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!
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
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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