I love throwing together quick “skillet meals” for breakfast. They are a great way to use leftovers from dinner the night before as well as small amounts of veggies you have on hand. Don’t let those little things go to waste in your fridge — just throw ’em in a skillet and top ’em with eggs. They will win you over every time.
- 1 tbsp. duck fat, bacon grease, or coconut oil
- 6 slices bacon, chopped
- 1/2 red onion, chopped
- 2 c. butternut squash, cubed
- 4 eggs
- 1 tsp. dried sage
- 1/4 tsp. garlic powder
- salt and pepper to taste
- 1 tbsp. fresh parsley, chopped
- Preheat oven to 375 degrees.
- Heat the duck fat over medium heat in a large oven-proof skillet.
- Add chopped bacon and cook until it starts to brown.
- Add chopped onion and cook a few minutes until it begins to soften.
- Add butternut squash, garlic, salt, pepper, and dried sage. Combine well, and allow the butternut squash to cook for 5-7 minutes. The butternut squash should be soft, and the onion and bacon will be nice and crispy/caramelized.
- Remove from heat, and create four wells in your hash mixture. Add an egg in each well. Top each egg with additional salt, pepper, and garlic if you wish. I do!
- Stick the entire pan in the oven and bake for 5-7 minutes, or until yolks are at your desired consistency. Seven minutes will usually yield slightly runny yolks.
- Top with your fresh parsley, and serve!