Need a great fall breakfast that is grain-free? How about a hash with earthy sweet potatoes and brussels sprouts, sweet apples and tart cranberries?
I started with Running to the Kitchen’s Brussels Sprouts, Pumpkin & Apple Hash recipe and made a few changes based on ingredients I had on hand:
I substituted turkey bacon for the bacon.
In a breakfast rut? I was.
Then I saw this Serious Eats recipe for Baked Eggs with Butternut Squash and Kale. The CompostMaster had just picked a couple of small squash from our garden and we had bought some Toscano kale at the farmers’ market. I had all of the other ingredients except for the jalapeño.
Mitch assembles the Tropical Fruit Turnovers
Let me start off by saying this recipe isn’t particularly diabetic-friendly. It’s here because my nephews came for a visit during their spring break and, one morning, they wanted to make breakfast for the CompostMaster and me. Mitch (age 11) should be credited with the concept – he knew [...]