Skinny Bitch Tuesdays: Light Breakfast Scramble Recipe

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I seriously can’t believe we have just one more week of July. That means it’s almost August. When means back to school ads are already filling up the airwaves. Which means just one thing for me…FALL IS CLOSE!! Fall brings cozy sweaters, boots, leaves, crisp air, apple cider and butternut squash. Lots and lots of butternut squash. But we certainly don’t have to wait for fall to enjoy this luscious squash. Nope. In fact, I used some of this melt in your mouth vegetable for today’s Skinny Bitch recipe, which I turned into a lower carb breakfast scramble!

I’ll be honest, the original recipe left much to be desired. It was kinda boring. Potatoes, cheese, onions. Blah. You can get that anywhere. So I decided to completely re-do the entire recipe and just make what I wanted.

This incredible breakfast scramble is out of this world delicious. It was inspired by this roasted butternut squash pasta, which is one of my fall staples. Guys, it’s hard to find a better pairing than bacon, goat cheese and butternut squash.

I love this dish because it’s simple. No fancy junk, just real simple and healthy food. I’ve been gorging on carbs lately so this lower carb bake is perfect for a girl trying to watch her figure. Or, you know, just finally lose this last WRETCHED 15 pounds. Dear pounds, JUST GO AWAY.

I know, I probably won’t lose it eating bacon and goat cheese, but despite my grilled cheese last week, I’ve been really limiting the amount of cheese I eat. Plus, I used low-sodium pork bacon. You can certainly omit the pork for turkey. I just used what I had on hand. Whatever bacon or meat you use, this breakfast scramble is the perfect way to start your day since it’s filled with protein and fiber.

Oh and it’s effing amazing. You could probably double the recipe and eat it for lunch too. Trust me, once you take a bite, you’ll probably do that anyway.

Light breakfast scramble recipe

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Serves 2.
Prep time: 15 minutes
Cook time: About 6-9 minutes

Ingredients:

  • 1/2 medium onion, finely chopped
  • 1/2 yellow or red bell pepper, finely chopped
  • 1/2 tablespoon unsalted butter
  • 2 pieces of low-sodium bacon
  • 1 1/2 cups cooked diced butternut squash (I roasted mine using THIS RECIPE)
  • Liberal dashes of salt and peppre
  • 1 teaspoon oregano
  • 1 1/2 ounces soft goat cheese

Directions:

  1. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and place on a paper towel to absorb grease.
  2. In another medium pan, melt butter over medium heat. Add onion and cook until fragrant and soft, about 2 minutes. Add pepper and cook another 3 -4 minutes. Add salt, pepper and oregano. Add in cooked squash and heat about 2 minutes longer, stirring well so the squash absorbs the seasoning and butter. Remove from heat. Season with additional salt or pepper to taste.
  3. Pour vegetable mixture into 2 bowls. Sprinkle each with 1 slice of bacon and 3/4 ounce of goat cheese. Garnish with additional oregano and enjoy!

Nutritional information per serving (about 3/4 – 5/8 a cup)

Calories: 191
Fat: 9 grams
Carbohydrates: 22 grams
Fiber: 3 grams
Protein: 9.5 grams
Weight Watchers Points: 5

Check out these other Skinny Bitches!

Stephanie: Eat, Drink, Love
Jennifer: PB & Peppers
Michelle: The Healthy Bites

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Comments

  1. Posted by Stephanie @ Eat. Drink. Love. on
    Tuesday, July 24th, 2012
    I love your changes! Looks like we both went for the glorious goat cheese!
  2. Posted by Eat.Style.Play on
    Tuesday, July 24th, 2012
    Last night i made butternut squash for the first time, only because whole food already chopped it for me haha, it was pretty freaking delicious and now i see why bloggers cook with it every fall! This looks really good, I'm looking for food that I can cook and reheat later on for breakfast.

    When you say cooked squash how should it be cooked? or did i miss that part?
    • Posted by Realistic Nutritionist on
      Tuesday, July 24th, 2012
      You can cook it anyway you'd like. I roasted mine for 40 minutes in the oven at 350 F with a bit of olive oil!
  3. Posted by Kim Lee on
    Tuesday, July 24th, 2012
    Sounds simple, but delicious. Love the idea of adding butternut squash to breakfast.
  4. Posted by Grubarazzi on
    Tuesday, July 24th, 2012
    Holy smokes. This looks good. I seriously can't get enough of the bacon/butternut combo when fall swings around. I'll keep this one in my pocket. 
  5. Posted by Jackie on
    Tuesday, July 24th, 2012
    Gorgeous! I love your skinny meals. And even though it's July, I still haven't stopped wearing boots. People stare. I'm OK with it. 
  6. Posted by PB and Peppers on
    Tuesday, July 24th, 2012
    Love that you used butternut squash!  Thats sound perfect!  I love that you guys used goats milk cheese!
  7. Posted by Kristin Jones on
    Tuesday, July 24th, 2012
    I would never have thought of adding butternut squash to my breakfast, but since it's one of my favorites and your photos and description make this sound so amazing, I can't wait to try it!
  8. Posted by Stephsbitebybite on
    Tuesday, July 24th, 2012
    I am loving this idea!!
  9. Posted by Cassie Laemmli on
    Tuesday, July 24th, 2012
    I was hoping for this recipe when I saw it on IG this morning. I adore everything about it - the butternut squash = mmmmm! 
  10. Posted by Christine on
    Tuesday, July 24th, 2012
    You have a really nice blog! Thanks for sharing this recipe. Something different and unique for breakfast.
  11. Posted by amy donovan on
    Wednesday, July 25th, 2012
    this sounds sooo good + is totally my type of breakfast dish. yum!
  12. Posted by Savory Simple on
    Wednesday, July 25th, 2012
    I cannot wait for fall!  This summer has been out of control hot.  I want to pick apples in my fall clothes.  This looks amazing.
  13. Posted by Emily Morris on
    Wednesday, July 25th, 2012
    This looks pretty darn good to me. I cannot believe it is almost the end of July.  I love the fall but I don't want summer to slip by either. 
  14. Posted by Baking Serendipity on
    Wednesday, July 25th, 2012
    I can't believe it's almost August either, but I'm definitely ready for fall and all it brings with it...including squash! 
  15. Posted by Aimee & Simon on
    Thursday, July 26th, 2012
    Oh yum! I think we just found our new favorite weekend breakfast!
  16. Thursday, July 26th, 2012
    I'm liking the sound of this, Claire!  Butternut squash is a fall staple around here.  I do it roasted with maple syrup (the brother-in-law's favorite) and in a pasta bake with bacon and Parmesan cheese.  But I've never thought about it like this.  Much as I love squash, though, I'm sorry but I can't quite bring myself to drag the fall veggies out when I'm only just beginning my summer fun and have an entire August filled with summery plans.  But I'm pinning this and, come autumn, it's getting made!
  17. Posted by Stacy on
    Monday, February 18th, 2013
    I'll admit - I was skeptical...but I love butternut, so I gave this a try. SUPER GOOD! Thanks so much! This will be a regular around here. :-)