Good morning, friends! Boy, do I have a delicious recipe for you!
When Mal and I returned home from our vacation on Tuesday morning, I was starving for breakfast, but there was hardly any food in the house. We had eggs, so I thought about making a two-ingredient pancake or “Oatmeal” Minus the Oats, but we didn’t have any bananas””only frozen ones in the freezer. I figured it couldn’t hurt to try making one of these recipes with a frozen banana, so I got a little creative. The end result was a Sweet Breakfast Scramble made with a frozen banana, eggs, leftover acorn squash, cinnamon, and vanilla extract. It probably sounds like a weird mix of ingredients, but it didn’t tasty egg-y at all. It was more of a sweet banana-cinnamon flavor!
Sweet Breakfast Scramble
- 1 frozen (or regular) banana
- 1 egg
- 2 egg whites
- 1/2 cup mashed squash (I used acorn squash; pumpkin would probably work too)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Nut butter (optional)
- Microwave banana for 40 seconds to soften.
- Combine banana with eggs, squash, cinnamon, and vanilla extract; blend well.
- Coat skillet with melted coconut oil (or cooking spray) and pour in batter.
- Cook on medium heat until eggs are no longer runny; stir frequently.
- Eat with nut butter or your favorite toppings!
I also drank a glass of Dandy Blend with almond milk with breakfast.
Health News & Views
Every time I sit down to a meal, I have a choice to eat right and make healthy decisions, but when I’m feeling overly emotional, faced with super-sized portions, or just plain distracted, it’s not always so easy. Wolfing down a meal can lead to overeating, which can pile on the pounds, so instead of feeling out of control, it’s important to become aware of my behavior at meal times. Doing so improves my self-control and helps me thoroughly enjoy my dining experience without overeating. Here are seven things you should do at every meal so you can savor every bite, too!
7 Things You Should Do At Every Meal
Seaport’s First Annual “HOWL-O-WEEN” Party
I received an email about the Seaport’s First Annual “HOWL-O-WEEN” Party the other day and just had to share. It sounds like a ton of fun! I bet Murphy wants to go!
Celebrate Halloween in style with your favorite spooktacular pooch!
WHAT: Show off your your favorite four legged friend at the Seaport Hotel’s “HOWL-O-WEEN” Costume Party Saturday afternoon, October 27, 2012 from 1:00 – 3:00 pm.
Bring your costumed canine and relax with a cocktail or some autumn apple cider on Seaport’s boo-tiful TAMO Terrace!
This event is FREE and open to the public. Please RSVP via EVENTBRITE at:
Question of the Day
What’s your favorite way to use frozen bananas?
I have a freezer full of them, so I’d love to hear your ideas!
I just bought a big batch of butternut squash and don’t really know how to use it. Would it taste good in this scramble? or is the taste too different from acorn squash (I don’t eat a lot of squash other than zucchini so I am really not sure about taste). Thanks.
@Katherine: I just made it with roasted butternut squash and it was delicious!
Thanks for the feedback Emily. I am going to give it a try tomorrow!
Just made this today! A few questions though: is this recipe one serving? It was too much food for me! 🙂 it tasted really good once I got past to way it looked! Also, mine got a little watery… Did I cook it too long? Oreads it because I used pumpkin maybe? Thanks!
Your blog is one I follow and really enjoy it! I have gotten so much inspiration for a healthier lifestyle from you! Thanks SO much!
Yep, it’s one serving. I eat a lot! 🙂 The pumpkin makes it a little watery, so you can use less, use a bigger banana, or add more egg whites.
I made this today without the banana (didn’t have any and sometimes the taste is a little overwhelming) and it was great! I like egg whites for breakfast and this recipe changes things up a bit. Sweet and yummy!
I love this mash up! Such yummy breakfast comfort food and has totally inspired me to use eggs/egg whites to satisfy my sweet cravings.
I’m not going to lie I was quite skeptical!:) BUT it was so good! I actually used canned sweet potato cause thats all I had. I couldn’t finish the whole thing cause it was so filling. Thanks Tina!
Just had this for lunch with a fresh mashed banana and leftover ambercup squash…with Almond Butter and yogurt. Amazing!
This is slowly becoming one of my breakfast staples 😉