There are few things in life I love more than breakfast and leftovers. Don’t worry mom, you’re one of them.
But really. Especially if you’re making the switch from the SAD (standard american diet) to a more whole/real foods based way of eating, it may seem
a little sad DEVASTATING to give up your favorite grab-n-go breakfast comfort foods like oatmeal, granola and muffins. Self-professed (former) cereal addict over here. Overnight oats were my JAM. But when I tell people this recipe is exactly the kind of stuff I now eat on the reg for breakfast, they don’t seem to miss their plain oats or grab-n-go protein bars so much.
Here’s my breakfast go-to formula: eggs + leftovers from dinner. It may sound odd at first, but are you really going to say no an egg on a leftover burger, pulled pork, or roasted vegetables from last night? Didn’t think so. Smoothies are great every once in a while, but now that it’s fall I love me some warm breakfasts. And I’m not
usually ever one to turn down a runny yolk.
Remember those burgers from yesterday? They’re about to get jacked up (in a good way) – breakfast-style. Best part about this recipe? You can even have it on busy mornings. Just cut up and throw your squash in the oven to bake while you’re getting ready, then come down and sauté up your leftover burger + eggs. Breakfast in a flash. If you (GASP!) don’t have any leftovers, here’s the tarragon turkey burgers recipe I used.
What’s your favorite thing to eat for breakfast??
- 1 small delicata squash
- ½ Tbsp coconut oil, melted
- ¼ tsp sea salt
- 2 leftover turkey burgers (or ground turkey), uncooked
- 2 eggs (AIP - omit)
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and scoop out the seeds. Pro tip: to make squash easier to cut, pop it in the microwave for about a minute.
- Drizzle the melted coconut oil over the face-up squash halves and sprinkle with sea salt.
- Place the squash face down on parchment paper and bake for 30 minutes. When it’s easily forkable and golden brown, you’re good to go.
- With about 10 minutes left on the squash, heat a skillet on medium-high heat with a little cooking fat. When hot, add your turkey, breaking up with a wooden spoon. Cook until browned, about 5-7 minutes.
- Set the turkey aside and fry up your eggs in the same pan while the squash is finishing in the oven, about 3-5 minutes, uncovered.
- Turn the squash over, spoon in the turkey, and top each half with a fried egg.