Looking for a healthy breakfast food, but craving Mexican? Me too! All the time! Here is a breakfast recipe I like to use from SkinnyTaste, it’s great. It is pack with flavor and has the perfect balance of protein, fat, and carbohydrates to get you energized at the start of the day.
Also, I love that it uses butternut squash, it’s perfect for the fall time, but in the summer I like to swap them for sweet potatoes. It’s easy to make swaps in recipes when you know which foods to exchange for the same nutrients, textures, or tastes that you’re looking for–but that’s a whole different story for a completely different post. Check back later for more info, but for now, here’s the recipe!
- cooking spray
- 20-ounces butternut squash, seeded and cut into 1-inch cubes
- 1 1/2 teaspoons olive oil
- 3 teaspoons garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- Freshly ground pepper, to taste
- 1 cup chopped tomatoes
- 1/3 cup chopped onion
- 1/4 cup chopped cilantro
- Juice from ½ a lime
- Olive oil spray
- 4 large eggs
- 4 ounces Hass avocado, cubed
- 1/4 cup reduced-fat shredded cheddar cheese
- Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
- Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
- Next, heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
- To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.