A delicious and nourishing fall and winter brunch dish that everyone will love!
Butternut Squash Breakfast Hash
Course: BreakfastCuisine: Gluten Free, Dairy Free, Nut Free
Servings
3
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
2 cups 2 cups butternut squash, cubed
2 tbsp vegetable oil (I use olive or avocado)
6 pre-cooked breakfast sausage (such as chicken, turkey, or veggie), sliced
1/2 onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
2 cups spinach
4 eggs
1/4 tsp salt, plus more to taste
1/4 tsp pepper, plus more to taste
1-2 tbsp fresh chopped herbs (I like thyme, sage, and/or oregano)
Directions
- Heat avocado oil in a cast iron skillet over medium-high heat.
- Add the butternut squash and sauté for 5 minutes, stirring frequently. Add onion and bell pepper and cook for an additional 5 minutes.
- Add in breakfast sausage, garlic, and herbs. Cook for about 2 minutes.
- Add spinach and sautéed until cooked down, about 3-5 minutes.
- Create 3-4 wells in the butternut squash mixture and crack an egg into each.
- Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs.
- Remove from the oven and serve with sliced avocado and fresh herbs.
