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Never in a million years did I think I would enjoy vegetables for breakfast.
I was a breakfast sandwich girl through and through. I love sausage, bacon, cheese, a nice hard roll. If it went between two slices of bread, I loved it. In fact, if it had breakfast meat I loved it. I could never claim to be interested in becoming a vegan. My favorite meals include meat.
This morning, however; I was craving something different, and my creative juices started flowing. Hence, the creation of the Pepper, Squash & Egg Breakfast Boat!
We had spaghetti squash last night with dinner, and there was a bunch left over.
I grabbed the spaghetti squash, an egg (it’s breakfast, after all), almond flour, a pepper and some spices. I simply cut the pepper into rings, mixed everything else into a bowl, put the mixture into the pepper ring, and cooked it in a non-stick skillet coated with olive oil spray.
So good – and there isn’t anything in them that isn’t on my healthy eating plan! Bonus!
Pepper, Squash & Egg Breakfast Boats
An easy, healthy breakfast recipe using last nights' leftover spaghetti squash!
- 1 c spaghetti squash
- 1 large egg
- 1 tbsp almond flour
- 1 large bell pepper
- 1 pinch salt
- 1 pinch pepper
- 1 pinch red pepper flakes
- Step 1 Slice your bell pepper into 1/4″ slices
- Step 2 Mix spaghetti squash in bowl with beaten egg
- Step 3 Add spices
- Step 4 Add almond flour
- Step 5 Mix well
- Step 6 Place pepper rings in pan set to medium heat
- Step 7 Add spaghetti squash mixture and cook for 3 minutes
- Step 8 Turn over and cook for an additional three minutes
- Step 9 Serve & Enjoy!
You’ll notice from the photos that I cooked one batch a little bit longer than another based on the coloring. That’s because my husband enjoys eggs cooked a bit longer than I do. It’s really a preference. In the end, he also added a slice of cheddar to the top of two. The possibilities are endless!