Butternut Squash Corn Cakes w/ Turkey Bacon, Spinach & Sunny Side Up Eggs

eggs & butternut squash corn cakeI love breakfast, I love a runny egg and I love eggs benedict. I wanted to find a way to make recipe that was as satisfying, but offered something a little different. It combines eggs, spinach turkey bacon The cakes have jalapenos in them, so it has a little heat. Although if you don’t like jalapenos, just take them out. And if you’re not a fan of runny eggs… just make a fried egg and put it on top. (if you’re a Hollandaise fan, I apologize I left it out this time to make it a little healthier.) The corn cakes are really griddle cakes, and are not fluffy like a pancake. But they’re very satisfying… just know that that intention is for the cake to be more dense. It definitely makes it a heartier dish.

A couple things to note before we begin the recipe. First, The recipe will make about 3 corn cakes. the calorie count and recipe only accounts for two. Just like pancakes… you always want to leave a little extra batter in case the first one doesn’t come out. Second, you won’t need a TON of butternut squash. Unless you plan on eating a lot of butternut squash in your future, I suggest buying frozen or already chopped butternut squash. To have to break down an entire butternut squash and cook it just for these corn cakes seems excessive… but hey if you’re up for the challenge… go for it!

Calories: 360

What you need:

1/4 cup cornmeal

1 cup butternut squash cubes (cooked… at least to the point where a fork can easily poke though the cubes.

3 tablespoons skim milk

1 tablespoon egg whites

1 tablespoon chopped jalapenos

1/4 teaspoon salt (extra salt for seasoning)

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon baking powder

2 slices of turkey bacon

2 cups spinach leaves

Dash of chili powder

Ground Pepper

Here we go. In a bowl add the salt, baking powder, garlic powder, onion powder, cornmeal. Mix together well. In a separate bowl, mash the butternut squash to the best of your ability. Add the milk and egg whites. Mix together. Add the wet mixture to the dry mixture. stir until smooth. (will be a little gritty looking because of the cornmeal.) fold in the jalapenos. Heat up a skillet sprayed with olive oil or cooking spray. make two medium-sized cakes (You should have leftover batter. This is just as a buffer. Feel free to use how you please. But you should have just enough batter to make three.) Cook over medium heat until the bottom is brown. Flip until the other side is brown and cakes are done. remove from heat.

In a separate pan, throw the spinach in a pan along with salt, pepper and a tablespoon of water. Cook until water has burned off and the spinach is cooked/slightly wilted. Remove from heat.eggs and corn cakes 2

Spray another pan with non-stick spray (olive-oil). Cook two pieces of turkey bacon in a skillet, along with two eggs. Eggs should be sunny side up (fried on the bottom, but egg yolks still runny. When both the eggs and bacon are done, remove from heat.

On a plate, put down two of the corn cakes. Top each one with a slice of turkey bacon (cut in half or thirds so it has a nice bed of turkey bacon, and it’s not just one long strip), the spinach and finally the egg. Top the egg with a dash of salt, pepper and chili powder.

Goes great with a side of avocado.


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