Start Your Mornings Off With This Fall Breakfast Skillet

We are back with another healthy yet delicious fall recipe! The sweet and savory butternut squash pairs well with the apples and chicken sausage. This fall breakfast skillet is fancy enough for brunch but simple and filling enough for dinner on a cold night. It is a quick breakfast, dairy-free, grain-free, and doesn’t contain added sugar.

Breakfast skillets are always a fun meal to eat. You can throw in your favorite vegetables, meats, and more and top it with an egg. The warm, toasty notes with fresh herbs are why this recipe will quickly become your family’s favorite. All you need is thirty minutes to bring this dish together. And you can even make it ahead of time and cook the egg when you’re ready to eat.

Fall Breakfast Skillet Recipe

Ingredients:

• 4 cups of butternut squash cubes (about 1 inch)
• 1 Tbsp ghee or preferred cooking fat, melted
• sea salt and pepper
• 1 Tbsp ghee for frying
• 1 package Jones Dairy Farm Antibiotic Free No Sugar Chicken Sausage Links cut into bite-size pieces
• 1 large apple honey crisp or pink lady, chopped (peeling optional)
• 1 med onion chopped
• 1/2 tsp cinnamon
• 1 Tbsp minced fresh poultry herbs – sage, thyme, etc.
• 4 eggs

Instructions:

1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper (optional). In a large bowl, toss butternut squash cubes with melted ghee and sea salt to coat evenly, then spread out in a single layer on the baking sheet.

2. Roast for 25-30 minutes or until golden brown and soft.

3. Meanwhile, heat a large cast iron skillet (or heavy nonstick skillet) over med-hi heat. Add 1 TBSP of ghee once hot.

4. Add cut-up chicken sausage and cook, stirring for 2 minutes or until it begins to brown.

5. Add in the onions and reduce heat to medium. Cook until the onions are translucent and the sausage is toasty.

6. Add the apples and sprinkle the mixture with salt, pepper, cinnamon, and herbs. Cook and stir the apples until soft, about 2-4 minutes, adjusting the heat to prevent burning if necessary.

7. Add butternut squash cubes into the pain (drain butternut squash if you want) and gently mix. Turn off the heat temporarily while you add the eggs.

8. Create four grooves in the hash and carefully crack each egg into one. Return skillet to medium heat, sprinkle eggs with salt, pepper, and herbs, and cover. Cook, covered, until eggs are cooked to preference, 5-10 mins. Serve right away and enjoy!

I told you it was easy! Were you looking for more fall recipes? Then check out our fall salads, oatmeal, and more. What do you put in your favorite breakfast skillet? Comment below!