This Chocolate Crepe Recipe will be your new Favorite Breakfast!

Crepes are one of those things that you just need to get the hang of before you like making them. And I'm going to show you all my tricks to making sure they turn out AND that you won't want to throw your skillet across the kitchen.

After making crepes for so long I'm not sure why it *just* occurred to me to make a chocolate version. Don't get me wrong, regular homemade crepes are fantastic. But these little guys taste like tender, paper-thin chocolate cakes.

You don't need any special ingredients or equipment either! (Looking at you, crepe pan.)

Chocolate Crepe Ingredients

• All-purpose flour - If you want to make these gluten free, use your favorite gluten free flour here. King Arther Gluten Free flour works well for these! Gluten free crepes are a little more fragile, but they're 100% doable.
• Unsweetened cocoa powder
• Milk - Use any type of milk you like here! It's easy to make these dairy free. Most of the time I use almond milk.
• Eggs
• Salt
• Sweetener - Regular crepes don't need much, if any sweetener, but the cocoa powder can make these a little bitter without a boost of sweetness. You can use any kind of sweetener here -- cane sugar, coconut sugar, maple syrup, etc.

How to Make Chocolate Crepes

1. Blend the crepe batter well. Let it rest to get rid of some of those bubbles.
2. Cook the crepes in a hot, buttered skillet for about 2 min, flipping once.
3. Stack them on a plate and cover them with a tea towel to keep them warm.
4. Serve with your favorite crepe fillings! More on this below.

Tips for making Chocolate Crepes

• Let the batter rest. I found that chocolate crepe batter doesn't have quite as many bubbles when blended as regular crepe batter, but you'll want the batter to rest so your first few crepes aren't mostly bubbly batter.
• Use a small skillet. You don't need a crepe pan. But using a small skillet is much easier than a large one -- especially if you're new at this.
• Make sure your skillet is hot enough. The batter should cook up in less than 2 min. It should sizzle, too. Adjust the pan temperature after the first couple of crepes to get the right temperature. The batter should sizzle when it hits the pan, but not scorch.
• Don't add too much batter. For a small skillet you only need 2-3 Tablespoons of batter. If you add more you'll end up with a thicker pancake.
• Don't try to flip the crepes too early. The sides should be easy to lift off the pan and the surface of the crepe should be mostly dry looking before you flip it. I use a rubber spatula to flip mine.
• If you get comfortable with one pan, try using two pans at once to make them even faster!

Chocolate Crepe Variations

Gluten Free and Dairy Free - Use gluten free flour and dairy free milk. And cook them in coconut oil.

Mexican Hot Chocolate Crepes - Add ½ teaspoon of cinnamon and a pinch of cayenne to the batter.

Peanut Butter Cup Crepes - Add 1 Tablespoon of peanut butter to the batter.

Our Favorite Fillings For Chocolate Crepes

These chocolate crepes are a great blank slate for a yummy chocolatey breakfast or dessert! Here are a few ideas for you to combine fillings and toppings.

Fruit: Strawberries, raspberries, blackberries, cherries, bananas, apples.

Toppings: Honey, maple syrup, powdered sugar, whipped cream, peanut butter, chocolate sauce (or Nutella), granola, sprinkles.

Chocolate Crepe FAQs

More Sweet Breakfast Recipes on Perry's Plate

Homemade Crepes - Here's my regular crepe recipe -- the oldest recipe on my website!

Coconut Chia Pudding - These easy chia pudding cups can be made with any kind of fruit.

Waffle Breakfast Board - This was for Valentine's Day but you could create this for any holiday. Or use crepes to make a big crepe board!

Superfood Beet Brownie Bowls - Another great recipe that could double as breakfast or a nourishing dessert!

Dark Chocolate Paleo Pancakes - Love these grain-free, dairy free decadent pancakes!

Paleo Chocolate Banana Protein Waffles - This one uses my favorite chocolate protein powder.

