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When I first began this new way of eating, breakfast required the biggest mental shift. What’s a girl to do without her scrambled eggs, or peanut butter toast?! If you find yourself in this position, I invite you to think differently. We eat the same ol’ breakfast because it’s what we know.
If you can shift your thinking about what constitutes a “normal” breakfast, you may be surprised by what you find. It can be comforting to have a nourishing soup for breakfast. It can feel like brunch if you have a salad. You might find that a hearty, veggie-heavy breakfast can sustain you better than pancakes. It just takes re-thinking what we’re used to.
Butternut squash is a great base for browns. Add bacon, green onions and seasonings, and you’ve got the beginnings of a yummy breakfast! Top them with applesauce, sauerkraut, or if you’ve reintroduced it, a runny egg.
I have indicated squeezing the browns into four tight patties. They have a nasty habit of falling apart, so squeeze hard, and turn them only once while cooking. Alternately, you can leave them fluffy in the pan, and turn them (once) in sections.
Wishing you love and deep healing!
- Place bacon slices in a large fry pan over medium heat. While they begin to fry, place the rest of the ingredients in a mixing bowl.
- Keep checking your bacon and turning it until it is browned and crisp. Remove bacon to a paper towel-lined plate to cool. (Turn heat off while bacon cools.) Reserve bacon grease in the pan.
- When cooked bacon is cool enough to handle, crumble it into the mixing bowl. Stir all ingredients to combine.
- Turn heat under bacon grease to medium/medium high. Form squash mixture into 4 tight patties. Fry them in the bacon grease until browned on each side, about 4 minutes per side, turning only once. (Alternately, you can leave them fluffy in the pan instead of forming into patties, and turn once in sections.)