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.
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
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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.
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Toss in the vegetables to the hot skillet. Saute the veggies, turning occasionally until lightly browned. This will take about 8-10 minutes.
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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.
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Sprinkle with salt and pepper and serve hot!