Apple-Pomegranate Breakfast Crumble - Serve with yogurt for a tasty breakfast.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Crepe With Chocolate

Yield: About 15 crepes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

If crepes seem intimidating to you, you're in the right place. I've made thousands of crepes over the last 20 years and have some great tips to ensure you have success with yours! You'll especially love these chocolate crepes -- and you do NOT need a special pan!

Print

Ingredients

• 1 ⅓ cup milk (any kind)
• 3 eggs
• 3 Tablespoons pure maple syrup (see note)
• ¾ cup all-purpose flour
• 3 Tablespoons unsweetened cocoa powder
• ½ teaspoon salt
• Butter, for frying

Instructions

1. Add all of the ingredients in the order listed (except the butter) into a blender and blend until smooth. You can also whisk the ingredients together in a bowl until smooth. Let the batter sit for 15-20 minutes if there are a lot of bubbles on top.
2. Heat a small 8-inch skillet over medium high heat. Spread a little butter to lightly coat the skillet (I use a half-wrapped stick of butter. It's quick and easy.)
3. Add a small amount of crepe batter to the hot skillet and tilt the pan around so the batter covers the bottom and creates a circle shape.
4. Cook until the edges and most of the top of the crepe is no longer wet looking, about 1 min. Bubbles should also break the surface.
5. Run a rubber spatula around the edges of the crepe to loosen it and then flip it over. Cook it for another 20-30 seconds, then transfer it to a plate.
6. Cover it with a tea towel to keep warm and repeat the process with the remaining crepe batter, adding butter before each crepe.
7. If the crepes aren't cooking up in at least 90 seconds on the first side, turn the heat up a bit. If they're cooking too fast and starting to scorch, turn the heat down. It might take you a few crepes to get the right temperature.
8. Serve crepes however you like! I like them with berries and whipped cream. You can also drizzle some honey, maple syrup, or chocolate sauce on top.

Notes

1. You can use any kind of milk here. Coconut milk will give them a pronounced coconut flavor.
2. To make them gluten-free, swap out the flour with a gluten-free blend that also works well for pancakes. They'll be a little more fragile, so keep that in mind when you're flipping them.
3. Make sure your pan is hot enough before adding the batter. It should sizzle in the pan.

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• 
  King Arthur, Measure for Measure Gluten Free Flour

Nutrition Information

Yield 5 Serving Size 3 crepes
Amount Per Serving Calories 207Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 123mgSodium 305mgCarbohydrates 27gFiber 1gSugar 11gProtein 8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Make Chocolate Crepes appeared first on Perry's Plate.

We eat a lot of the red pepper tomato soup they sell at Costco. It's a quick dinner (usually accompanied by some sourdough grilled cheese *drool*) and the kids all love it.

I was inspired by this and wondered if I could hack this recipe and create a delicious twist on a tomato soup without using fresh tomatoes. Or even canned tomatoes!

This soup is EASY and requires very little chopping. Just an onion! You can have it done in a flash and I'll show you how to make it dairy free, too.

Roasted Red Pepper Tomato Soup Ingredients

• Butter
• Onion - This is the only thing you'll need to chop!
• Garlic
• Jarred Roasted Red Peppers
• Tomato Paste
• Honey - Use another type of sweetener if you like.
• Milk - See note below
• Salt
• Garnishes - Optional, but you can add some cheese (feta, goat cheese, and Parmesan are especially good), pesto, or a spicy condiment to add some heat.

How to make this tomato soup dairy free

To make this soup dairy free use coconut oil or avocado oil in place of the butter and non-dairy milk. If you use non-dairy milk that isn't sweetened you may need to add a little extra sweetener to balance the acidity in the soup.

How to Make Roasted Red Pepper and Tomato Soup

1. Saute the chopped onion in the butter for several minutes until it turns golden. Don't skip on this step since it creates extra sweetness the soup needs! Throw the garlic in there, too, and stir in the tomato paste.
2. Add the drained red peppers, milk, honey, and salt. Cook until the soup is steamy and hot but not boiling.
3. Blend the soup up using an immersion blender or in a countertop blender.
4. Taste and adjust the salt and sweetener as needed.
5. Serve!

