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.
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!