Cozy up with a cup of coffee or tea and treat yourself to a Fall Breakfast Hash!! So many nourishing ingredients like butternut squash, Brussels sprouts, mushrooms, and eggs. We get an extra dose of smoky and salty flavor by adding in crispy bacon!! Simple to make in less than 30 minutes, and exactly what you need to kickstart your morning. Paleo and Whole30 compliant!
Reasons to love this Breakfast Hash!
As a nutritionist, I am always looking for my meals to be well balanced with the following 4 elements: protein, healthy fat, fiber, and antioxidants. This Breakfast Hash hits the jackpot with all 4 for a true complete meal!
Fantastically flexible, deliciously filling, and loaded with every food group: nothing beats a loaded vegetable hash for breakfast on a weekend! I’m adding a little fall flavor to this variation: mainly because I cannot get enough butternut squash.
With our weekends being nice and slow these days, and a little chilly, this earthy and hearty breakfast hash has sure hit the spot! Loaded with friendly vegetables we love: butternut squash, mushrooms, and Brussels sprouts. Topping this with some eggs and bacon, what could go wrong?!?!
Nothing, you are going to love this new favorite breakfast!
How to make Fall Breakfast Hash:
I used my favorite cast iron skillet for this recipe, and gathered up the following ingredients:
- Butternut squash
- Brussels sprouts
- Sliced mushrooms
- Red onion
- Salt and Pepper
Nothing fancy, just letting the earthy veggies and bacon to provide all the flavor.
- We start by prepping our vegetables. You will need to dice up the butternut squash, and slice the brussels into quarters or halves.
- Having the leaves fall off the brussels makes them even crispier and tastier! Be sure to dice up the butternut squash into small pieces so they can cook properly.
- While prepping the veggies, heat up a large skillet and cook the bacon. You will remove the bacon and save some of that bacon fat to cook the veggies. Toss those veggies in and let them get crispy and softened!
- After about 8-10 minutes, the veggies will look crispy and flavorful. Create 4 “wells” in the veggie mixture to add the eggs.
- Gently crack the eggs and place into those spaces. Cover with a lid! This will help to cook the eggs properly, but also softened the butternut squash a little more. Keep covered until eggs are done to your liking. Mine usually take around 3 minutes and I like them with a runny yolk. You can also cook extra for more firm eggs.
- Toss the bacon back into the pan and sprinkle with salt and pepper. You can also use other seasoning, I love Everything but the Bagel seasoning. Serve hot!
- Sweet Potatoes: these make an easy swap in place of butternut squash
- Bell peppers: Another fun ingredient that can replace the brussels or the mushrooms
- Sausage: Want to do a sausage version instead? I don’t blame you! It’s delicious with sausage!
- Egg Free: Yup, still delicious without eggs. In fact, it makes an amazing side dish without the eggs.
Make ahead and storing:
You can absolutely make this ahead of time! If you want to enjoy throughout the week, make 2 extra strips of bacon and set place in a separate container. Cook the veggies as mentioned above, you can even add in a bit more vegetables. Store those in a separate container from the bacon.
To re-heat: The morning you enjoy, heat a large saucepan to medium heat. Toss in the cold (cooked) veggies, and let warm up for 2-3 minutes. Then cook your eggs in the same pan, no need to take out the veggies. They should only need 5 minutes total to cook.
Other Healthy Breakfasts you will love!
- Savory N’Oatmeal Breakfast Bowls
- Loaded Breakfast Hash Brown Casserole
- Homemade Air Fryer Breakfast Sausage
Be sure to rate the recipe below and comment if you make it! Also, tag me on Instagram @wholesomelicious with your creations. I love to see them!
Fall Breakfast Hash
Fall Breakfast Hash is loaded with veggies like butternut squash, brussels sprouts, and mushrooms. You'll love the addition of smoky bacon and eggs! Simple to make on a weekday or for a tasty weekend breakfast.
- 4 slices bacon
- 1.5 cups diced butternut squash
- 2 cups diced brussels sprouts
- 1.5 cups sliced baby bella mushrooms
- 1/4 cup diced red onion
- 4 large eggs
- salt and pepper (to taste)
Heat a large skillet to medium – medium high heat. Cook the bacon to your desired crispiness (about 5-7 minutes total). Remove the bacon and reserve 2 tbsp of bacon fat to leave in the skillet. Keep the pan heated to medium on the stove.
Toss in the vegetables to the hot skillet. Saute the veggies, turning occasionally until lightly browned. This will take about 8-10 minutes.
Create 4 wells in the pan, enough room for the eggs to fit. Alternatively, you can cook them on a separate pan. Crack the eggs in each space, and cover the pan with a lid. Turn the heat down to medium low. Cook for another 3-5 minutes (depending on how you like your eggs). For runny eggs, it takes me right about 4 minutes.
Sprinkle with salt and pepper and serve hot!