| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 40 minutes |
| Servings |
person
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Ingredients
- 2 tsp avocado oil
- 3/4 cup butternut squash cut into small (roughly 1/2 inch) cubes
- 1/4 cup yellow onion diced
- 1/4 cup mushrooms diced (optional)
- 1/2 cup fresh spinach or kale chopped (optional)
- 1 small clove garlic minced (can also use 1/2 tsp garlic powder)
- 1 tsp fresh thyme chopped
- 1 tsp fresh sage chopped
- 2 eggs
- salt and pepper to taste
Ingredients
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Instructions
- Heat cast iron pan with avocado oil over medium heat. Sautee butternut squash until slightly brown (about 5-7 minutes), stirring occasionally.
- Add in diced onion and mushrooms. Sprinkle with salt to help the mushrooms and onions sweat. Sautee until the onions are translucent, about 5 minutes.
- Add in minced garlic and spinach (or kale). Sautee another 1-2 minutes.
- Add in fresh sage and thyme. Sautee until fragrant (about 1 minute)
- Turn the heat down to low. Create two small wells in the hash with the back of a spoon. Crack a whole egg in each well. Cover the pan and let it cook 5-7 minutes, until egg whites are set.
Recipe Notes
This recipe is so perfect for fall/winter breakfasts! One skillet contains 2 servings vegetables, 1 serving (3oz) protein, and 2 servings fat.
**Cast iron skillets work best for this recipe, but it can also be done in a non-stick pan. Do NOT use stainless steel, as the hash and eggs will stick and burn.
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