breakfast recipe · #01748
Asparagus Goat Cheese Butternut Squash Breakfast Hash
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep15 min
Cook25 min
Inactive0 min
Total40 min
Ingredients
- 12 ozButternut Squash
- 8 ozAsparagus
- 3 ozGoat Cheese
- 4 eggsChicken Egg
- 1 tbspOlive Oil
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Keep the Chicken Egg refrigerated until ready to cook. Wash the Butternut Squash and Asparagus under running water, keep leafy greens separate from raw meat and poultry, and cut them into small pieces.
- Heat the Olive Oil in a wide skillet. Cook the Butternut Squash with the Table Salt and Black Pepper until nearly tender, then add the Asparagus and cook until softened.
- Make four spaces in the hash and crack in the Chicken Egg. Add the Goat Cheese, cover, and cook until the eggs are firm with no visible liquid and reach at least 160°F (71.1°C).
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 12.3 g
- Carbohydrates
- 12.6 g
- Fat
- 12.8 g
- Fiber
- 2.9 g
- Sodium
- 463.9 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.