Serving Roasted Pepper and Tomato Soup

I added some goat cheese and chili crunch to my soup, but you can add any cheese, pesto, or spicy condiment you like! Or get creative with your own garnishes.

What goes well with tomato soup?

This soup stands alone well as a light meal, but if you need to round it out with something here are a few ideas. We love it with some sourdough grilled cheese sandwiches, but here are a few lighter ideas for you:

Fresh, green salad: My Syrian Salad, Avocado Salad with Lettuce, or my Spring Mix Salad with Raspberry Vinaigrette are all great pairings.

Bulk it up: Add in some leftover grilled chicken, steak, or shrimp. Or some leftover cooked grains, like rice, quinoa, or farro.

How to Store Red Pepper Tomato Soup

Chilled: Store in an airtight container or covered saucepan in the fridge for up to a week.

Frozen: Transfer cooled soup to a freezer-safe container and freeze for several months.

I like these freezer safe deli containers on Amazon. They're great for freezing soups, broths, and general leftover storage in the fridge since they stack well.

Roasted Red Pepper and Tomato Soup Recipe FAQs

More Recipes like this Red Pepper Tomato Soup on Perry's Plate

If you like this soup, try one of these other blended tomato soup variations!

Roasted Tomato Soup - One of my favorites! Roasted a pan of tomatoes, onions, and garlic for a SUPER delicious tomato soup.

Keto Tomato Soup - This one is lighter on the carbs and has a spicy kick from jalapeño.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Pepper and Tomato Soup

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Want to make a delicious tomato soup but don't have fresh tomatoes? I've got you. Using just a few pantry staples, you can have this deliciously simple red pepper tomato soup on the table in under 30 minutes without a tomato run!

Print

Ingredients

• 4 Tablespoons butter
• 1 medium onion, peeled and chopped roughly
• 6 whole garlic cloves
• 3 Tablespoons tomato paste
• 1 16-oz jar roasted red peppers, drained (see note)
• 2 cups milk
• 2 Tablespoons honey
• 1 ½ teaspoon salt

Instructions

1. Melt butter in a large saucepan over medium-high heat. Add chopped onion and cook for 6-8 minutes until the onions turn light golden brown. Add the whole garlic cloves and cook for another 2-3 minutes.
2. Stir in the tomato paste and cook for another minute or so. Add the drained red peppers, milk, honey, and salt. Warm the soup until it's hot and steamy.
3. Blend with an immersion blender or with a countertop blender until smooth.
4. Taste, and add a little extra honey or salt if you think it needs it.
5. Ladle into bowls and serve.

Notes

1. The roasted red peppers I used have an undrained weight of 16 ounces. The drained weight is a little less.
2. Freel free to use any kind of milk here. If you use unsweetened almond milk, you may need to add a little extra honey to balance the sweetness since dairy milk is sweeter.
3. I like to top my with feta and chili crunch! Any kind of strong, salty cheese would be good. Pesto would also be a great mix-in.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender

Nutrition Information

Yield 4 Serving Size 1 cup
Amount Per Serving Calories 282Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 40mgSodium 953mgCarbohydrates 28gFiber 2gSugar 22gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Red Pepper Tomato Soup appeared first on Perry's Plate.

The biggest setback in making a paleo, low-carb, or keto pumpkin pie is the crust.

So, let's ditch the crust. The filling is where it's at anyway, right?

And who could say no to a pumpkin "pie" topped with toasted marshmallow fluff? The answer is NO ONE.

This recipe is from my newest book, The Big Book of Paleo Pressure Cooking that releases tomorrow!

So, every time I have a spare minute or a block of time I set aside to work on blog-related things I suddenly get a text that someone wants to see our house, so I have to clean it up AGAIN.

