Have you seen all the gorgeous butternut squash at the farmers’ market lately? I couldn’t resist bringing some home to make this easy butternut squash and egg breakfast skillet. It’s a hearty, savory way to start the day. This makes a great one pan breakfast with roasted squash, crispy hash browns, and perfectly cooked eggs. This gluten-free breakfast is packed with flavor, nutrition, and flexibility to use whatever veggies you have on hand.
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Do you enjoy making one-pan breakfast recipes? I make them often, and I love them because the flavors mesh together well while cooking! Our farmers’ market is full of different winter squash, and I love creating recipes using them!
My kids debate whether to eat vegetables for breakfast. If you love breakfast like our family, you will want to check out some of my best gluten-free breakfast recipes. I am also a big fan of winter squash. Check out my sweet and savory gluten-free winter squash recipes.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Butternut Squash – If you can’t find butternut, substitute kabocha or acorn squash to make the hash in this recipe!
- Hash Browns – I use Alexia frozen hash browns (gluten-free), but you can use any labeled GF. You can omit them for a pure squash hash.
- Vegetables – Use any you have on hand. I love adding spinach and onions.
- Eggs – Use large eggs.
- Mexican Cheese Blend – I use a three-cheese blend, but cheddar is also tasty! If you are dairy-free, use a plant-based cheese. If using shredded cheese, read my guide to ensure your shredded cheese is gluten-free.
- Heavy Cream – I used heavy cream, but regular milk also works well. Several brands make dairy-free heavy cream.
Vegetable Ideas:
I am all about preventing food waste. I often use the vegetables at the back of the produce bin in my refrigerator to do this. You can combine so many tasty vegetable flavors. Here are some ideas:
- Sweet Potato
- Carrots
- Parsnips
- Spinach
- Cauliflower
A Note From My Kitchen
This is one of those easy breakfasts I come back to again and again, especially when there’s butternut squash sitting on the counter that needs using up. You don’t need anything fancy to make this recipe, and it’s super flexible depending on what you have in the fridge. I’ve tossed in leftover spinach, a lonely sweet potato, bacon, and even cauliflower before. It always turns out great.
How to Make a Butternut Squash Breakfast Skillet (Step-By-Step)
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Step 1: Cut the butternut squash in half and remove the seeds. Chop it into bite-sized pieces, removing the rind.
👀 Sandi Says: The smaller the cubes, the faster they cook, and the more evenly they blend into the hash.
Step 2: In a 12″ cast iron skillet or oven-safe skillet, heat olive oil over medium heat. Add your squash, frozen hash browns, and any other vegetables you’re using. Sauté for about 10-12 minutes, or until fork-tender.
Step 3: Once the veggies are almost fully cooked, gently crack the eggs on top. Let them cook for 3 to 5 minutes, or until the whites begin to set
Step 4: Next, put the breakfast skillet into the oven (or toaster oven) and set it to broil. Broil until the eggs are almost cooked.
👀 Sandi Says: If you like runny yolks, watch carefully to avoid overcooking.
Step 5: Slide the oven rack outward, and sprinkle cheese over the eggs. Put it back under the broiler.
Step 6: Serve hot while the cheese is still gooey! The butternut squash breakfast skillet is a kid-approved meal! My husband and I loved using butternut squash hash in this breakfast recipe.
Frequently Asked Questions:
I almost always use frozen hash browns in my breakfast skillet recipes. They are easier to use because you don’t have to grate fresh potatoes!
You can easily make this recipe dairy-free by using dairy-free cheese or omit the cheese for a paleo breakfast!
Store any leftovers in an airtight container in your refrigerator. They will keep fresh for up to 4 days. Reheat in the microwave oven for 45 seconds.
I use cast iron because it is oven safe for broiling.
More Easy Breakfast Ideas:
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💬 Did you make this gluten-free breakfast skillet with butternut squash recipe? I’d love to hear how it turned out! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Butternut Squash Hash Breakfast Skillet
Equipment
Ingredients
- 1 cup diced butternut squash * see note
- 2 cups hash browns * see note
- ½ cup diced yellow or red pepper diced
- ¼ cup diced onion
- 1 teaspoon dried thyme
- 4 large eggs
- 2 tablespoons olive oil
- ¼ cup shredded Mexican cheese blend
- ½ teaspoon salt
- pepper to taste
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Instructions
- Preheat a 12-inch cast-iron skillet with 1 tablespoon of olive oil on medium heat.
- Add 1 cup diced butternut squash and cook for 5 minutes.
- Add 1/4 cup diced onion, 1 teaspoon dried thyme, 1/2 cup diced yellow or red pepper, 1/2 teaspoon salt, and 2 cups hash browns.
- Add last tablespoon of olive oil to pan.
- Stir vegetables as they cook. Cook for 8 minutes until vegetables are soft.
- Preheat the broiler.
- Crack 4 large eggs and put them on top of the vegetables.
- Put skillet into the oven and broil for 5 minutes.
- Remove from the broiler and add 1/4 cup shredded Mexican cheese blend.
- Put back in the oven and broil for another 4-5 minutes.
- Serve warm.
Notes
- Make sure to cut your pieces of butternut squash into small bite-sized chunks so they cook thoroughly.
- To make dairy-free, use a dairy-free cheese or omit the cheese altogether.
- You can cut your butternut squash in small cubes as I did, or grate the butternut to make it more hash-like. If you grate the butternut squash, note it will take a lot less time to cook than if you cut it into cubes.
- There are a few gluten free hash browns, I like Alexia, Trader Joe’s, and Ore-Ida (Ore-Ida is labeling their potatoes that are gluten free now.)
- Store leftovers in an airtight container in the fridge. They will last for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Wow – I usually don’t make big breakfasts, just more on the go items but I will absolutely try this – this is mouthwatering!!! Great recipe!!