Paleo Breakfast Patties

Another tasty paleo breakfast recipe for you to try. Lots of healthy veggies and you can serve these patties with anything you like. A great way to use up all your summer squash.

Paleo Breakfast Baskets

In my eternal quest for breakfasts made with fresh free range organic eggs and vegetables, I tried to make an alternative to an omelet and decided this recipe was well worth passing on.  I always find squash a little bland, but these baskets are filling, tasty and really low calorie.

I don’t like omelettes. The egg tastes like rubber. It’s hard to keep the vegetable filling warm and I always break them. I want more vegetable than egg, but there is never enough room inside the omelette. They just don’t ever seem to work for me. Hense the invention of the Breakfast Basket. Here is another one of my breakfast fav’s Low Calorie Breakfast Eggs.

Breakfast Baskets are perfect. I just mix one egg in with the vegetables, and I put a lovely runny egg on top when the basket is cooked. I get the best of both worlds. You can also just use one egg white when you mix the basket ingredients. Put a whole egg on the top so you can enjoy the yolk, but fewer calories.

You don’t need a food spiralizer, you can just thinly slice the zucchini. But if you decide to get one, they are less than $20 and you will use it over and over again.  I make my Low Calorie Curly Fries with it, so it’s worth having it for these alone.

I leave the butternut squash in the toaster oven over night. This way you wake up with it ready to use. I served these with tomato and a 1/4 avocado. You could also add hash-browns. Make them about the size of an egg. If they are too big, they may break. Also, leave them in the pan until they are totally solid. The egg takes a while to cook, but it’s what holds them together.
Paleo Breakfast Baskets
Paleo Breakfast Baskets
Recipe type: Paleo
Cuisine: Breakfast
Serves: 2
  • 2 Zucchini Squash - Spiral cut or thinly sliced
  • 1 Cup Butternut Squash
  • 3 Cloves Garlic Cloves - Crushed
  • ½ Red Onion
  • 1 large egg (or white only)
  • 1 Tbs Fresh Rosemary or Herb of choice
  • Pinch Tumeric / Cayenne
  • Freshly Ground Sea Salt and Black Pepper
  • 2 Eggs to top the baskets.
  1. Cut the squash in half and pop in the toaster oven on 350F for 40 minutes. Scrape out flesh.
  2. Mix remaining basket ingredients in a bowl (not the 2 eggs for topping).
  3. Put a touch of oil into a skillet, heat on medium and pour mix into 2.
  4. Turn and cook the other side when the bottom is golden brown.
  5. Cook 2 eggs in the pan and place on top of the basket.

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