Butternut Squash Breakfast Hash
What better way to use Thanksgiving leftovers than to make a warm, filling, and tasty breakfast the next morning? Don’t get me wrong, the classic post-Thanksgiving sandwich is amazing, but this was just another way to use up some leftover squash and it was delicious!
Of course, you can also make this ALL year round. Just grab a squash, or even a sweet potato, and get started!
Time needed:
20-30 minutes
Ingredients
1/2 tbsp oil
1 cup butternut squash, cubed
1 small tomato
1/2 cup spinach
4 eggs
Your choice of cheese
1/2 tsp paprika
Salt and pepper
1/2 avocado (optional)
This recipe feeds:
2 people
Let’s get cookin’!
Chop and pan fry squash. For your squash, you can use leftovers that have already been cooked, or use raw! I used some raw squash that I had left over, cubed it up into small pieces, and pan-fried in oil for about 10 minutes. If it is pre-cooked, just simply add it to the pan with your oil and cook until warm!
Chop and add tomato, spinach, and seasonings. While your squash is cooking, you can start chopping your other vegetables! I used tomato and spinach, which were a great contrast to the squash, but feel free to use whatever you have on hand. Once your squash is fork-tender, add the tomato and spinach and let simmer for about 1 minute. Then, add paprika and salt and pepper to taste. Mix and spread evenly across the pan!
Add your eggs and cook! Now, crack your eggs on top of your vegetables. It doesn’t have to look perfect, just spread them out somewhat evenly to cover the veggies. You can also add a little more salt and pepper and any other seasonings you prefer on eggs. Add a small splash of water before covering the pan with a lid to help the eggs cook. Wait until your eggs reach your preferred hardness.
Add toppings and serve! Once your eggs have cooked, add any topping you would like! I added mozzarella cheese and avocado (not pictured) but feel free to be creative. Cut up and serve! Enjoy :)