Oh my, oh my. This little breakfast number is just so crazy-full of flavor! Who says veggies can’t be good with breakfast?
Honestly, I didn’t expect much from this. But with my first bite, I just couldn’t help but follow it up with another and another. And trust me, it doesn’t take much to polish one of these little gems off in a big, fat hurry. But then, who cares! It’s totally healthy for you and a fantastic way to start off your morning!
In all honesty, I actually made two of these for Mini Chef and I, just to test out my recipe. But he never got his because he slept late (Miracles do happen!!!). So I ate it. Bad, I know. But it’s not like I starved him, I promise. He ate. And he never even knew what he had missed. So I guess there was no harm done except that he missed out on something completely delicious. I guess that just means I have to make it again. I live a rough life. Don’t you agree?
This recipe makes one serving. Have more mouths to feed? Multiply the recipe as many times as you need!
YOU MIGHT ALSO ENJOY:
- 1 star squash (patty pan)
- 1 tbsp. fresh, chopped flat leaf parsley
- 1/4 tsp. dried thyme
- 1 small to medium egg
- Cut the tops off the squash and hollow out a bit of the insides to make room for the spices and egg.
- Sprinkle the parsley and dried thyme inside. on
- Crack your egg and add that to your hollowed out squash.
- Bake at 350 F for 30-40 minutes or until the eggs are fully cooked.