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Brussels Sprout, Butternut Squash and Egg Skillet | paleo, Whole30 and vegetarian, this savory breakfast will have you feeling full all morning and keep your blood sugar balanced. | #paleo #whole30 #vegetarian #plantbased #eatclean

Brussels Sprout, Butternut Squash and Egg Skillet

  • Author: Angela Simpson
  • Total Time: 25 mins
  • Yield: 2 servings 1x


End your sugar cravings by starting the day with this Brussels Sprout, Butternut Squash and Egg Skillet. Full of fiber, protein and healthy fats, this one-pan wonder will help keep your blood sugar stable and cravings for sweets away! Paleo, Whole30 and vegetarian-friendly.


  • olive oil or avocado oil, in a mister
  • 1 clove minced garlic
  • 3 cups peeled and diced butternut squash (1/2” cubes)
  • 2 tsp dried mixed herbs (I like Italian or all-purpose herb seasoning for this)
  • 4 cups shredded Brussels sprouts
  • 1/2 cup red onion, sliced into wedges
  • sea salt and black pepper
  • 24 eggs (depending on whether you want 1 or 2 per serving)
  • 12 tbsp minced fresh parsley (optional)


  1. Preheat the oven to 425F.
  2. Very generously coat a cast iron skillet in avocado oil and place over high heat for 1 minute.
  3. Sautee the garlic and butternut squash cubes for 2 minutes, then add the dried herbs. Stir well to coat and continue cooking for another 2-3 mins, or until the squash gets fork-tender.
  4. Add the shredded Brussels sprouts and red onion to the pan, along with a bit of black pepper and sea salt. Keep stirring until the Brussels sprout leaves turn a bright green colour, about 2 minutes.
  5. Switch off the stove and create enough small wells in the veggie mixture to hold each of the eggs. Crack an egg into each spot. Sprinkle fresh parsley on top.
  6. Carefully transfer the cast iron skillet into the oven (using an oven mitt or dishtowel, because the handle will be hot!) Allow it to bake for 5 minutes, or until the eggs have set.
  7. Serve immediately (and drizzle with a bit of hot sauce if you like things spicy!)
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: breakfast
  • Method: stovetop