When it comes to Whole 30, the less you have to think about, the better. Especially in regards to breakfast. Simple is best, fortunately simple can also be exceptionally delicious and satisfying. Take this Whole 30 Breakfast of Butternut Squash and Eggs for instance: it’s pretty, simple, filling and super tasty!
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Whole 30 Butternut Squash and Eggs #whole30 #breakfast #paleo #keto #butternutsquash

How to Spiralize Butternut Squash:

I am lucky enough to live by two markets that sell pre-spiralized butternut squash. This of course is super handy and a time saver. But if you don’t live near a store that sells pre-spiraled squash, making it at home is not difficult, you just need the right tools. I recommend using a ‘Y peeler’, it makes peeling a squash a cinch! You also need a good knife because you have to cut the squash to fit it on the spiralizer. You can use a plastic spiralizer with a hand crank , BUT if you have the chance I highly recommend buying the Kitchen Aid Spiralizer Attachment!  It makes spiralizing so easy. Just put the vegetables on and let the machine do all the work! I ALWAYS recommend spiraling veggies in advance as part of meal prep and keeping them in a sealed container in the fridge, especially for a morning meal!

Whole 30 Butternut Squash and Eggs

The Cooking…. So Easy!

I cook the butternut in olive oil or ghee for about 8-10 minutes until it’s a little crispy and browned, then sprinkle with sea salt and pepper. That’s it! And while it’s cooking, I slice an avocado, fry an egg and grab the hot sauce!

Whole 30 Butternut Squash and Eggs

Getting That Perfect Crispy Edged Fried Egg!

The secret to the crispy edged fried egg is a really hot pan. I heat my pan for about three minutes before adding the olive oil or ghee. When the oil gets hot, I add the egg and fry until the white is set and the yolk is still runny. Protein, healthy fats, veggies and plenty of yum!

Whole 30 Butternut Squash and Eggs

 

The Recipe: Whole 30 Butternut Squash and Eggs

Tips and what you will need: For fried eggs I love this pan! If pre-spiraled butternut isn’t available to you, you will need a ‘Y peeler’, a good knife , and a spiralizer. You can use a plastic spiralizer with a hand crank , BUT if you have the chance I highly recommend buying the Kitchen Aid Spiralizer Attachment!

Print
Whole 30 Butternut Squash and Eggs
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Spiralized veggies, fried egg, and avocado! A dreamy paleo/Whole 30 breakfast! 

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, Whole30 recipe
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 4 cups spiralized butternut squash
  • 2-3 tablespoons olive oil
  • Sea salt freshly ground black pepper
  • 1 ripe avocado cut in half and sliced
  • 2 large eggs fried
  • Hot sauce if desired
Instructions
  1. Place a  medium pan on high heat, add 2 tablespoons olive oil or ghee
  2. When pan and oil are hot add squash, cook for 8-10 minutes stirring here and there, turn heat down when necessary
While squash cooks:
  1. Cut avocado in half, remove pit and slice. Peel off skin and set aside
  2. Place a small non stick pan on high heat, heating for at least 2 minutes
  3. Add 1-2 tablespoons olive oil or ghee, so bottom of pan is well coated
  4. Crack eggs into very hot pan and then turn down heat to medium
  5. Allow eggs to cook undisturbed until whites are set and yolks are runny (if you like it cooked through turn egg half way through cooking time)
  6. Season butternut with sea salt and pepper to liking, when edges are browned and crispy, plate. Add sliced avocado and eggs, drizzle with hot sauce and enjoy!

 Need More Whole 30 Recipes?

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