Sausage and Butternut Squash Hash with Eggs
Ingredients
- ½ lb ground breakfast sausage
- 1 Tbsp olive oil
- 2½ cups frozen diced butternut squash
- 1 red bell pepper, chopped
- ½ cup chopped onion
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 4 large eggs
Instructions
- Cook sausage in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until brown and crumbly.
- Add squash; cook 5 to 6 minutes or until browned and tender. Add bell pepper, onion, thyme, salt, and pepper; cook 5 minutes or until vegetables are tender.
- Make 4 indentations in mixture. Break 1 egg into each indentation.
- Cover and cook 10 minutes or until eggs are cooked to desired doneness.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
281
|
281
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 18 | 18 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 604 | 604 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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