You'd think the level of cleanliness would improve because of our constant need to clean, but having four kids kind of blows that theory out of the water. Sigh.

Anyway. One of the most delightful things I learned after using my Instant Pot for a few years is that you can use ramekins or small mason jars to make cute little desserts!

Custards and things like this work BEAUTIFULLY in an electric pressure cooker because of the steamy, hot environment inside the cooker. So do cheesecakes.

In addition to these Crustless Chai Pumpkin Pie Cups (that can easily be made low carb or keto!) I included a few other ramekin/mason jar friendly desserts in my cookbook. Like Brown Sugar Peach Mug Cakes, Salted Caramel Coconut Flan, Peppermint Pots de Creme, and "Peanut" Butter Cup Lava Cakes.

You will love these Pumpkin Pie Cups!

Catering to food allergies or intolerances can be tricky – especially around the holidays. These pumpkin pie cups are gluten free, grain free, dairy free, and refined sugar free. ALSO DELICIOUS. Basically, a unicorn Thanksgiving recipe. AND you can make them low carb. It just keeps getting better and better.

Can we also talk about the toasted marshmallow fluff that goes on top of these? swoon It’s the perfect fluffy, sweet topping for these silky pumpkin cups. It’s totally optional, but, it shouldn’t be.

Instant Pot Pumpkin Pie in a Cup Recipe ingredients

• Egg yolks: Use the whites in the marshmallow fluff!
• Coconut sugar: Or low-carb granulated sweetener, like Swerve
• Pumpkin puree
• Unsweetened almond milk or coconut milk
• Homemade Chai Spice Blend or Pumpkin Pie Spice
• Pinch of sea salt
• Cream of Tartar
• Vanilla Extract

How to make pumpkin pie without crust in the instant pot

1. Whisk together all of the pumpkin pie ingredients.
2. Pour about ½ cup of the mixture into each prepared ramekin and cover with a piece of foil.
3. Pour a cup of water and the wire rack into the insert pot of your pressure cooker. Put three ramekins on the rack. If you have another similar rack, place it on top of the ramekins and stack the other ramekins on top.
4. Cook on high pressure.
5. Let the cups cool before putting them in the fridge for a few hours.
6. Make the fluff by putting the egg whites, sweetener, and cream of tartar in a large heat-safe bowl. Place that bowl on a saucepan with an inch or two of water in the bottom. Cook until the sweetener is dissolved and the mixture is warm to the touch.
7. Beat with a hand-held mixture until the whites are fluffy and soft peaks form. Add the vanilla and salt and beat until combined.
8. Top each cup with a big spoonful of the marshmallow fluff and toast it with a hand-held kitchen torch or under an oven broiler for just a few minutes.

Crustless Pumpkin Pie Recipe Tips

• Make sure you cover these tight before cooking them in your Instant Pot. It’s a steamy, steamy place in there and you don’t want extra moisture to get into your cups.
• Chill before eating these. They’re best after they’ve had a chance to hang out in the fridge for a few hours. You can even make them a few days ahead of time.
• Use the marshmallow fluff immediately. You can’t make this ahead of time.

Mini Pumpkin Pie storage

Store these crustless pumpkin pie cups covered and chilled until you’re ready to top them with marshmallow fluff (or just eat them as-is!). They’ll last about 10 days in the fridge.

Pumpkin Pie in a Cup Recipe

Yield: Makes 6 cups

Prep Time: 4 hours 15 minutes

Cook Time: 23 minutes

Additional Time: 22 minutes

Total Time: 5 hours

The biggest setback in making a paleo, low-carb, or keto pumpkin pie is the crust. So, let's ditch the crust and make some crustless pumpkin pie cups! The toasted marshmallow topping makes it extra special.

