You may have noticed a recent trend with my recipe posts… lots of breakfast recipes. It’s because I LOVE breakfast and brunch food! When I still lived downtown Chicago, “brunching” was a weekly occurrence pretty much every weekend. Friends, family, coworkers, 
and I hit up all kinds of place around town. We’d usually not only get the wristband that allowed us open all to the entire buffet spread, but we tended to purchase the bottomless mimosas too… after awhile it gets pricey. Plus, now I have a toddler. Now, instead of going out for brunch or breakfast every weekend, I experiment with different recipes at home. Not only has this cut costs, but it also has been much friendlier on my waistline.
A New Vegetarian Recipe For You
Check out this yummy vegetarian Butternut Squash Breakfast Hash recipe provided by Jeanine Donofrio. It tastes so yummy, is easy to make, and will fit in nicely with your healthy eating lifestyle!
SERVINGS: 2
INGREDIENTS
- 2 cups cubed butternut squash
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- ⅓ cup chopped scallions
- 1 small zucchini, cut into 1-inch pieces (1½ cups)
- 1½ cups chopped broccolini or broccoli florets
- 2 tablespoons minced fresh rosemary or sage
- 1 teaspoon balsamic or sherry vinegar, or fresh lemon juice
- 1 garlic clove, finely chopped
- 3 kale leaves, stemmed and chopped
- 3 to 4 fried eggs
- Sea salt and freshly ground black pepper
- A few pinches smoked paprika (optional)
- Thinly sliced radishes, for garnish (optional)