Paleo Breakfast Bake
(Published: )
The New You Program
| Prep Time |
Cooking Time |
Servings |
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6 people |
Ingredients:
- 8 eggs, whisked
- 1 sweet potato, grated
- 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
- 1 tablespoon fat - coconut oil, bacon fat etc...
- * salt and pepper to taste
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Directions:
- Preheat your oven to 425.
- Cut your spaghetti squash in half. Discard seeds. Place spaghetti squash cut-side down on a cookie sheet. Bake for around 20-25 minutes or until spaghetti squash is soft enough to pierce easily with a fork.
- While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
- Next, shred your sweet potato and chop your onion.
- In a skillet over medium heat cook down the onions and sweet potato in your fat of choice. Keep covered until the sweet potatoes are soft...then remove from heat.
- Your 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.
- Turn the oven down to 400 degrees.
- Put your sweet potato and onion mixture in a bowl with your eggs, spaghetti squash and all your seasonings. Mix together and add some salt/pepper as needed.
- Grease an 8 by 8 baking dish - Pour the mixture into the dish.
- Bake the dish for 25-30 minutes.
- To check if it’s done - poke the middle, it should firm, not runny.
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