Print

Ingredients

For the pumpkin pie cups:

Toggle ingredient group

• 6 egg yolks
• ⅔ cup coconut sugar (or low-carb granulated sweetener, like Swerve)
• 1 cup pumpkin puree
• 1 cup unsweetened almond milk or coconut milk
• 2 teaspoons Homemade Chai Spice Blend or pumpkin pie spice
• Pinch of sea salt

For the marshmallow fluff:

Toggle ingredient group

• 2 egg whites
• ⅓ cup low-carb granulated sweetener, like Swerve
• ⅛ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Whisk together all of the ingredients in a medium bowl or a large glass measuring cup.
2. Prepare the ramekins with nonstick spray. Pour about ½ cup of the mixture into each ramekin. Cover each ramekin tightly with a small piece of aluminum foil.
3. Pour a cup of water and the wire rack into the insert pot of your pressure cooker. Put three ramekins on the rack. If you have another similar rack, place it on top of the ramekins and stack the other ramekins on top. 
4. Close the lid and the steam valve. Set the cooker to high pressure for 8 minutes. Let the cooker release pressure naturally for 15 minutes before releasing any remaining pressure manually.
5. Carefully remove the ramekins from the cooker and let them sit, covered, until they’re cool enough to handle. Transfer them to the fridge and chill for at least 4 hour or until completely cold.
6. A few minutes before you're ready to serve the cups, make the fluff by putting the egg whites, sweetener, and cream of tartar in a large heat-safe bowl. Place that bowl on a saucepan with an inch or two of water in the bottom. Cook over medium-high heat, whisking, until the sweetener is dissolved and the mixture is warm to the touch.
7. Transfer the bowl to a flat work space and beat with a hand-held mixture for about 5-7 minutes until the whites are fluffy and soft peaks form. Add the vanilla and salt and beat until combined.
8. Immediately top each cup with a big spoonful of the marshmallow fluff and toast it with a hand-held kitchen torch or under an oven broiler for just a few minutes.

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The post Mini Pumpkin Pie without Crust (Instant Pot recipe) appeared first on Perry's Plate.

Do you get into lunchtime ruts, too? Actually I know you do because I get asked a lot what I eat for lunch, and most of the time my answers aren't super inspiring. But I've got an inspiring idea for you today, friends -- 5-Minute Cheesy Zucchetti Bowl and a review of a gorgeous cookbook.

I think lunchtime is hard because it interrupts the flow of the day. Or maybe just my day? Am I the only one who gets annoyed by lunch? I tell my husband all the time that I wished we, as humans, only needed to eat once, maybe twice a day.

Some people can get away with eating two large meals a day, but I've got a rather healthy appetite. Blessing/curse, yo.

And don't even get me started on lunches when all my kids happen to be home. #shortordercook

If I HAVE to eat lunch, I'm totally glad I have this book -- Nourishing Superfood Bowls by Lindsay Cotter. Have you been to Lindsay's blog, Cotter Crunch? Gorgeous, healthy stuff. I love Lindsay's fresh, approachable take on gluten-free recipes and her photos always dazzle me. And she really loves food puns. She's my people.

I'll talk about the zoodle bowl I made in a minute, but I want to tell you more about Lindsay's book.

Page after page of drool-worthy photos and colorful, creative bowls. Doesn't this Green Goddess Power Salad look amazing??

I see some fresh figs in there, too. Did I tell you I had fresh figs for the first time last year? (I know, where have I been?)

There's even a dessert chapter! This is the Creamy Chocolate Streusel Bowl. Yum.

All of Lindsay's recipes are gluten-free and most of them are dairy-free. I especially love how she includes options for all healthy eating options -- paleo/low-carb/vegetarian. There's something for everyone here!

I was super impressed by this quick little lunch bowl. It came from the Zippy Lunch Bowls chapter -- yes, a whole chapter for quick, creative lunches! The "cheese" sauce has a nutritional yeast base with a touch of tomato sauce and comes together super fast.

Grab a copy of Lindsay's book, Nourishing Superfood Bowls, and you might end up liking lunch again, too. 

