Happy Birthday MM (+ a breakfast recipe)!!

May 7, 2014

A big birthday shout out to MM who turns 29 today! Happy Birthday to my roomie, ski partner, travel buddy, biggest fan on the sidelines of my races (or running next to me) and all around great guy that is always there for me!

To honor MM this morning I tried out a new recipe from PaleOMG, Simple Chorizo and Butternut Squash Hash. I only made slight edits from the original recipe and highly recommend this for a hearty and Paleo-friendly breakfast. I brought leftovers for lunch and I’m already counting down the minutes until it is acceptable to start eating (it’s only 9:55am so I probably should wait a little longer…).

To save time this morning, I prepped all the ingredients last night so when I came home from morning spin I basically just had to throw everything into a frying pan. Here are the details:

Ingredients:

  • 3 cups diced butternut squash
  • 1/3 cup diced onion
  • 4 sausage links (I used Apple Cinnamon Sausage, I prefer already cooked meat to save time)
  • 3 eggs
  • olive oil
  • salt & pepper

What to do:

  • In a large frying pan over medium heat, heat up enough olive oil to thinly coat the bottom of the pan. Toss in the butternut squash and onion.

  • Allow these veggies to cook for about 10-15 minutes, mixing often, until soft. I added a bit more olive oil along the way. If the veggies are feeling a little dry, feel free to do the same. Next, add in the sausage (chopped) and mix around for another 2-3 minutes.

  • Once you’re happy with the softness of the squash (I like mine really soft), make little indents where the eggs are going to go. Crack the eggs into the indents, lower the heat to low/medium, cover the pan and allow to cook until the eggs are to your liking (I let it cook until the whites turned from translucent to white but the yolk remained runny).

I thought the final step of not mixing the veggies for 3-5 minutes while the eggs cooked would burn the squash but I’m happy to report it came out perfect! All-in, this recipe only took about 20 minutes and I’ll definitely make it again; it’s perfect for breakfast or even a quick dinner.

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