If you’re searching for an alterative breakfast with a kick, let chef Nick Massie show you how to create bacon-wrapped jalapeño poppers.

“It’s essentially a jalapeño popper full of sweet potatoes and shrimp and then wrapped up in bacon,” says Massie, who runsPaleoNick.com. “You can eat ’em hot or cold.

The ingredients are simple: jalapeños, sweet potatoes, shrimp, bacon, mayo and sriracha sauce.

Massie begins by cutting the jalapeños in half, and he’s careful to evenly cut the stem for visual appeal.

“The first bite is with the eyes,” Massie emphasizes.

After scooping out the pepper’s membrane and seeds, he cuts slits in the shrimp to flatten them. He then stuffs the jalapeños with sweet potatoes, tops each one with a crustacean and rolls the whole thing in a strip of bacon.

After the poppers spend an hour in the oven, he’s got 16 blocks of carbs and protein. Massie mayo is optional but adds 16 blocks of fat for a balanced Zone creation, and you can add sriracha sauce and cilantro to take things to the next level.

“It’s so good it hurts, baby,” says Massie, sampling his own creation. “If that’s a five-block meal, then I can handle the Zone Diet, no problem.”

To download the recipe for Henry Ford’s world-famous assembly-line jalapeño poppers, click here:

Video by Marston Sawyers, Nick Massie and Julian Marquez.

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