4 slices bacon
1 ½ cups butternut squash, diced
2 cups Brussels sprouts, diced or kale, chopped
1 ½ cups baby bella mushrooms, sliced
¼ cup red onion, diced
4 large eggs
Salt and pepper to taste
1. Heat a large skillet to medium/medium-high heat. Cook the bacon to your desired crispiness (about 5-7 minutes). Remove the bacon and reserve 2 Tbsp bacon fat in the skillet. Keep the pan heated to medium on the stove.
2. Toss the vegetables into the hot skillet. Sauté the veggies, turning occasionally until lightly browned. This will take about 8-10 minutes.
3. Separate the veggies and create 4 wells in the pan, with enough room for the eggs to fit. Crack the eggs in each space and cover the pan with a lid. Turn the heat down to medium-low and cook for another 3-5 minutes (depending on how you like your eggs).
4. Sprinkle with salt and pepper and serve hot!
Inspired by Wholesomelicious