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Butternut Squash and Kale Breakfast Hash

This breakfast hash is a staple in our home. It's high in fiber and protein, as well as vitamins and minerals that keep you energized. With a plate full of this in the morning, you'll be sitting pretty for your day ahead. HINT: peel and cube the butternut squash the night before, so there's minimal prep in the morning.


1 butternut squash

2 Tbsp olive oil

Pinch of salt and pepper

2 C kale

1 yellow onion

2 cloves garlic

6 eggs

How To Make It

Peel and cube butternut squash. Toss in a bowl with 1 Tbsp olive oil and salt/pepper. (You can add your favorite spices here if you like). Roast at 425 for 20 minutes.

Meanwhile, heat 1 Tbsp oil and garlic in a large skillet. Shred leaves of kale into bite sized pieces and chop onion; add to skillet and cook for about 6 minutes, until kale softens.

Add roasted squash to skillet and let the mixture cook together for 2-3 minutes.

Make holes in the hash, and drop an egg into each. Cover and let cook until eggs meet your desired consistency. (We like ours over easy, and it takes about 5 minutes). Serve with fruit for a fiber rich, nutrient dense, carb controlled meal! Makes about 4 servings.

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