A filling breakfast hash with butternut squash noodles, kale and eggs!
Good Saturday-morning in the middle of winter… I hope you’re all cozy, full-bellied and happy this morning! I’m cozy and warm now that I’ve relocated back to Texas, and very glad to be missing Midwestern winter weather. East-coasters, how do you even handle the winter months?! I’m not jealous of the freezing weather, but I do envy the winter wardrobe. I’m a sucker for oversized sweaters and coats, and scarves and hats are the cutest! But I don’t find much use for those here.
Okay, so warm? Check ✔
Full-bellied is just a one-pan hash away! This has been my go-to breakfast the last few weeks. I just can’t get enough of it, and I knew I had to share! I love a good breakfast hash, and the spiralized noodles makes this one quick, easy and fun.
My go-to is usually to bake butternut squash, and this is a good way to change it up by putting it in the spiralizer. Plus it’s quicker! You can make this one-pan breakfast in 30 minutes or less. 😃
Full-bellied? Check ✔
Happy? Check ✔
- 1 Tablespoon ghee
- 1 Small butternut squash, spiralized (see notes for spiralizing instructions)
- 3 Cups chopped kale
- ¼ Teaspoon ground ginger
- ½ Teaspoon onion powder
- ⅛-1/4 Teaspoon crushed red pepper
- Salt and pepper
- 2 Tablespoons coconut aminos
- 4-6 Eggs
- Optional garnishes: fresh dill and hot sauce
- Heat your oven to 400 degrees, and heat a cast iron pan over medium heat.
- Melt the ghee in the pan, and add the squash noodles and kale.
- Season the vegetables with the ginger. onion, red pepper. Sprinkle in a dash of salt and pepper and stir.
- Cook for about 5 minutes, stirring occasionally.
- Toss in the coconut aminos, cover with a lid and cook for an additional 1-2 minutes, until the noodles are softened.
- Flatten the noodles into the pan with the back of a spatula and make 4-6 wells with a spoon. Crack the eggs into the wells and transfer the pan to the oven.
- Bake for 6-8 minutes, until the egg whites are set.
- Optional: garnish with fresh dill and hot sauce.
1. Separate the rounded bulb part from the stem. You'll only need the stem part for this recipe.
2. Peel the squash and cut off the ends so that they are flat and even.
3. Set the squash up in your spiralizer with the small triangle blade and spiralize away!
Want more recipes for butternut squash noodles? Here’s my recipe for spicy ginger chicken thighs with butternut squash!