Description
A cozy and nutritious breakfast dish featuring roasted butternut squash and eggs.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 large eggs
- 1 red bell pepper, diced
- 1 small onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley or cilantro for garnish (optional)
- Feta or goat cheese for topping (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Peel and cut the butternut squash into small cubes.
- Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 25-30 minutes until tender and golden-brown.
- Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for about 5-7 minutes.
- Add the roasted squash to the skillet and mix everything gently. Cook for 3-4 minutes, adjusting seasoning as needed.
- Create four wells in the mixture and crack an egg into each. Cover and cook for 5-7 minutes until eggs are cooked to your liking.
- Serve with fresh herbs, cheese, and red pepper flakes if desired.
Notes
Feel free to customize with different vegetables or toppings as per your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 186mg
Keywords: butternut squash, egg skillet, breakfast recipe, healthy meals, vegetarian breakfast