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Crisp mornings, cozy sweaters, and the scent of sizzling bacon – literally a dream come true, right?! This autumn harvest breakfast hash has all the flavors of fall in one skillet. It’s packed with colorful seasonal veggies like butternut squash (or sweet potato), brussels sprouts, and bell peppers, and it’s hearty enough to keep you full while still feeling nourishing. Plus, cooking everything in one pan makes this a quick, fuss-free meal that’s perfect for lazy weekend brunches or even a simple weeknight breakfast-for-dinner recipe.
This recipe was originally in my Autumn Harvest eCookbook, but I decided to go ahead and make the book free and start posting the recipes on my website. If you want to access all of the recipes in one PDF that you can download and print, then do so below 🙂
Nutritional benefits of this recipe
- It’s full of various colors, which means it has many different polyphenols, antioxidants, and nutrients in it. Each color of veggies (or even fruit) signifies different nutrient profiles, so this meal is nutrient dense!
- It’s high protein because of the eggs and bacon.
- It’s a well-rounded, balanced meal with protein, healthy fats, and carbohydrates.
Ingredients
Bacon – I recommend buying a healthy, sugar-free, preservative free bacon (nitrite and nitrate free).
Eggs – I always recommend supporting pasture-raised chicken farms.
Butternut squash – or sub sweet potato.
Brussels sprouts – or other veggie of choice
Red onion – or other onion of choice
Bell pepper – I used a yellow bell pepper for more color
Salt and pepper
Method
- In a large skillet over medium-high heat, cook the bacon until crispy. Remove from the pan and set aside.
- Add the butternut squash (or sweet potato), onion, brussels sprouts, and bell pepper to the pan. You’ll want about 2 tablespoons of bacon grease for cooking; remove any excess if needed.
- Sauté the vegetables on medium-high for a few minutes, then reduce to medium heat and cook until the squash or sweet potato is tender.
- Chop the cooked bacon and stir it back into the pan. Make 4 small wells in the hash and crack the eggs directly into them. Cover the pan and cook on low-medium heat until the egg whites are set.
- Sprinkle with salt and pepper to taste, then serve hot.
Modifications
- Vegetable swaps: Try sweet potato instead of butternut squash, or add diced carrots, parsnips, or zucchini for a different seasonal twist.
- Greens variation: Stir in some kale or spinach for extra nutrients and color.
- Protein options: Swap bacon for turkey bacon, sausage, or even shredded chicken.
- Egg variations: Scramble the eggs instead of cooking them in wells, or top the finished hash with a fried or poached egg.
- Cheesy goodness: Sprinkle shredded cheddar, gouda, or feta over the hash before serving for a creamy, melty finish.
- Spice it up: Add a pinch of smoked paprika, chili flakes, or cayenne for extra warmth and flavor.
- Make it meal prep friendly: Make the hash ahead of time without eggs, store in an airtight container, and reheat with fresh eggs in the morning for a quick weekday breakfast.
Other recipes you’ll love
Butternut Squash Breakfast Hash
Sweet Potato and Sausage Breakfast Hash
I hope you love this Autumn Harvest Breakfast Hash! Please be sure to leave a comment and rating if you give this recipe a try. I would LOVE to know how it turned out out for you and your engagement on my website allows me to continue creating recipes for you 🙂
PrintAutumn Harvest Breakfast Hash
Warm up your mornings with this cozy Autumn Harvest Breakfast Hash! This one-pan recipe is hearty, healthy, and perfect for the fall season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: breakfast, brunch, dinner
- Method: stovetop
Ingredients
4 slices bacon
2 cups diced butternut squash (or sub sweet potato)
1 small red onion, diced
1 cup brussels sprouts, quartered
1/2 yellow bell pepper, diced
4 large eggs
Salt and pepper, to taste
Instructions
- In a large skillet over medium-high heat, cook the bacon until crispy. Remove from the pan and set aside.
- Add the butternut squash (or sweet potato), onion, brussels sprouts, and bell pepper to the pan. You’ll want about 2 tablespoons of bacon grease for cooking; remove any excess if needed.
- Sauté the vegetables on medium-high for a few minutes, then reduce to medium heat and cook until the squash or sweet potato is tender.
- Chop the cooked bacon and stir it back into the pan. Make 4 small wells in the hash and crack the eggs directly into them. Cover the pan and cook on low-medium heat until the egg whites are set.
- Sprinkle with salt and pepper to taste, then serve hot.
This hash is a complete meal on its own, but you can pair it with buttered sourdough toast, a sprinkle of fresh herbs like parsley, or even a dash of hot sauce if you like some heat.
Equipment
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