Fill your bellies and hearts with this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy! There is nothing that gives me a rush of excitement like a table filled with delicious & colorful brunch food that supports blood sugar balance. What I absolutely love is that this recipe is such an easy way to get a boatload of veggies into one meal!
Feel Full and Eat Less
Butternut squash, spinach and onions are all a good source of dietary fiber, which is a key player in feeding good bacteria in the gut and promoting weight loss. A number of studies have shown an inverse association between a higher fiber intake and body weight. So add these veggies to your brunch and get some serious fiber-bang for a healthy weight and gut!
Say Yes to a Youthful Glow
Butternut squash is a rich source of the antioxidant Vitamin C and studies show that a higher intake of this vitamin is associated with anti-aging skin–no botox needed!
If you are ready to feel stronger, healthier, and more consistent in the kitchen, join us for The Being Collective 28 Day Challenge. You’ll get 4 weeks of simple and anti-inflammatory meal plans with meal prep instructions, live group coaching calls with Brigid and our team of Registered Dietitians, a 4 week course with our most transformative frameworks and strategies to use food as medicine, 24/7 access to an exclusive support group, and more! Join our next round here.
Butternut Squash Breakfast Hash
Ingredients
- 2 c butternut squash, cubed
- 2 tbsp avocado oil
- Dash of salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp coconut oil
- 1/2 c yellow onion, diced
- 1/2 c bell pepper, diced
- 2 c spinach
- 1 c cherry tomatoes, diced
- 1/4 c cilantro
- 6 eggs
- Optional Toppings: diced tomatoes, avocado slices, hot sauce, etc.
Instructions
- Preheat the oven to 425 F.
- Add the butternut squash to a medium sized bowl and evenly coat with avocado oil, salt, pepper, and garlic powder.
- Spread out the squash evenly onto a baking sheet.
- Bake the butternut squash for 20-25 minutes.
- While squash is cooking, heat coconut oil over medium heat in a large saute pan.
- Add diced onion and bell pepper to the pan and cook for 5 minutes.
- Once squash is cooked, remove from the oven and add it to the pan with the spinach, tomatoes & cilantro.
- Sauté the vegetables for an additional 3 minutes, stirring frequently.
- Use a spoon to create six small holes and add one egg to each hole.
- Cover the pan for about five minutes or until eggs are at desired doneness.
- Optional: Plate and season with salt and pepper to taste
Nutrition Facts
Butternut Squash Breakfast Hash
Serves: 2
| Amount Per Serving: | ||
|---|---|---|
| Calories | 390.5 | |
| % Daily Value* | ||
| Total Fat 26.4g | 40% | |
| Saturated Fat 7.1g | 35% | |
| Trans Fat 0g | ||
| Cholesterol 370mg | 123.3% | |
| Sodium 251.3mg | 10.5% | |
| Total Carbohydrate 26.3g | 8.7% | |
| Dietary Fiber 7.9g | 28% | |
| Sugars 8g (Added Sugar: 0 g) | ||
| Protein 16.1g | ||
| Vitamin A 77% | Vitamin C 137% | |
| Calcium 16% | Iron 22% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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