Paleo Breakfast Bake

 Prep Time:  10 min
 Cooking Time:    55 min
 Servings:  6 people  

Source: The New You Program  

  • 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

  1. Preheat your oven to 425.
  2. 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.
  3. While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
  4. Next, shred your sweet potato and chop your onion.
  5. 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.
  6. 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.
  7. Turn the oven down to 400 degrees.
  8. 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.
  9. Grease an 8 by 8 baking dish - Pour the mixture into the dish.
  10. Bake the dish for 25-30 minutes.
  11. To check if it’s done - poke the middle, it should firm, not runny.

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