This Pioneer Woman Carb Buster Breakfast is a low-carb and satisfying recipe, which includes zucchini and poached eggs. It’s the perfect 15-minute breakfast for a healthy start to your day.
Pioneer Woman Carb Buster Breakfast Ingredients
- 1 Tbsp. Butter Or Olive Oil
- 1/2 cup Diced Zucchini
- 1/2 cup Diced Yellow Squash
- 1/2 whole Medium Onion, Cut Into Chunks
- Salt And Pepper
- 1 whole Tomato, Sliced Thick
- 2 whole Eggs
- 1 tsp. Vinegar
- 1 slice Cheese (Monterey Jack, Cheddar, Swiss, Etc)
How To Make Pioneer Woman Carb Buster Breakfast
- Sauté the vegetables: Melt butter or olive oil in a medium skillet over medium-high heat. Add onions and cook for 2–3 minutes until softened. Add zucchini and yellow squash, season with salt and pepper, and cook for another 3–4 minutes. Remove from heat.
- Cook the tomato slices: Grill tomato slices on a grill pan or sear them in a hot skillet until slightly charred. Set aside.
- Poach the eggs: Bring a medium saucepan of water to a gentle boil and add vinegar. Stir the water to create a whirlpool, then crack one egg into the center. Let it cook for about 1 minute, then remove with a slotted spoon. Repeat with the second egg. Return to water for 30 seconds if further cooking is needed.
- Assemble the plate: Spoon the sautéed vegetables onto a plate or bowl. Top with the poached eggs. Add the grilled tomato slices and a slice of cheese alongside.
- Season and serve: Sprinkle with additional salt and pepper, and serve immediately.
Recipe Tips
- How to poach eggs easily: Use a gentle whirlpool technique and add vinegar to help the whites stay together while cooking.
- Can I swap vegetables? Yes, feel free to use mushrooms, bell peppers, or any veggies you have on hand.
- Best cheese to use: Monterey Jack melts nicely, but Cheddar, Swiss, or even goat cheese are great options.
- Add protein: For more fullness, add chicken or pork sausage on the side.
- Don’t overcook the veggies: Aim for a slight golden color with some bite left for texture.
What To Serve With Carb Buster Breakfast
This veggie-packed egg breakfast pairs well with a few light sides:
- Chicken or turkey sausage links
- A slice of avocado
- Fresh berries or a citrus fruit cup
- Iced coffee or hot green tea
How To Store Carb Buster Breakfast
Refrigerate: Store leftover vegetables in an airtight container for up to 3 days. Poached eggs are best made fresh.
Freeze: Not recommended, as zucchini and squash can become mushy after freezing, and poached eggs do not freeze well.
Nutrition Facts
- Calories: ~320
- Protein: 16g
- Carbohydrates: 10g
- Fiber: 3g
- Fat: 24g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this with scrambled eggs instead?
Yes, scrambled or fried eggs work fine if you prefer not to poach.
Why do my poached eggs fall apart?
Make sure the water is gently simmering and always add vinegar. Stirring a whirlpool helps the whites hold together.
Is this breakfast keto-friendly?
Yes, it’s very low in carbs and high in healthy fats, making it suitable for keto.
Can I meal prep this breakfast?
You can prep and store the veggies ahead of time, but cook the eggs fresh for best results.
How to make this dairy-free?
Skip the cheese or use a plant-based alternative.
