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.
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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!
[lt_recipe name=”Pepper, Squash & Egg Breakfast Boats” servings=”1″ prep_time=”5″ cook_time=”6″ total_time=”11″ difficulty=”Easy” summary=”An easy, healthy breakfast recipe using last nights’ leftover spaghetti squash!” print=”yes” image=”http://sweethumblehome.com/wp-content/uploads/2018/01/IMG_0954-1024×1002.jpg” ingredients=”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” ]Slice your bell pepper into 1/4″ slices;Mix spaghetti squash in bowl with beaten egg;Add spices;Add almond flour;Mix well;Place pepper rings in pan set to medium heat;Add spaghetti squash mixture and cook for 3 minutes;Turn over and cook for an additional three minutes;Serve & Enjoy![/lt_recipe]
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!