5-Minute Cheezy Zucchetti Bowl

Yield: Serves 1

Prep Time: 5 minutes

Total Time: 5 minutes

Lunch doesn't need to be boring. Or time consuming. This 5-Minute Cheesy Zucchetti Bowl is a great way to eat zoodles and is paleo, low-carb, and vegan!

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Ingredients

Toggle ingredient group

• 2 small zucchinis
• ⅓ cup nutritional yeast
• ¼ cup unsweetened almond milk
• 1-2 Tablespoons olive oil
• ¼ teaspoon minced garlic
• Sea salt, to taste
• Pepper, to taste
• 2 Tablespoons tomato sauce
• 1 plum tomato, thinly sliced
• Pinch of Italian seasoning
• Fresh basil or parsley
• Crushed red pepper flakes
• 1 Tablespoon capers

Instructions

1. Spiralize or thinly julienne-cut the zucchini. Place in a bowl and press with a paper towel to remove the excess water. Drain any excess water from the bowl.
2. In a microwave-safe bowl, combine the nutritional yeast, almond milk, olive oil, and garlic. Cook in the microwave for 30-45 seconds until warm. Remove and whisk the mixture until well combined. Add the salt, pepper, and tomato sauce, and whisk again.
3. Toss the almond milk mixture with the zucchini noodles and add the sliced tomato. Add a sprinkle of Italian seasoning, basil, red pepper flakes and capers. Season with salt and pepper to taste, if desired.

Notes

Nat's Notes:

1. Lindsay suggests adding chickpeas, chicken or gluten-free sausage to add some protein.

2. I don't have a microwave in my kitchen, so I made the sauce in a small skillet on the stove.

3. I prefer warm zucchini noodles, so I tossed the whole thing into the skillet and warmed it up for a few minutes. If your zucchini is room temperature when you start, you probably don't need to do this.

4. I used a few quartered grape tomatoes and omitted the capers.

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The post 5-Minute Cheezy Zucchetti Bowl appeared first on Perry's Plate.

This Paleo Instant Pot Cheeseburger Soup is another family favorite that I updated, paleo-ized, and took for a spin in my pressure cooker.

This soup has all of my favorite flavors of a cheeseburger without the heavy feeling I get after I eat a hamburger bun.

You might cock an eyebrow at the pickle juice in the ingredient list. I promise the soup doesn't taste overly pickly. It adds a nice brightness to the soup that helps the rest of the flavors stand out.

I promise it's good. (Even to my pickle-hating kid.)

AND it freezes well!

(I added stovetop instructions to the recipe notes!)

In the mood for another cheeseburger-related dinner? Try a Bacon Cheeseburger Salad!

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Paleo Instant Pot Cheeseburger Soup

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This Instant Pot Cheeseburger Soup has all of my favorite cheeseburger flavors -- tangy mustard, tart pickles, and a creamy tomato sauce to bring it all together. Nutritional yeast adds a "cheesy" kind of flavor that I love.

Print

Ingredients

Toggle ingredient group

• 1 pound ground beef
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 2 14-oz cans beef broth
• 2 medium russet potatoes, scrubbed and coarsely chopped
• 1 15 ½-oz can diced tomatoes, drained
• 1 6-oz can tomato paste
• 1 Tablespoon honey
• ¼ cup pickle juice
• 2 Tablespoons Dijon mustard
• 1 Tablespoon coconut aminos
• 1 cup almond or coconut milk
• ½ cup nutritional yeast (optional)
• Toppings such as pickles, onions, mustard and/or ketchup

Instructions

1. Turn your Instant Pot to the high Saute setting. Add the beef to the pot and cook, breaking it into small bits, until the beef is cooked through and begins to form crispy edges. Drain any excess fat, if necessary.
2. Add the onion and celery. Cook and stir for 3-4 minutes until vegetables begin to soften. Add garlic and cook for one more minute.
3. Add the broth, potatoes, tomatoes, tomato paste, honey, pickle juice, Dijon, coconut aminos, and almond milk. Stir well.
4. Close the lid and the steam valve. Set the cooker to high pressure (manual) for 5 minutes. Let the cooker release steam naturally for 10 minutes (to avoid splattering) before releasing the rest of the pressure manually.
5. Stir in the nutritional yeast. (Or cheese, if using -- see note.)
6. Serve with desired toppings.

