Butternut Squash & Bacon Fall Breakfast Hash

• Gluten free
• Paleo

• Meat

  • 4 Slices Bacon

• Produce

  • 3 cups Butternut squash
  • 1 Sweet onion

• Refrigerated

  • 4 Eggs, large free range

Found on wonkywonderful.com

Ingredients

• 4 Slices Bacon - cut into chunks
• 1 Sweet Onion - chopped
• 3 Cups Butternut Squash - cubed
• 4 Large Free Range Eggs

Directions

• In large skillet, cook bacon and onions over medium/high heat (stir occasionally) until bacon begins to crisp and onions are translucent.Remove from pan and set aside. Leave bacon grease in pan. Add butternut squash to pan in an even layer. Cook over medium/high heat until browned and tender. (stir occasionally and add oil if needed) Return the bacon and onions to the pan. Cook 5 more minutes. Make 4 spaces for the eggs. Crack and drop eggs in spaces then cover. Cook eggs to preference. Remove from heat. Salt and pepper to taste. Serve.