4-6 slices sugar-free grass-fed bacon, chopped
2 T. 100% Pure Avocado Oil
1/2 red onion, chopped
4 cloves garlic, minced
1 lb. sugar-free sausage (try this this pulled pork for a lunch/dinner preparation)
2 c. butternut squash, shredded
3 c. organic spinach
4-6 eggs (adjust depending on number served & desired amount)
1 avocado, sliced
to garnish: chopped scallions or chives
Brown the bacon in a 12″ cast iron skillet over medium heat. Add the avo oil and onion and cook until onion is translucent. Add the garlic and sausage. Cook until the sausage is brown and crumbled, about 5-10 minutes.
Turn your broiler to high.
Add shredded butternut squash (shred with a julienne vegetable peeler or the shredding blade attachment on your food processor) and spinach and cook until soft, about 3-5 more minutes. Press small pockets into the mixture, enough to fit the number of eggs you’ll be using. Crack the eggs into each of the pockets being careful not to break the yolks.
Broil on high to desired done-ness. I did the above skillet for 5 minutes and got medium runny yolks. Broil shorter for very runny or longer for a solid yolk.