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
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.