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The Best Breakfast for Meal Prep. As seen on TV!



Guys! This dish is my FAVORITE thing to eat for breakfast AND lunch, AND dinner, lol. What's great about this recipe is that we can eat it at any time of the day. It's also a great post-workout meal because it is a balanced meal with protein and nutrient-dense carbs. If you need some healthy fats added in, feel free to serve it with a side of avocado.


To make this recipe execution as easy as possible, we will organize it into separate parts - sweet potatoes first, vegetables, and eggs. Please pay attention to the veggie detail because I am unleashing one of my secret ingredients to make your cabbage taste amazing! Enjoy!

SWEET POTATOES

2-3 large sweet potatoes, peeled and diced evenly

1/2 of an onion, medium chopped - we will use the other half with our cabbage 2 tablespoons olive oil 1 teaspoon Himalayan salt and pepper

1. Preheat the oven to 350 degrees.

2. Prepare sweet potatoes as listed above. Be sure to cut them in uniform size so they will cook evenly.

3. Toss the sweet potatoes in a bowl with olive oil and salt and pepper.

4. Place them on a sprayed baking pan and cook for 35-40 minutes.

EGGS

1 dozen eggs Cooking spray Himalayan Salt and Black Pepper

1. Spray a muffin tin with olive oil cooking spray.

2. Crack each egg into each muffin cup.

3. Sprinkle salt and pepper onto each egg.

4. Place them in the oven while the sweet potatoes are cooking.

5. Bake the eggs for no longer than 13 minutes UNLESS they are still TOO runny. Feel free to set your timer at 11 minutes and then check every minute after that. Soft baked eggs with a runny center are the highlight of this recipe.

CABBAGE 1 head of cabbage, sliced/julienne 2 cups spinach

the other half of the onion, sliced or julienne 2 tablespoons of olive oil 3 tablespoons rice wine vinegar - sugar-free (SECRET INGREDIENT ALERT) 1/2 teaspoon Himalayan Salt and Pepper

1. Cut cabbage in half and pull out the core. Cut the halves in quarters and slice it very thin! The thinner you cut the cabbage the quicker the cabbage will cook.

2. Prepare the onion as listed above - sliced thin.

3. Place a large saute pan over high heat. Add the olive oil and allow it to melt and cover the entire pan.

4. Turn the heat down to medium-high. Add the onion and cabbage. Add a tad of salt and pepper. Stir and caramelize the cabbage. A set of tongs work best while stirring the cabbage. Cook for a total of 10-12 minutes. Add a little more salt and pepper. Add the rice wine vinegar and continue to stir. When the cabbage becomes soft and caramelized, fold in the spinach. Turn off the heat. Add salt and pepper to taste.

Assemble your plate as follows:

1. Sweet potatoes first

2. Cabbage on top of the potatoes

3. Eggs on top of the cabbage!

It is important to place the eggs on top of the other ingredients so when the eggs break, the delicious runny yolks will be smothered on top of everything! YAY!

4. Add salt and pepper to taste as needed.

For the Daytime @ Nine version with sausage:

Slice to sausage links on a bias and add it to the cabbage to saute.

For the keto version:

Lose the sweet potatoes but add avocado slices, pumpkin seeds, and sunflower seeds. Be sure to add the sausage for added protein!

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