About the Recipe
When I first started Hoxsey, I really struggled with figuring out breakfast. I was never a breakfast eater until I needed to be on this protocol. Now, this is one of my top "go-to" breakfasts!
6 large eggs
1 Tbsp EVOO or Avocado Oil
½ sweet onion, dice onion
½ cup mushrooms, sliced
Handful of baby spinach
½ cup roasted sweet potatoes
¼ cup monterrey jack or pepper jack cheese
Italian chicken sausage (I use Bilinski's Brand)
Turkey Bacon (I use Applegate Brand)
Dice a sweet potato into small cubes, toss with oil, and put on parchment paper in a baking sheet. Bake at 400 degrees for 20-25 minutes, or until sweet potatoes are soft but still somewhat firm.
While the potatoes are cooking, add oil to pan. Once it starts to shimmer, add onions and sauté. Once they start to soften and become translucent, add the mushrooms. Sprinkle with Pink Himalayan Salt and pepper.
Sauté onions and mushrooms for approximately 3 more minutes, then add spinach, cooking until spinach is wilted. Remove from heat.
Beat the eggs, adding salt and pepper.
Add all ingredients to a deep pie plate, mixing ½ the cheese in with the other ingredients and sprinkling the last ½ over the top.
Bake at 375 for approximately 20 minutes. Center should be a little soft or “jiggly”. Delicious!