Here’s a quick dinner recipe that the entire family can’t get enough of.
It’s close enough to breakfast food that you could serve it on a lazy weekend morning.
I love that this recipe is filled with real, whole food ingredients and that my kids scarf it down!
2 tablespoons olive oil
2 cloves Garlic
1 small red onion, thinly sliced
1 cup Mushrooms, diced
1 small sweet potato, peeled and cubed
1 small Butternut Squash, peeled, seeded and cubed
7 ounces uncured Canadian bacon, chopped
1 teaspoon rubbed dried sage
6 eggs
finely chopped cilantro for garnish
In a large skillet place the olive oil over medium heat. Add the garlic and onions. Sauté for 4 minutes.
Add the mushroom, sweet potato and butternut squash. Continue to cook until tender. Add the bacon, sage, salt, pepper and paprika.
Create 6 holes in the hash and crack one egg into each hole. Cover with a lid and cook on medium-low until the egg whites are done all the way through and the yolk is still runny.
Scoop out the eggs and serve with a generous portion of the hash.
Calories: 333
Fat: 16g
Carbohydrates: 27g
Sodium: 640mg
Fiber: 2g
Protein: 24g
Sugar: —