Healthy comfort food that will leave you satiated!
We broke away from desserts this week to bring this delicious breakfast. To see last week’s Reese’s Mousse, click here.
– If the butternut squash concerns you, replace ¼ c of it with cauliflower.
– Cut the fat by using less sausage or cook the sausage first and use the rendered fat instead of butter.
Cook time: 20 mins
1 Tbsp Butter
1 c Butternut Squash
1 c Cauliflower
1 Green Onion stalk
1 t Crushed Rosemary
½ c Green Bell Peppers
4 Tbsp or 2 oz Breakfast Sausage
Peel & chop squash into ½ inch cubes. Heat the skillet on medium heat. When hot, add butter & squash. The sizzle should be light, if at all. If sizzle is rapid, reduce heat so butter doesn’t burn. Cook 4-5 mins, stirring occasionally.
Rinse and chop the cauliflower into ½ inch pieces and finely chop the whole green onion stalk, keeping whites separate from the greens. Add cauliflower, green onion whites & rosemary to the skillet. Cook 3 mins.
Chop peppers into ½ inch pieces. Add peppers & cook 3 mins.
Add sausage & cook 3-4 mins. Remove from heat and plate to serve.
Cook egg to your preference. Garnish w/green onions.
Make It Easier – Roast the veggies in advance and sauté everything in the morning or microwave while you cook the egg fresh.
*Next week we have a creative and utterly delicious recipe using the leftover butternut squash! Follow us to be notified!*
Tag us on IG or FB and let us know how you like it! – @thegestationaldiabeticchef