Notes

Nat's Note:

If you do OK with dairy, then I highly recommend replacing the nutritional yeast with 2 cups of shredded sharp cheddar or pepper jack cheese.

STOVETOP ADAPTATION: Use a big pot on the stove to saute beef, following the instructions above. Instead of pressurizing, simply bring the pot to a boil, reduce heat to medium-low and cover to cook for about 15 minutes or until the potatoes are cooked through.

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

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Hello, friends! I took a little time off to recover from Christmas, and we made a last-minute trip to Utah to attend a funeral. Needless to say, I'm really happy that school resumed this week and we're back into our regular routine. AND I've got some new I'll be sharing shortly.

Let's talk about this breakfast bake! I've made it a couple of times -- even froze it once and it did great! My favorite part is the spiralized butternut squash.

Aren't these the prettiest veggie noodles you've ever seen? I prefer butternut noodles over zucchini noodles because they're heartier and less watery than zucchini noodles tend to be. Plus, look at that color.

Would I lose any credibility if I admitted that I make a lot of my ingredient choices based on color coordination? Or just color in general?

By the way, if you don't have a spiralizer, grab one! Especially if you're going to be venturing into a paleo or low carb/keto lifestyle. Or just looking to add more vegetables to your diet. Or more orange noodles.

This is really easy to throw together, too. Just spiralized butternut squash, cooked & crumbled breakfast sausage, and a few handfuls of torn baby spinach.

If you've been around here for a while you may know that I like to throw handfuls of spinach into random stuff. It's my go-to if I think a recipe needs more veg. Plus my kids are (usually) ok with bits of green in their food.

Like other breakfast bake an eggy mixture gets poured all over. This one also has almond milk, salsa verde, and some spices.

This could potentially be Whole30 compliant, too! Finding bulk breakfast sausage that's Whole30 compliant might be next to impossible.

If you can't find it, use my Homemade Chicken Breakfast Sausage recipe!

Spiralized Butternut Squash Breakfast Bake

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This tasty breakfast bake start off with spiralized butternut squash and is packed with flavor -- sausage, southwest spices, and some salsa verde.

Print

Ingredients

Toggle ingredient group

• 1 pound bulk breakfast sausage
• ½ of a large butternut squash, spiralized (The long, straight half. Not the round, hollow end.)
• 2 large handfuld of torn baby spinach
• 1 cup jarred salsa verde
• 9 eggs
• 1 cup of almond or coconut milk (see note)
• 1 ½ teaspoon sea salt
• 1 teaspoon onion powder
• 1 garlic clove, minced
• ½ teaspoon smoked paprika

Instructions

1. Preheat the oven to 375 degrees F.
2. Cook the sausage in a large skillet over high heat until cooked through and crispy in spots, breaking up the meat in to small pieces as it cooks.
3. Prepare a 9x13" baking dish with nonstick spray. Place the spiralized squash in the pan. Sprinkle the sausage and spinach over the top.
4. In a large bowl or measuring cup, whisk together the remaining ingredients. Pour it evenly over the meat and vegetables in the baking dish.
5. Bake for about 60 minutes, uncovered, until everything is cooked through and there aren't any more goopy egg spots on top. (You know what I'm talking about, right?)

Notes

Nat's Note:

1. To make this a little more creamy, you can substitute ⅓ cup of the milk with heavy cream.

2. If you're wanting this to be Whole30 compliant and can't find compliant breakfast sausage, use my Homemade Chicken Breakfast Sausage!

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The post Spiralized Butternut Squash Breakfast Bake appeared first on Perry's Plate.