Holy smokes this summer is FLYING by. I can’t believe we are nearing the end of August! It has been a jammed-packed few months full of cabin weekends, road trips, girls weekends, weddings, and nearly a dozen baseball games. And boy, has pickled & poached felt it. It has been WAY too long since my last post. I must admit, the guilt is real.
I am back at it with another installation of Recipe Redux – this month’s theme is savory breakfasts! Typically I go one of two ways for breakfast; over-easy egg on 1/2 of an everything bagel (with extra everything bagel seasoning on top – I may have a problem) or half an English muffin with PB&J. The recurring theme here? Assemble and eat on the go.
To continue with my typical requirement of an on-the-go breakfast, I thought these make-ahead spaghetti squash breakfast cakes would be perfect savory breakfast. These cakes can be quickly reheated and gobbled up on the go.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
cakes
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- 1 cup spaghetti squash cooked
- 1/2 cup potato grated
- 1/4 cup Parmesan cheese
- 2 Tbsp fresh parsley diced
- 2 Tbsp yellow onion grated
- 2 strips cooked bacon chopped
- 2 Tbsp almond flour or other flour
- 1 egg
- salt and pepper to taste
- 1 Tbsp olive oil
- 1 green onion diced
- sour cream for serving
Ingredients
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|
- In a small bowl beat the egg and add the flour, mixing until well combined. In a large bowl combine cooked spaghetti squash, grated potato, parmesan cheese, parsley, yellow onion, and chopped bacon. Pour the egg mixture over the spaghetti squash and mix well until batter is uniform.
- In a large non-stick skillet over medium heat, add 1 Tbsp of olive oil. Scoop about 2-3 Tbsp of batter onto the skillet and spread out slightly until the batter is even in the skillet. Fill the skillet with 2-3 more cakes. Cook each side for 3-4 minutes, or until golden brown. Remove cakes from the skillet and repeat with the rest of the batter.
- Serve with sour cream and garnish with green onions.
2 Comments
Yum! So much veggie goodness here!
Thanks! I love that these are a great source of veggie goodness at breakfast!