Roasted Butternut Squash and Egg Breakfast Bowl
Prep 15 min · Cook 30 min · Serves 4 · easy
Free on iPhone
A nourishing and satisfying paleo breakfast that will keep you feeling energized all morning.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 eggs
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
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