0 from 0 votes
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 229 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Notes
- Serving size is 3/4 cup hash browns and 2 eggs
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
15.3g
(5%)
Protein
11.3g
(23%)
Fat
12.4g
(19%)
Saturated Fat
3.5g
(18%)
Monounsaturated Fat
8.9g
Cholesterol
370mg
(123%)
Sodium
491mg
(20%)
Fiber
1.5g
(6%)
Sugar
0.9g
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 15.3g | 5% |
| Protein | 11.3g | 23% |
| Fat | 12.4g | 19% |
| Saturated Fat | 3.5g | 18% |
| Monounsaturated Fat | 8.9g | 45% |
| Cholesterol | 370mg | 123% |
| Sodium | 491mg | 20% |
| Fiber | 1.5g | 6% |
| Sugar | 0.9g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.