Fall Breakfast Hash Recipe
The air is getting chilly and it is time for cozy comfort food. This Fall Breakfast Hash Recipe will get you going in the morning! It is an easy breakfast recipe made with butternut squash, bacon, onions and eggs.
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I will always go for a savory breakfast over sweets. . . unless we are talking about donuts. But, other than donuts I am a savory breakfast gal all the way! This Fall Breakfast Hash Recipe is my idea of heaven. It is super easy to make, take just 4 ingredients, fills you up and tastes amazing! I make this breakfast recipe even easier with precut butternut squash.
While the butternut squash and sweet onions are fantastic, the bacon and eggs are the stars. Bacon is kind of always a star and the fried eggs with the runny yolks are perfection. The yolk acts as a sauce for this dish.
What Is Breakfast Hash?
Breakfast hash is a rustic dish traditionally made by pan-frying chopped or diced ingredients together, often using leftovers. The base usually includes potatoes, onions, and meat—commonly corned beef or sausage—but modern versions include everything from sweet potatoes or butternut quash.
More Breakfast Ideas: HAM & CHEESE CROISSANT BAKE – HASHBROWN SAUSAGE BREAKFAST CASSEROLE – SAUSAGE POTATO BREAKFAST HASH
Butternut Squash & Bacon Fall Breakfast Hash
This Fall Breakfast Hash Recipe will get you going in the morning! It is an easy breakfast recipe made with butternut squash, bacon, onions and eggs.
Ingredients
- 4 Slices Bacon - cut into chunks
- 1 Sweet Onion - chopped
- 3 Cups Butternut Squash - cubed
- 4 Large Eggs
Instructions
- In large skillet, cook bacon and onions over medium/high heat (stir occasionally) until bacon begins to crisp and onions are translucent.Remove from pan and set aside. Leave bacon grease in pan.
- Add butternut squash to pan in an even layer. Cook over medium/high heat until browned and tender. (stir occasionally and add oil if needed)
- Return the bacon and onions to the pan. Cook 5 more minutes.
- Make 4 spaces for the eggs. Crack and drop eggs in spaces then cover. Cook eggs to preference.
- Remove from heat. Salt and pepper to taste. Serve.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 213Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 197mgSodium 277mgCarbohydrates 23gFiber 6gSugar 7gProtein 12g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
9
AWESOME
Thanks 🙂
I just made this and used Apple Smoked Bacon – this is one of the best recipes I have ever found on Pinterest! Sharing with everyone I know!!
Awesome! So happy that you enjoyed this 🙂
Is the butternut squash cooked at all before adding it to the pan or raw? Thanks
It is raw. Just make sure the chunks aren’t too huge so they will be able to cook through.
This was SO good!
Awesome!
Just delicious! Takes a bit of time for the squash to cook. I even cut them into small pieces. Overall, very tasty and a perfect brunch. It’s a keeper! Thank you!
Very tasty. It took my precut squash longer to soften than planned & I did not do a good enough job making the egg wells, so they took longer to harden, and my bacon must have been leaner, as very little left in pan to cook the squash, but overall very tasty & a great use for my leftover squash. Next time I might try this with hot Italiabreakfast! A very nice breakfast!