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+ servings

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.

Course Breakfast
Cuisine American
Diet GlutenFreeDiet
Keyword Dairy-Free, Keto, Paleo, Whole30
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 135 kcal
Author Amy Rains


  • 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)


  1. 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.

  2. Toss in the vegetables to the hot skillet. Saute the veggies, turning occasionally until lightly browned. This will take about 8-10 minutes.

  3. 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.

  4. Sprinkle with salt and pepper and serve hot!

Nutrition Facts
Fall Breakfast Hash
Amount Per Serving
Calories 135 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 187mg62%
Sodium 88mg4%
Potassium 554mg16%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 3g3%
Protein 10g20%
Vitamin A 6183IU124%
Vitamin C 50mg61%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.