Butternut Squash and Eggs Breakfast


Ah, butternut squash – you are one of my favorites, and I’m not afraid to say it…I love you.  Though traditionally thought of as a vegetable, this nutrition packed goody is technically a fruit.  I’ll tell ya what though, veggie or fruit, this thing is packed with healthy nutrients and benefits!


See?  I told ya so!  Anyway, this fruit veggie really lends itself to this breakfast skillet that I made this morning for breakfast!  Delicious and nutritious, this dish makes for a PERFECT start to your day!  Not only does the butternut squash provide some awesome nutrition, the eggs provide gobs more!


So. Much. Nutrition.  Oh, and don’t worry, it tastes amazing!


Ingredients: Makes 1 serving

  • 2-3 cups butternut squash, peeled, seeded, and cubed
  • 1/4 – 1/2 medium red onion, chopped
  • 1 Tbsp. olive oil, divided
  • 1/4 – 1/2 tsp. garlic granules
  • 1/4 – 1/2 tsp. dried rosemary
  • 1-2 eggs
  • sea salt and pepper for seasoning


1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the baking sheet, drizzle with 1/2 Tbsp. Olive oil and sprinkle with the garlic granules and dried rosemary.  Toss to coat.  Bake in the oven for 35 minutes at 380 degrees.


2.) Heat the remaining 1/2 Tbsp. of olive oil in a frying pan over medium heat.  Add the onion and cook until softening, about 5 minutes.  Add the butternut squash, season with sea salt and pepper and stir to combine.  Transfer to a plate and set aside.


3.) In the same pan that you cooked the onions in, crack two eggs into the pan.  Cook on one side for about 2-3 minutes until you can get a spatula underneath to flip it without breaking it.  Flip the eggs and cook for another 2-3 minutes.


4.) Place the eggs on top of the butternut squash and onion mixture.  Season with sea salt and pepper, to taste.


Super tasty and super good for you! Enjoy! 🙂

Zucchini and Veggie Fritters


You guys are gonna love me for sharing this recipe!!!  I made these for breakfast the other morning, and they are to die for!  Plus, they are easy to make, and I don’t know about you, but I always like a nice easy breakfast since I’m not much of a morning person!

So, these fritters…not only are they so tasty, but they are also really good for you!  They are packed full of zucchini, peppers and green onion.  The following pins explain some awesome health benefits that each of these veggies provide!




Yeah, so you’re getting all these health benefits in something that tastes amazing…ummmm, I’m sold!



  • 2 cups grated zucchini (about 3 small zucchinis shredded)
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped green onion
  • 1/2 cup brown rice flour
  • 2 tsp. dried thyme
  • 1/8 tsp. paprika
  • 1/4 tsp. sea salt
  • 2 large eggs
  • 3 Tbsp. olive oil
  • Plain greek yogurt


1.) Prepare your zucchini by shredding it, then place it in a fine mesh sieve over a bowl.  Sprinkle it with some sea salt and let it sit for 10-15 minutes.  After it has sat for that time, press down on the zucchini squeezing out as much moisture as possible.


2.) In a medium mixing bowl, add the eggs and whisk until smooth.  Add the zucchini, bell pepper, onion, flour, thyme, paprika, and sea salt.  Stir to combine completely.


3.) In a large frying pan, heat 1 Tbsp. of the olive oil over medium heat.  Add three large spoonfuls of the mixture to the pan (the mixture should make about 8 fritters total), and flatten with a spatula.  Allow the fritter to cook for 2-3 minutes on one side, then use the spatula to flip the fritter to the other side and allow it to cook for another 2-3 minutes on that side.  Transfer to a plate.  Repeat this process, for the rest of the mixture, until you’ve made all your fritters.


4.) Transfer your fritters to a plate and top with a dollop of plain greek yogurt, if desired.


Ah!  My new favorite!  YUM!  Enjoy! 🙂

Butternut Squash and Banana Breakfast Mash


Get ready for the yummiest breakfast ever!  I love this stuff – it’s got a great autumn vibe to it, and it tastes like a little piece of heaven!  What a great way to start your day!  The two main ingredients in this dish are butternut squash and banana, both of which are REALLY good for you!  Check out these pins listing some of the health benefits of each of these foods.



All this in a breakfast?!  Yes, please!!!

Another plus when it comes to this dish is that when it is baking in the oven, it makes your house smell AMAZING!  The pumpkin pie spice makes your kitchen smell like a bakery in the middle of fall!

I topped mine with dried cranberries, coconut, and chia seeds, but there are SO many possibilities!  You could top it with raisins, chopped nuts of your choice, nut butter, blueberries, dried fruit, goji berries, strawberries…like I said, the possibilities are endless!  Okay, let’s get to the recipe!


Ingredients (makes two servings)

  • 1 large butternut squash, seeded, peeled, and chopped into cubes
  • 1 banana
  • 1/4-1/2 tsp. pumpkin pie spice
  • 1/4 tsp. alcohol free vanilla
  • Toppings (I used shredded coconut, dried cranberries (apple juice sweetened), and chia seeds)


1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the baking sheet and sprinkle with the pumpkin pie spice.  Bake in the oven for 35-40 minutes.


