Get excited. The mystery breakfast is about to be revealed.
You were holding your breath, I know… 😉
I loved seeing all of the guesses on Instagram and in Wednesday’s post comments. They gave me a ton of ideas for new iterations! It wasn’t quinoa, TVP, chickpeas, or tofu… however, you can easily make it vegan with any of those subs.
This creation was two days in the imagining process. It started as a BLT in a collard wrap and by the time I actually got into the kitchen it had become a Butternut, Collard & Tomato Wrap. Thinking of my Sweet Potato Pan-lette from my very first #strangebugood post, it further evolved into an egg-laced scramble.
Mashed butternut squash creates quite the voluminous scramble when combined with egg! That subtly sweet squash with a few fun spices provides you with a fluffy flavor explosion, all neatly wrapped in a giant, raw collard leaf.
The nutritional yeast adds the “cheese” factor, while the tomato adds to the Indi-Mex (that my new food style – Indian and Mexican fusion) flavor profile. Now that we all know that sesame seeds, garlic, and basil are detoxifying, I was sure not to leave those out of the mix.
I couldn’t help myself – I added some turkey to the scramble for even more protein. Like I said above, any of the guesses would make excellent subs to keep this dish meat-less.
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Butternut, Collard & Tomato Wrap (BCT)
- 1/2 tsp sesame seeds
- 1/2 C butternut squash, mashed
- 1 egg white
- 1 garlic clove, minced
- 1 tsp nutritional yeast
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- Pinch of cinnamon
- Juice of 1/4 lime
- 1 small tomato, diced
- 1/4 C basil, chopped
- Optional: turkey or other protein
- Raw collard greens
In a pan, lightly toast sesame seeds until golden. Set aside.
Meanwhile, mash butternut squash in a bowl. Add egg while and scramble together. Add garlic, nutritional yeast, and spices, stirring to combine.
Place mixture in a coated or non-stick pan over medium-high heat. Scramble as you would an egg, cooking until mixture begins to fluff (this indicated the egg white is cooked).
Add lime juice, tomato, basil, and any desired proteins. Cook 2-3 mins more, until warmed through.
Remove from heat and scoop butternut mixture into collards. Sprinkle with toasted sesame seeds.
Enjoy!
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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?
The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends!
Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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I know my site has had some issues loading, and I apologize for that! It will come up eventually… I’m working to get it sorted out ASAP. Technical stuff isn’t my specialty. #strangebutnotgood
Do you ever go to bed thinking about a breakfast idea? It’s my version of counting sheep.
Have you ever had squash or sweet potato for breakfast?
This actually doesn’t sound strange at all to me! It just sounds good.As always thanks for the vegan options!
THanks Debbie! This would be a great one to do vegan. 🙂
OMG! I am first!!! I am up late due to rest day tomorrow so before I got further behind – reading this! 🙂 I am so far behind!!!
I don’t know how you come up with all these crazy & amazing recipes BUT it is in your blood! One day will you cook for me! 😉
OK – #2 – Debbie’s came in while I was slowly typing away here – 😉
LOL! You were soooo close. 😉
I’m excited for this recipe, since I’ve been intrigued ever since you posted the photo!
It looks amazinggg!
I don’t think that sounds strange at all! For some reason I think of butternut squash as a fall/winter veg so I tend to stop buying it once the weather turns warmer. I may have to pick one up to try this. Sounds delish!
I wondered if I should stop… but it’s just so good!
It looks so pretty colorful!! I love ANY scramble. And this combo sounds delish, love the massive protein load!
Squashes are out of season and they don’t sell it therefore – fair enough. We love our local farmers 🙂 So I guess I have to be patient to make that recipe…..aaah!!
It would work with sweet potato too! 🙂
I love things like that for breakfast…will have to try it!
Thanks! Let me know if you do!
This sounds so good, Laura. My friend Gail and I have been recently discussing iron rich foods for vegetarians. Collards are one and I might suggest this to her. Thanks for the idea!
Thanks, Fran! Let me know if she tries it!
I seriously love your use of spice!
YUM! This looks delicious! I love eating yummy eats lettuce wrap style 😉
I actually roasted up some butternut squash the other day, and I love eating sweet style! I like to add sunflower butter on top or almond butter and cinnamon! I buy it here and there, early in pregnancy I was not liking it, so I am glad my like for it returned recently!
Oh and I love it cold even more 😉
I love it with nut butters! And sweet potato. And kabocha. 🙂
i’ve never wrapped anything in collards before… i need to try that!
wait, no paula dean butter? jk. haha.
I’m gonna post my recipe.. later. promise. Maybe tomorrow. I need a day off.
Love ya!
