• +1 (424) 277-0928
  • Contact

    Let's Keep In Touch!X

    ADDRESSal@intrepidathletics.net
    232 California St.
    El Segundo, CA 90245

    LEAVE A COMMENT



    Sending your message. Please wait...

    Thanks for sending your message! We'll get back to you shortly.

    There was a problem sending your message. Please try again.

    Please complete all the fields in the form before sending.

BLOG

Paleo Breakfast Bake

By Holley | In Recipes, Rest Day | on January 8, 2012

For me, breakfast is one of the hardest meals for me to keep “clean.” I get sick of eggs pretty quickly and I don’t really like them without cheese. I was talking with a friend about this and she recommended this paleo breakfast bake. It looks delicious and I plan on trying it out soon.

What you need:
  • 8 eggs, whisked
  • 1 sweet potato, shredded
  • 1 sweet onion, finely diced
  • 1 spaghetti squash, halved and seeds removed
  • 1 tablespoon tarragon
  • 1 tablespoon thyme
  • 1 tablespoon parsley
  • 1 tablespoon garlic powder
  • salt and pepper, to taste
  • 1 tablespoon fat (I used bacon fat)
What you do:
  1. Preheat your oven to 425.
  2. Cut your spaghetti squash in half. Spoon out the seeds and discard. Don’t be afraid to put some back into it.
  3. Place spaghetti squash cut-side down on a cookie sheet. Bake for around 20-25 minutes of until spaghetti squash is soft to the touch. It should give a little.
  4. While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
  5. Then shred your sweet potato. I used my always wonderful shredding attachment on my food processor.
  6. Now you can either send your onion through the food processor or chop it yourself.
  7. After they are done shredding away, add your fat source to a large skillet over medium-high heat. Plop in your sweet potato and onions and cover to let cook down.
  8. Randomly flip the sweet potatoes and onions and stir them up a bit to be sure they don’t stick to the bottom of the pan. Keep covered until the sweet potatoes are soft and delicious.
  9. Remove from heat.
  10. Your spaghetti squash should be done at this point, so take it out of the oven and use a fork to remove the threads. Add them directly to your egg mixture.
  11. Turn your oven down to 400 degrees.
  12. Then throw your sweet potato and onion mixture in the bowl with your eggs and spaghetti squash and add all your seasonings.
  13. Mix together. Add some salt and pepper as need.
  14. Now grease an 8×8 glass baking dish. Pour your egg mixture in the dish.
  15. Bake your egg casserole for around 25-30 minutes. The bake is dense so make sure it is cooked all the way through before you pull it out to rest. I checked it out by pulling it out of the oven and poking at the middle part of the egg dish. If my finger sunk in, it wasn’t done. It should bounce back at you. Like fluffy eggs do.
  16. Let sit for 5+ minutes to cool and meld all together. I even ate this cold the next day.

 


Coming next Sunday: Intrepid of the Week

As CrossFit Intrepid is growing and more class times are offered (awesome!), it’s becoming a little harder to really get to know everyone at the gym. So each Sunday I will be posting about an Intrepid. I will be making the selection at random, so expect a questionnaire coming from me sometime in the near future. Get excited to learn fun facts about your fellow Intrepids!


REST DAY 01.08.2012

No Comments to "Paleo Breakfast Bake"

Copyright @ Intrepid Athletics 2009-2016. All rights reserved.