I’ve professed my love for breakfast and brunch many times on the blog before and for the sake of really hammering the point home I’ll say it again: I LOVE breakfast foods!
While I do enjoy a good waffle or pancake every once in a while, my tastebuds always gravitate toward savory breakfast hashes, eggs benedict or a delicious egg scramble.
These Loaded Breakfast Fries are a combination of all of my breakfast food loves – eggs, bacon, and a surprise addition – butternut squash! While I usually love incorporating sweet potatoes or white potatoes into breakfast, I opted to switch it up after buying butternut squash zig zags from Trader Joe’s last week and wanting to creating something new and fresh.
This dish is great for a pre-workout meal with the healthy carbs (butternut squash), fats (eggs/bacon) and protein (eggs/bacon), or just for any given Sunday. (For more pre and post workout meal inspiration, check out our ebook here.)
In other news, can we talk about how Thanksgiving is just two weeks away?! It feels like just yesterday I was hosting the holiday and making my first ever turkey and now it’s almost time to do it again. Crazy how fast this year flew by.
I’m spending the holiday with my mom this year and being the planners that we are, we already have the menu planned out. And actually, we planned it out weeks ago! We opted to order a few things from Kyra’s Bake Shop again (her stuffing and pie crusts are SO good, I’ve been craving them ever since last year) and switch up the side dishes with some new veggie recipes.
What are you making for Thanksgiving? Do you have traditional dishes or are you switching it up with new recipes this year?
- 1 12-oz package of butternut squash zig zags (available at most Whole Foods and Trader Joe's)
- 2 tsp melted ghee or butter
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 4 eggs
- 4 slices of bacon
- 2 tbsp chopped green onions
- Preheat oven to 375F.
- Chop each piece of bacon into thirds. Set aside.
- Toss butternut squash zig zags with 1 tsp ghee, sea salt, and black pepper. Place on baking sheet along with bacon pieces and bake at 375F for 25 minutes.
- While the butternut squash is cooking, chop the green onions and set aside.
- When there is 10 minutes left on the butternut squash, make the eggs. Heat a large saucepan with 1 tsp of ghee on medium heat.
- Add each egg to the pan individually and cook for 7-8 minutes, until cooked to preference (over easy or over medium).
- Remove the butternut squash/bacon from the oven and divide onto two plates. Place two eggs on top of each plate and garnish with green onions.
More savory breakfast recipes!
Candice
I’m Candice. I love writing, baking, and learning about all things paleo and food-related. After years of juggling a vegetarian diet and health issues, I swapped out bread for bacon and haven’t looked back! I create recipes and share my tips to help people live happier, healthier lives through informed food choices. When I’m not experimenting in the kitchen, you can find me hiking, practicing yoga and exploring the Pacific Northwest.
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