If you didn’t know by now, we love Mexico. And not just Cancun. I’ve been able to see different parts of Mexico in my short lifetime, and I just love it. I love the people. And the food. And it does help that we are going back in less than 3 weeks…to Cancun that is. I can’t wait to see this sunrise again.


Pretty incredible, right? Speaking of incredible.. I did some hot yoga today. It was incredible. I’m going to talk more about it tomorrow, but for right now, I’ll just tell you that it was great on so many levels. Also, I MADE myself not run. My body needed a break, and I wanted to prove to myself that I had the discipline to not exercise – even if it is just active recovery. So shoutout to Marlie for going to Greenville and doing some hot yoga with me. 

We got a fridge/freezer today! Our’s went out a little over a week ago, and supposably the warranty people are taking care of it, but we still don’t have the piece that went bad. And we were tired of going to publix every single day to get food. So, after church today, we bought one off the Anderson Yard Sale page. We needed an extra one for the essentials anyway – like meat and beer. I’m so thankful to have a fridge and freezer again. I’ll never take that for granted. To celebrate, I went to Trader Joe’s and spent over $100 to restock.

Today we ate breakfast wayyyyy late, and I made this little casserole. It’s got chorizo in it. I think this was the first time I’ve had chorizo in a long time. Take it or leave it. It’s pretty fatty. But that’s not necessarily the worst thing in the world. If you’re one of those people that hates fat (like I used to), Stop it. It makes this casserole great. So, don’t skip out on that chorizo.


“Do It For Mexico” Breakfast Casserole


Makes 6 servings

Prep time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes


  • 1 tbsp coconut oil or butter

  • 2 medium sweet potatoes – peeled and diced.

  • 1 lb chorizo sausage.

  • 1 medium green bell pepper – chopped and seeds removed.

  • 1 – 1 and 1/4 c. mushrooms – chopped.

  • 1/2 onion – diced (optional)- We didn’t add this because I can do without onions in my food. Unless I’m eating fajitas. 

  • 1 cup tomatoes – diced. 

  • 10 eggs – whisked. 

  • Cayenne pepper – to taste.

  • Cumin – to taste.

  • Garlic Salt – to taste.

  • Pepper – to taste.

  • 1/2 lime – for juice.

  • Cilantro – approx. 1 handful, chopped


  • Preheat over to 400 degrees.

  • Coat peeled and diced sweet potatoes with coconut oil or butter. Sprinkle with garlic salt. Place on baking sheet. Cook for 15 minutes. 

  • While potatoes are cooking, put pan on medium heat. Add chorizo. Remove plastic first. Duh. You should need about 10 minutes for chorizo to cook all the way through.

  • Grease 9 x 18 baking dish. Or if you’re like us, grease two 9×9- ish baing dishes. 

  • Once chorizo is done cooking, add to baking dish(es). Add sweet potatoes, chopped pepper, chopped mushrooms, diced tomatoes, diced onion (optional).

  • Add 10 whisked eggs. Distribute evenly.

  • Add cayenne pepper, garlic salt, cumin, pepper, and lime juice from your 1/2 lime. Squeeze juice over entire pan, and mix well.

  • Add cilantro.

  • Place in oven. Cook for 30 minutes. 

Notes: This makes a protein and veggie packed casserole. It’s great for eating off of all week. If you want to prep your food, distribute between six different tupperware containers. Add avocado or guac.