HYPOXI-Friendly Breakfast Recipe: Baked Beans & Sausages

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Try this HYPOXI-friendly baked beans and sausage recipe! Healthy, flavorful, and easy to make—perfect for your fitness journey and satisfying your cravings!

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HYPOXI-Friendly Baked Beans and Sausages

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories/Kilocalories

638

kcal

Carbs

33

g

Protein

40

g

Fat

37

g

Fibre

6

g

Gluten-free, dairy-free, and vegetarian-friendly, this high protein, low-carb HYPOXI-friendly breakfast option is not just tasty, but is sure to keep you full for longer — especially on HYPOXI training days.

Ingredients

• 200g canned white beans

• 4 pork and fennel sausages

• 1 cup tomato passata

• 200 ml water

• 1 tsp apple cider vinegar

• 1 pinch sea salt

• 1 tbs tomato paste

• 1 pinch cayenne pepper

• 1 pinch black pepper

• 1 bay leaf

• 1 rosemary sprig (or 1/4 tsp dried)

• 1 thyme sprig (or 1/2 tsp dried)

• 1 clove, whole

• 1 tbs olive oil

• 1 handful parsley, chopped (or 1 tsp dried)

• Salt and pepper, to taste

Directions

• Pre-heat oven to 180C.
• Place all ingredients, except the parsley, salt and pepper, in an oven-proof pot. Place in the oven for 30 minutes.
• Remove from the oven and divide into 2 portions, then sprinkle with parsley and season with salt and pepper. Enjoy one portion now, and save one for leftovers.

Notes

• You can cook this in your slow cooker if you prefer. Just brown the sausages first, and then mix all the ingredients in your slow cooker. Cook on high for 3-4 hours or on low for 6.

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