. So 10 casseroles!
Pretty! Right after this shot, I was rethinking this plan as I was beating four dozen eggs. But it really wasn’t that bad.
I came home from the exchange with chicken and kale stew, chicken piccata, mini chicken pot pies, and chicken and sweet potato burgers. Yum!
PALEO EGG CASSEROLE WITH SAUSAGE AND VEGGIES
- 1/2 cup almond milk
- 8 eggs, beaten
- 1 lb. sausage, cooked
- 3 cups cooked veggies (I used sweet potatoes, red peppers, and broccoli)
- salt and pepper
Spread sausage and veggies evenly in the bottom of a 9×13 pan or two smaller pans. Beat eggs, almond milk, and salt and pepper and pour over the top. Bake in a preheated oven at 350 for 35-45 minutes for a large pan or 25-30 minutes for two smaller pans.
**If you are not paleo, just make with regular milk, and add cheese if you want. This is what I’ll do in the future since this was a big hit with our whole family! They love “breakfast for dinner,” and this was an easy and tasty way to get some veggies in.