6 slices bacon, chopped

1 yellow onion, diced

1 small butternut squash, peeled and chopped

1 apple, diced

1 tablespoon extra-virgin olive oil

5 eggs

Sea salt

Freshly ground black pepper


Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp for about 5 minutes. Remove with a slotted spoon and set aside. Add the onion to the skillet and cook until translucent for about 3 to 5 minutes. Add the butternut squash to the skillet and spread it out evenly until it starts to brown for about 10 minutes, stirring occasionally. When the butternut squash is golden brown, add the apple, and cook until it begins to soften for about 5 to 8 minutes. Meanwhile, in a small nonstick skillet, heat the olive oil over medium heat. Crack one egg into the pan and cook for 3 minutes, or until the egg white is set. Flip the egg and cook for 1 minute more. Remove from pan, season with salt and pepper, and set aside. Repeat with the remaining eggs. Divide the butternut squash hash across 5 containers, and add 1 egg on top of each hash.


Fat: 11 g

Carbs: 17 g

Protein: 10 g

Total Calories: 201 Calories

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