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Mexican-Style Breakfast Lasagna

Give this recipe a try this weekend!
10 to 12 eggs
1/4 cup coconut milk
1 bell pepper, diced
1 tomato, diced
1 zucchini, sliced
1 onion, diced
4 bacon slices, cooked and chopped
1 or 2 sweet potatoes, peeled and sliced
2 garlic cloves, minced
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. oregano
2 tbsp. olive oil
1 avocado, chopped or sliced
3 green onions, sliced
Fresh cilantro, to garnish
Sea salt and freshly ground black pepper

Lasagna Preparation:
Preheat oven to 375 F.
In a bowl mix the bell pepper, tomato, zucchini, onion, garlic, oregano, salt, pepper and olive oil.
In another bowl combine eggs, coconut milk, chili powder, cumin, paprika, and season to taste.
Cover the bottom of an oven-safe baking dish with the sliced sweet potatoes and top with the mix of vegetables.
Pour the egg mixture over everything.
Bake in the oven 40 to 45 minutes, or until the eggs are set.
Serve topped with bacon, avocado, green onions and fresh cilantro.

Group Class Programming for Friday, August 10, 2018:
Wall Ball shots, Pull-ups, Kettlebell Swings, Push-ups, and some Lunges