Butternut Squash Breakfast Skillet
Servings Prep Time
1person 10minutes
Cook Time Passive Time
30minutes 40minutes
Servings Prep Time
1person 10minutes
Cook Time Passive Time
30minutes 40minutes
Ingredients
Instructions
  1. Heat cast iron pan with avocado oil over medium heat. Sautee butternut squash until slightly brown (about 5-7 minutes), stirring occasionally.
  2. 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.
  3. Add in minced garlic and spinach (or kale). Sautee another 1-2 minutes.
  4. Add in fresh sage and thyme. Sautee until fragrant (about 1 minute)
  5. 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.