Breakfast Shephard Pie

Breakfast Shephard Pie
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 257.8
  • Total Fat: 11.1 g
  • Cholesterol: 121.4 mg
  • Sodium: 241.0 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 15.4 g

View full nutritional breakdown of Breakfast Shephard Pie calories by ingredient


Introduction

I created this recipe for those mornings when you feel like you could eat a horse and a scrambled egg with some fruit just won't do it but you don't want to go eat a bunch of fat that a fast food meal will get you. While cooking this, I was in the mindset that I wanted something like a breakfast burrito without the tortilla, but I had some extra spaghetti squash so I threw it in and turned into a casserole. This recipe is great for the 17 day diet if you are on cycle 2/3! If you don't have all these ingredients don't worry about it, customize it to your taste buds! I created this recipe for those mornings when you feel like you could eat a horse and a scrambled egg with some fruit just won't do it but you don't want to go eat a bunch of fat that a fast food meal will get you. While cooking this, I was in the mindset that I wanted something like a breakfast burrito without the tortilla, but I had some extra spaghetti squash so I threw it in and turned into a casserole. This recipe is great for the 17 day diet if you are on cycle 2/3! If you don't have all these ingredients don't worry about it, customize it to your taste buds!
Number of Servings: 2

Ingredients

    4 oz. Ground Turkey (preferably lean but I used 85% lean)
    1/2 medium onion, sliced
    1/2 medium green bell pepper, sliced
    1/2 - 1 cup spaghetti squash, already cooked
    1 small baked potato, diced
    1 egg
    1/2 tsp low sodium fat free chicken broth
    1 tsp garlic powder
    4 tbsp Salsa
    salt and pepper to taste

Directions

First thing you want to do is brown your ground turkey in a large skillet on medium-high to medium heat. Right before the turkey is almost done, add in your onions and bell pepper. Cook until the turkey is brown and the vegetables are nice and tender. Next add in the spaghetti squash, baked potato, and garlic powder, then reduce the heat to medium if you're not already there. Let cook for about 3/4 minutes. You can use the 1/2 tsp of broth to help deglaze the pan if you need to. Now push everything to the side of your pan and crack an egg in the skillet and let it cook up a little bit. After the egg has cooked a little, mix in the other ingredients that are in the skillet. Then, cook til the egg is done which shouldn't be more than a minute or so and remove from heat. Salt and pepper to taste, top with the salsa if you want, and if you like you can add a little bit of fat-free cheese. There you have it, my version of a Breakfast Shepherd's Pie! Hope you enjoy it!
Recipe is also on my blog, www.christallosesit.com :D

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user CHRISTAL9.