Recipe Breakdown: Breakfast

Butternut Squash Biscuits with Sausage Patties, Sauteed Spinach and Tomatoes Drenched in Gravy

I love breakfast. I have been and most likely will always be a breakfast gal. I can’t function, nor am I pleasant to be around, before I’ve had my food. I would rather forgo sleep and wake up at insane hours of the morning just so I can have my breakfast. For most of my life breakfast was a bowl of cereal and milk (usually some sort of chocolate cereal with hot milk so it seemed like I was eating and drinking chocolate with every spoonful of food). As I entered my post-grad years, breakfast switched to a cup of coffee with milk and sugar and a piece of toast with cream cheese and jam. Are you starting to see a theme here?

Then  came the winter of 2012. For health reasons I decided to go dairy-free and switched my milk to almond milk and my toast topping to almond butter. Then I went paleo. Making the switch from cereal/bread to paleo breakfast was the hardest in my transition. At first I wasn’t super creative. I made some paleo cereal, ate turkey/roast beef with carrot and celery sticks, had lox with avocado and cucumber, and lots of omelettes and scrambled eggs. But then, J.C. went paleo and that’s when the fun began.

The recipe below is a combination of various online recipes and ideas of our own and it was delicious! And so cheap. Hope you enjoy it as much as we did!


Butternut Squash Biscuits
This recipe is an adaptation of PaleOmg’s Shrimp and Japaleno Sweet Potato Biscuits. Except that we used butternut squash and didn’t put in any shrimp or jalapeno… So really, we just followed the directions and proportions but made it our own. That’s half the fun of cooking, right?

  • 2 cups of canned butternut squash (that’s 1.33 cans)
  • 3 eggs
  • 3 tablespoon of coconut flour
  • 3 tablespoon of Extra Virgin Olive Oil
  • 1 teaspoon of baking powder
  • 3 tablespoon of coconut oil
  • 1/2 teaspoon of garlic
  • Salt and pepper to taste

Preheat oven to 375. Mix the butternut squash, eggs and coconut oil. Mix in the dry ingrediants: coconut flour, baking powder, your spices (feel free to be creative and maybe add 1/2 tsp of sage/parsley/rosemary for extra flavor), and salt and pepper. Line a baking sheet with parchment paper and do a dollop (plop your batter onto the sheet by the spoonful or, if you’re fancier, use an ice cream scoop – we used a 1/4 cup to approximate the ice cream scoop). Be sure to try to make them about the same size so they bake evenly. Bake for around 25 minutes. Once the biscuits are firm enough to come off the sheet easily, let them cool on a cooling rack. Put them in a tupperware and keep them  in the fridge for up to one week (or less… Depends how fast you eat them!).

Item Price/Unit   Unit total pricE
Canned Butternut Squash $2.99 2 cups (1.33 cans) $3.97
Eggs $2.99/12 3 $0.75
Coconut Flour $7.49/bag 3 tbsp $0.70
EEOV 5.99/1L 3 tbsp $0.27
Baking Powder/Spices N/A N/A N/A
Total $5.69 11 servings $0.52/serving

Sausage Patties
This recipe comes from PaleOmg’s Homemade Pork Breakfast Sausage (what? no, I don’t spend my entire workday browsing PaleOmg to decide what meals I’ll be cooking up next. That would be totally absurd!)

  • 2lbs of ground pork
  • 1/2 tablespoon garlic powder
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes (this really gives the sausage a kick, and is
  • Pinch of ground cloves
  • Salt and Pepper to taste

Mix all the ingredients together in a bowl and create your desired size patties. If you’re going to eat them with the biscuits, make them about 4″ or just about the same size as the biscuits. Place a large skillet over medium heat and cook on both sides for 5-6 minutes per side until cooked through. Do not keep flipping the patty! Just let it do its thing.

Ground pork 5.49/lb 2.2lb $11.14
Spices N/A N/A N/A
TOTAL $11.14 12 servings $0.93/serving


  • 1 can full fat Coconut Milk
  • 3 tablespoon Coconut Flour
  • Salt and Pepper to taste

In the same pan that you cooked the sausage patties, pour in the Coconut Milk and Coconut flour and stir until the sauce starts to thicken. Salt and pepper to taste.

Coconut Milk $2.49 1 can $2.49
Coconut Flour $7.49/bag 3 tbsp $0.70
TOTAL $3.19 20 tbsp $0.16/serving

Sauteed Spinach and Tomatoes

  • 5 Romano Tomatoes
  • 2 bags of pre-washed Spinach
  • Salt and Pepper to taste

Dice the tomatoes and throw them in a pan over medium heat. Once the tomatoes start to cook, throw in the spinach and let it wilt. Add salt and pepper to taste. If you want, you can also dice some onions and cook those first in some EEOV until they start to become translucent, and then add the tomatoes (if you add the onions, it will be an extra 30 cents in your total for a total of $0.80/serving).

Romano Tomatoes $2.49/lb 0.83lb (about 5 tomatoes) $2.06
Spinach $1.99/bag 2 bags $3.98
TOTAL $6.04 8 servings $0.76/serving

Constructing your breakfast:
Place the butternut squash biscuit on a plate, put the sausage patty on top of it and the sauteed spinach&tomato combo on top of that. Plop a spoonful of gravy on top of everything and heat it up in the microwave. Enjoy with a cup of bulletproof coffee (coffee with a spoonful of coconut oil)

Total spent: $26.06
Total servings: 12*
Total per serving: $2.17

*Note: The serving size is a bit funky with this one because the recipes don’t yield the same serving size. I based the serving size on the number of sausage patties we made, but the total per serving will vary between $3.26/serving (8 servings) and $2.17/serving (12 servings).


Now go forth and enjoy!


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