Butternut Squash Hash Brown Skillet with Eggs
Butternut squash veggie spirals are sautéed until crispy then topped with fried eggs in this healthy, gluten free breakfast skillet recipe.
Servings 4
Calories 229kcal
Ingredients
- 1 package Green Giant Veggie Spirals™ Butternut Squash
- 1 tablespoon extra virgin olive oil
- ½ medium onion diced
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- pinch cayenne optional
- 8 large eggs fried to desired doneness
Instructions
- Pre-heat a large skillet over medium high heat and drizzle with olive oil. Sauté onions until translucent, about 4-5 minutes. Add in the butternut squash veggie spirals along with the seasoned salt, garlic powder and cayenne (if using.) Sauté over medium high heat until crispy, about 6-7 minutes.
- While the butternut squash and onions are cooking, fry (or scramble!) your eggs to desired level of doneness. Serve butternut squash hash browns hot with fried eggs on top.
Notes
Serving size is 3/4 cup hash browns and 2 eggs
Nutrition
Calories: 229kcal | Carbohydrates: 15.3g | Protein: 11.3g | Fat: 12.4g | Saturated Fat: 3.5g | Monounsaturated Fat: 8.9g | Cholesterol: 370mg | Sodium: 491mg | Fiber: 1.5g | Sugar: 0.9g