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Cozy up with a cup of coffee or tea and treat yourself to this Fall Breakfast Hash!! Packed with hearty vegetables like butternut squash, Brussels sprouts, mushrooms, and topped with eggs and bacon. Ready in less than 30 minutes and perfect for slow mornings that call for something warm and satisfying.
What You’ll Love About This Recipe
- Ready in 30 minutes for busy mornings
- One skillet means easy cleanup
- Hearty mix of bacon, squash, sprouts, and eggs
- Cozy and flexible with simple ingredient swaps
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!
If you love starting your day with savory, protein-packed breakfasts, these Frittata Meal Prep Bowls are another delicious option to keep on hand all week long.
How to Make Fall Breakfast Hash:
Here’s how it comes together in one skillet:
- Start by heating a large cast iron skillet and cooking the bacon until crispy. Remove the bacon and save some of the fat for cooking the vegetables.
- Add diced butternut squash, quartered Brussels sprouts, sliced mushrooms, and chopped onion. Sauté until they’re softened and lightly crisp, about 8–10 minutes.
- Make small wells in the vegetable mixture and gently crack the eggs into them. Cover the skillet with a lid so the eggs set while the veggies continue to cook. About 3 minutes is perfect for runny yolks!
- Stir the bacon back in, season with salt and pepper, or sprinkle with your favorite blend like Everything But the Bagel seasoning.
- Serve hot and enjoy straight from the skillet!
Variations to Try
- Sweet Potatoes – swap for the butternut squash for an equally delicious fall twist.
- Bell Peppers – toss in for color and sweetness in place of Brussels sprouts or mushrooms.
- Sausage – replace the bacon with sausage for a heartier version.
- Egg-Free – leave out the eggs and serve as a savory side dish.
Make Ahead and Storing
This recipe is perfect for meal prep! Cook the vegetables and bacon ahead of time and store in separate containers. In the morning, warm the veggies in a skillet, then crack in fresh eggs and cook until done to your liking. Everything comes together in about 5 minutes, making breakfast quick and stress-free.
For even more cozy breakfast ideas, try my Savory N’Oatmeal Breakfast Bowls or my 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
Ingredients
- 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)
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE this!so easy and flavorful and a great meal any time of the day. I have sliced chicken sausage by links instead of the bacon and I’m going to try it with pork sausage tonight. Have used do many good recipes from this site!