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1
Preheat oven to 350F.
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2
Heat up an oven safe skillet over medium heat break up and cook breakfast sausage until browned and fat is rendered; about 8-10 minutes.
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3
Stir in chopped onions halfway through If desired.
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4
When sausage is done remove from skillet with a slotted spoon to a paper towel-lined plate in order to absorb excess fat.
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5
Pour off all but about 1 tbs of fat from the skillet.
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6
Still over medium heat add butternut squash to skillet.
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7
Add a pinch of salt and pepper, stir and spread out into a single layer.
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Cook until just tender, stirring occasionally and allowing it to cook long enough on each side to brown slightly.
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9
Over medium on my stove this took about another 8 minutes.
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10
Turn off heat.
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11
Add sausage back to pan, stir to combine smashing some of the squash pieces with the back of your spoon.
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12
Press down to distribute evenly in pan and flatten top.
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13
Then using the back of the spoon make 4 evenly distributed shallow wells in the hash mixture (not all the way to the bottom of the skillet).
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14
Carefully crack one egg into each well.
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15
Sprinkle just the eggs with a pinch of salt and pepper.
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16
Sprinkle the entire surface of the dish with your favorite herb mixture.
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17
Place in preheated oven uncovered.
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18
Bake until the eggs are as set as you'd like.
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19
In my oven that's about 10 minutes for runny yolks, 15 minutes for soft and 20 minutes for hard.
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20
When done remove from oven and let rest about 2 minutes before serving.
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21
Spoon out one egg with the hash surrounding it per person.
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22
Serve with whole wheat or multigrain toast and/or a cup of fresh fruit.
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23
Tip: For a great shortcut try to find fresh, precut butternut squash if possible.
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24
I found a 12 oz package of precut at my local grocery store for a reasonable price.
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25
Butternut squash was the ONLY ingredient and it worked great!