I was totally going to do it… but couldn’t bring myself to go to Wal-Mart. LOL!
I’ve put pumpkin in my oatmeal before, if that counts as having squash for breakfast 😉 Other than that, I have to admit that veggies tend not to be invited to the table for the first meal of the day, although I could probably do sweet potato… as long as I could pour maple syrup over it.
For sure! I love pumpkin oats. 🙂
Waiiiit a second…doesn’t everyone go to bed thinking about breakfast? At least all the cool kids do ;)! I have had sweet potato/pumpkin occasionally for breakfast but I think I prefer eating it past noon!
Now that’s a concoction! Love butternut squash. I would probably think of this for lunch but never breakfast. I’m not exactly creative when it comes to breakfast.
That’s why you have to START thinking of it at dinner. HAHA! 😉
I’m definitely intrigued by this – I’ve never tried a collard wrap before! And I’ve had sweet potatoes for breakfast before – baked sweet potato, peanut or almond butter, and eggs – it was pretty fabulous, actually!
And I’m usually thinking about what sounds good for breakfast the next morning as I’m falling asleep – glad I’m not the only one!
A sweet potato would be realllly good here too. I wonder what it would be like with sweet eggs…
Mmm, butternut squash, brilliant! And delicious. Can you please send me one for breakfast?
I wish I could! Not sure collards would be so good after the flight… LOL!
I almost ALWAYS go to bed thinking about breakfast…it’s one of my absolute favorite meals and I get far too excited about it every. single. time.
You have the prettiest breakfasts on Instagram. Hands down. 🙂
Aw, thanks lady 🙂
I pretty much am always thinking about my next meal when I go to sleep!
Is it weird that this doesn’t sound strange to me at all?? I think it sounds absolutely fantastic! 🙂 I am a major butternut squash fan.
Not at all! I love when strange becomes normal. 🙂
Wow! This looks insanely good! I’ll definitely be trying this; I might make it for lunch one day this week :).
I pretty much always go to bed thinking about what I’m going to have for breakfast the next day – it always makes me starving though!
I’ve had sweet potato for breakfast a couple of times – never squash though, not that I would object!
Ohhhh… let me know if you do!!! Thank you. 🙂
You always come up with the BEST things! I need this (meatless version) in my life asap. Buying butternut squash this weekend FO SHO!
Thank you!!! This would be fantastic meatless. I really want it with black beans or lentils!
Looks delicious, as always. 🙂 I’m going to start thinking of this as just Creative AND Good, because really, nothing is strange to me.
Indi-Mex! YES! I find myself always seasoning with a combination of flavors from those two cuisines. However, I also have a tendency to throw ground mustard (is that Indian) and thyme (?) into everything, so perhaps I need some sort of third ‘fuse’ in my ‘fusion’?
That’s becasue we are kindred #strangebutgood kitchen spirits. 🙂
Butternut squash is my B… So I KNOW I would love this! LOVE THIS!
Yummy! I bet it would be great in a rice wrap, too. I always think about breakfast. In fact, last night I was telling my daughter how I really want to get into making bad ass breakfast dishes and learn how to make jam. 😉
BTW, i don’t know if you saw my cast iron rosemary-pink sea salt sweet potato medallions on IG, but those would be awesome for breakfast. mmm… think i may need to make them again. tomorrow morn. with some yolk porn. 🙂
Mmmmm… #yolkporn
Making jam isn’t too hard, suprisingly. I did a quick rosemary one last winter that turned out pretty well!
You had me at smoked paprika!
I can’t believe it took me so long to get on board, but it goes on EVERYHTING now!
I like the spin on the classic BLT! I bet your foodie-ness is in full swing since the festival in Atlanta!
The problem is that when I come back to Atlanta, I’m going to want to eat at Chez Laura rather than all the amazing restaurants you were telling me about 😉
For sure!!! I’ll make sure to have the house cleaned. 🙂
Adding a winter squash to any dish is A-OK by me! I need to pick up collard greens for wraps. I always buy the bibb lettuce, but these leaves look really hearty.
What a delicious scramble, so innovative and with brilliant results! My mouth is watering and I am just itching to try it 🙂
Cheers
Choc Chip Uru
This looks SO satisfying!
I love butternut squash, have never thought to combine it with eggs. This sounds delish! Egg scrambles are a new favorite of mine, I usually do peppers and mushrooms.
Oh yeah! They make great 2 ingredient pancakes too. I do it like my Sweet Potato Pan-lette.
I love the colors!
This looks so pretty. Your photos are most definitely improving. I eat sweet potatoes all the time for breakfast. They’re a staple for me.
Thank you!!! I really hate taking (non-iPhone) pics, so I really appreciate you noticing the effort. 🙂
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