Try this flavorful paleo breakfast hash made with butternut squash, extra veggies and eggs over-easy. This beautifully-seasoned breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage, processed meats and refined toast because these fiber-rich veggies are taking over!
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2 cups butternut squash (about 1 small squash), diced
2 tablespoons extra-virgin olive oil
1 teaspoon coconut oil
½ yellow onion, diced
2 cups kale
¼ cup cilantro
½ bell pepper, diced
1 cup Roma tomatoes, diced
Dash of sea salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
- Preheat the oven to 425°F.
- Add the butternut squash to a medium-size bowl and evenly coat with extra-virgin olive oil, salt, pepper and garlic powder.
- Pour the squash onto a baking sheet and spread out evenly.
- Bake the butternut squash for 20-25 minutes.
- In a large sauté pan heat the coconut oil over medium heat.
- Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
- Remove the butternut squash from the oven and add it to the pan, in addition to the kale, tomatoes and cilantro.
- Sauté the vegetables for an additional 5 minutes, stirring frequently.
- Use a spoon to create four small holes, and add one egg to each hole.
- Cover the pan for about five minutes or until desired doneness. Top with optional toppings like salsa, avocado slices or hot sauce.
Makes two servings
Each serving has:
Sugar 9g (Added sugar 0g)