Before we get into the recipe, just figured we’d give you guys an update on whats going on. The plan for the gym is that we will be moving into the new spot, and having classes on September 13th, so basically this coming Monday.

With that being said, we plan to move all of the equipment (bars, KB’s, wallballs, etc) on Saturday. Most likely after the morning classes. If you can help out that would be greatly appreciated. Trailers, trucks, whatever you can help out with would be awesome. If you’re not busy we’d love the help, if I seem grumpy, it’s called stress! Just ask Tausha!

Thank you guys for all you do and we are very excited for this move and feel it’ll be an awesome new location and you guys will hopefully love it! And by the way, the new spot is located at 376 E. 125 N. only literally like 400m from the gym now. Should be exciting!

Scooping up a piece of a loaded breakfast casserole with a spatula.

Loaded Breakfast Casserole

Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 12 servings

Ingredients

  • 1 pound sweet potato, peeled and diced into 1/2″ cubes
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • salt and pepper
  • 8 ounces bacon
  • 1 pound breakfast sausage, mild, medium or spicy, your choice
  • 1/2 large onion, diced
  • 1 green bell pepper, deseeded and diced
  • 2 cloves garlic, minced
  • 12 large eggs
  • 1/3 cup milk, dairy or dairy-free
  • optional: shredded cheese and green onion for garnish

Instructions

  • Preheat your oven to 400F/200C and get a 9×13 casserole pan out. On one baking sheet pan, toss the diced sweet potato with olive oil, garlic powder, paprika, cumin, salt, and pepper. Set aside.
  • On another sheet pan, add slices of bacon. Then place both the sweet potato and bacon in the oven and cook for 18-20 minutes, or until the bacon is done. The bacon will be done first, so keep an eye on it and remove it from the oven when it’s done, and place on paper towels to dry. Stir the sweet potato and continue cooking it for another 15 minutes.
  • While the sweet potato is cooking, cook the breakfast sausage in a pan on medium high heat. Once it’s browned, remove it with a slotted spoon and place it in the casserole pan.
  • Drain off all but a tablespoon of grease from the pan, then saute the onion and bell pepper for 4-5 minutes. Add the minced garlic and saute another 30 seconds. Transfer the onion and bell pepper to the casserole pan.
  • Remove the sweet potato from the oven and add it to the casserole pan, with the crumbled bacon, onion, and bell pepper. If you’d like to add cheese, you can add it to the casserole pan now.
  • Stir all of the ingredients in the casserole pan together. Feel free to season with more salt and pepper.
  • In a mixing bowl, stir the eggs with the milk.
  • Pour the egg mixture on top of the meat and vegetables. Cook for 25-30 minutes, or until the center is cooked through and the edges are slightly golden. You can test the center with a toothpick.
  • If you’d like, garnish with green onion, or herbs. Then serve warm with sliced avocado, toast, or a side salad.

Lisa’s Tips

  • One pound of sweet potatoes is usually one medium to large sized sweet potato. If it’s slightly over, that’s fine as well.
  • I always recommend heavy duty baking sheets in the oven, so that they don’t warp. They’re definitely worth purchasing!
  • And here’s a great casserole pan, if you’re looking for a new one.

Nutrition

Calories: 305kcal, Carbohydrates: 9g, Protein: 14g, Fat: 23g,

THURSDAY 9.9.21

A. Back Squat
20 minutes to find 3 RM

A. “Double Time”
5 rounds for max reps:
:30 Burpees
Rest :30
:30 DB Front Squat (AHAP)
Rest :30