2.) In a bowl, mash the banana with a fork.  Add the baked butternut squash and vanilla.  Mash again with a fork.


3.) Top with your toppings.


Now your house smells as amazing as this breakfast will make you feel!  Enjoy! 🙂

Gluten Free Egg, Spinach, & Onion Breakfast Biscuit


Anybody that knows me, or follows my blog at all knows that it is SO rare that I use the microwave…in fact, it’s at most once per year.  However, yesterday morning, I was in such a rush after waking up late that I succumbed! In all honesty, I’m glad I did, because I made these SUPER yummy breakfast biscuits!  These guys are gluten free, super quick and easy, excellent for you, and so so tasty!  You will love them!  Also, if you don’t want to use the microwave, you can use the oven.  I will explain how in the recipe directions.  I will say that the microwave was a HUGE timesaver for me this time though!

For the biscuits, I got the idea from the following pin, but I altered the recipe a lot.


I actually used butternut squash puree in my biscuits, but you could also use pumpkin or sweet potato puree as well.  At any rate, they turn out great, and like I said before, they are SO easy!


Ingredients (makes one biscuit sandwich)

For the biscuit

  • 2 Tbsp. coconut flour
  • 1/4 tsp. baking powder
  • sea salt
  • olive oil spray
  • 1 egg
  • 2 Tbsp. canned puree (can use butternut squash, pumpkin, or sweet potato)
  • 1/3 cup almond milk

For the filling

  • 1 very large handful of spinach, chopped
  • 1/4 cup red onion, chopped
  • 1 egg
  • garlic powder
  • sea salt
  • olive oil spray


1.) First, we’re going to make the biscuit.  Place the coconut flour, baking powder, and a pinch of sea salt in a small bowl.  Mix well.  In another small bowl, place the egg, puree, and almond milk.  Whisk until combined completely.  Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.


2.) Spray a large mug or a small bowl with olive oil, then put the mixture into the mug or bowl.  Place in the microwave for 3-4 minutes until cooked through.  If using the oven, place in the oven for 15 minutes at 350 degrees.


3.) Let cool in the cup for a minute or so, then take out and put on a plate.  Use a knife to slice in half.


4.) Now, we will make the filling.  Spray a small frying pan with olive oil spray, and place over medium heat.  Add the onion and cook for about 3 minutes.  Add the spinach, a sprinkle of garlic powder, and a bit of sea salt. Cook until the spinach is completely wilted. Place on one of the biscuit slices.


5.) Using the same mug or small bowl that used for the biscuit, respray it with olive oil.  Crack an egg into the mug and stir with a fork to break the yolk.


6.) Place in the microwave for about 40-60 seconds.  Place the egg on the other biscuit slice.  If you don’t want to use the microwave, you can just cook your egg in the frying pan you used for the spinach and onion.


7.) Put the slices together, and you’ve got your breakfast biscuit sandwhich!  SO EASY!


SO YUMMY!!!  You gotta try this! 🙂



A long while back, I was at a restaurant/diner for breakfast, and I ordered scrambled eggs.  When the waitress gave my order to the cook, she said “wreck em”!  I love that!  So, yes, this is a simple recipe for scrambled eggs with vegetables, but I call them wrecked eggs. 🙂

This is my absolute FAVORITE breakfast, and I have it at least 3 times per week…sometimes, I will even have it for lunch or dinner too.  It’s quick and easy, full of protein and nutrition, and it’s DELICIOUS!  I’ve already discussed how passionate I am about how healthy eggs are.  I go over many of the health benefits here.  This recipe has only four ingredients (if you don’t count sea salt to taste and coconut oil for cooking), but will leave you feeling completely satisfied and full until your next meal.  Each ingredient is packed full of nutrition and the following pins explain some of the health benefits of each of these.









As you can see it’s hard to find a breakfast that parallels this one in nutrition that will completely satisfy you!  The recipe is quick and easy which is always helpful in the morning (especially if you are more of a night owl like myself)!



  • 2 eggs
  • 2 egg whites
  • 1/4 cup chopped red onion
  • 1/2 bell pepper (color of your choice), chopped
  • 1 cup spinach, finely chopped
  • Coconut oil for cooking
  • Sea salt to taste


1.) In a frying pan, heat a small amount of coconut oil over medium/low heat.  Add the peppers and onions and cook till tender (about five minutes).


2.) While the onion and peppers are cooking, add the eggs and egg whites to a small bowl.  Use a fork to stir vigorously till frothy.


3.) Add the spinach to the pan, and follow immediately with the eggs.  Sprinkle with some sea salt and stir to combine all the ingredients.


4.) Let cook till the egg is cooked through, stirring continuously (5-10 minutes).


Transfer to a plate and enjoy! 🙂  YUM!