This meal is perfect anytime and I love that I can make it in minutes as I often have everything in the fridge already.
This looks like spaghetti…
it’s not it’s yellow squash cut with a spiral cutter to look like noodles and it’s a great low carb which means it’s filling without wrecking your diet, raising your blood sugar and tastes AMAZING!
This is a low carb breakfast option perfect for someone who wants something delicious to eat and that isn’t full of sugar!
One of my all-time favorite breakfasts is Spaghetti and Eggs, I’ve made it more times than I can count.
This recipe is the low carb version and its’ equally delicious, even if you’re not eating low carb.
More Egg Recipes:
- Baked Refried Beans and Eggs – this is the breakfast my husband requests me to make the most!
- Beet Dyed Deviled Eggs – these are a crowd pleaser!
- Deviled Egg Dip – this is great on toast, on a sandwich for lunch or served as an appetizer with crackers or bread.
When I’m eating low carb, this is one of my go-to breakfasts. It fills me up and it’s so delicious!
I also love this for a late night raid of the fridge, I always have everything to make it and it always hits the spot.
This is a great vegetarian option if you omit the bacon.
And you can add anything you like to it to customize it to become you’re favorite, maybe tomatoes, or asparagus.
I use a spiral cutter, this one actually. If you don’t have one you can either use a julienne peeler or a potato/vegetable peeler.
This is real food fast, and from everything we all know, eating more vegetables is always a good thing, so grab your skillet and get cooking!
- 1 medium yellow squash
- 1 teaspoon butter
- 1 egg
- 1 tablespoon water
- 2 slices cooked bacon, crumbled
- 1 green onion, chopped
- Mix egg and water with a fork in a small bowl.
- Cut the squash with a spiral cutter or use a julienne peeler, or potato/vegetable peeler to create the "spaghetti noodles"
- Heat a skillet, then add butter.
- Place noodles in pan, then add mixed egg.
- Coat the squash with the egg and place a lid on it.
- I keep the heat pretty high so it cooks quickly.
- Add the bacon to heat it slightly,
- serve topped with green onions, salt, and pepper.
- (I do not cook the squash and longer than I have to, the more you cook it the more it will get watery)