I started my coaching business venture back around 2019. I was doing it all myself. I was doing video call lectures every week with every single client. I was responding to tons of messages. I loved what I was doing but I didn’t have bandwidth to GROW the actual business. That meant I wasn’t able to HELP more people. That’s when I met @Carlos Hellstern at my restaurant. Clean-looking, charming young fellow. Great smile. He was running his own fitness brand online at the time. After realizing that both our goals aligned, we decided to team up. He became the lead accountability coach to BBB and I was able to now focus on scaling. Crazy how far we’ve come (with all the coaches too) Just look at the testimonials from the life-changing experiences ❤️ Carlos has helped over 150 clients reclaim their health and fitness. Proud to have you on the team, sir! We are definitely in the best industry in the world. Let’s welcome him here properly!

Makes 10 (12-oz glass containers) 🛒 Ingredients (Full Batch) 🥔 Base - 10 rectangle hash browns (frozen)~600 g total (about 60 g each) 🥩 Egg Base (Lean + High Protein) - 4 large eggs - 1,200 g liquid egg whites 🌭 Meat - Chicken sausage (lean) – 20 oz cooked~567 g(Cook first, drain grease, then chop) 🧀 Dairy (controlled fat) - ¾ cup low-fat cottage cheese (drained)170 g - 1 cup reduced-fat Mexican blend cheese (shredded)110 g total→ 80 g mixed in→ 30 g for topping 🥬 Veggie - 2 cups chopped spinach (raw)~60 g(Sauté + squeeze DRY) - 1½ cups cherry tomatoes, halved~225 g 🧂 Seasoning (optional) - 1 tbsp Fish sauce and/or chicken bouillon - ½ tsp black pepper (1 g) - ½ tsp garlic powder (1 g) - ½ tsp paprika (1 g) 👩‍🍳 IMPORTANT Moisture Control (Key for “not too moist”) ✅ Tomatoes: After halving, either: - Roast at 400°F for 8 minutesOR - Pat dry aggressively with paper towels This removes excess water. 🔧 Assembly 1️⃣ Pre-crisp hash browns Bake hash browns alone: 400°F for 12–15 minutes Remove, then lower oven to 375°F. (Prevents soggy bottoms.) 2️⃣ Cook sausage + spinach - Fully cook sausage, drain grease - Sauté spinach, squeeze dry 3️⃣ Whisk egg base In a large bowl combine: - 4 eggs - 1200 g egg whites - 170 g cottage cheese - Seasonings Whisk well. Fold in: - Chicken sausage - Spinach - Cherry tomatoes - 80 g shredded cheese 4️⃣ Fill containers - Place 1 hash brown in each container - Pour egg mixture evenly(~1–1¼ cups / ~330–350 g per container) Top each with remaining cheese. 5️⃣ Bake 375°F for 40-45 minutes Until center is fully set (internal temp ~160°F). Cool 15–20 minutes before sealing. ❌ No water bath needed. 📊 Estimated Macros (Per Container) Approx (brand dependent): - Calories: ~380–410 - Protein: 45–48 g - Carbs: ~20–24 g - Fat: ~11–14 g