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
- 2–4 eggs (depending on whether you want 1 or 2 per serving)
- 1–2 tbsp minced fresh parsley (optional)
- Preheat the oven to 425F.
- Very generously coat a cast iron skillet in avocado oil and place over high heat for 1 minute.
- 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.
- 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.
- 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.
- 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.
- Serve immediately (and drizzle with a bit of hot sauce if you like things spicy!)
- Category: breakfast
- Method: stovetop