Butternut Squash Breakfast Hash
Take out that cast iron pan of yours and make this butternut squash and sausage breakfast hash with baked eggs! It's an excellent high protein breakfast (lunch or dinner!) to jumpstart your day with!
Prep 10 minutes
Cook 20 minutes
Total 10 minutes
Fat 14
Carbs 11
Protein 12
Yield 4
Ingredients
- 2 tablespoons avocado oil
- 2 cups cubed butternut squash
- 1/2 yellow onion chopped
- 6 pre-cooked turkey sausage links sliced
- 1/2 tablespoon minced garlic
- 1 tablespoon fresh thyme minced
- 2 cups fresh spinach chopped
- 4 large eggs
- salt to taste
- pepper to taste
Instructions
- Heat a cast iron pan over medium/high heat. Add avocado oil.
- When the avocado oil is fragrant, add butternut squash. Sauté for 5 minutes, stirring frequently. Add yellow onion and cook for an additional 5 minutes.
- Add in turkey sausage, garlic, and thyme and let cook for 1-2 minutes.
- Finally, add spinach and let it cook down for about 3-5 minutes.
- Create four divets in your squash hash with a spoon and crack an egg in each divet. If you would like to bake the eggs, cook for around 15-20 minutes at 350ºF. If you would like to fry your eggs, turn heat down to low/medium, cover pan and let cook for 7-10 minutes.
- Remove from heat and season with salt and pepper to taste.
Nutrition Facts
Calories: 213kcal | Carbohydrates: 11g | Protein: 12g | Fat: 14g | Fiber: 2g | Sugar: 2g