Butternut Squash & Baby Kale Breakfast Skillet

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  1. Melt the coconut oil in a large skillet.
  2. Sautee the butternut squash until browned
  3. Add in the baby kale and cook until soft.
  4. Remove the sweet potatoes and kale from the skillet (temporarily).
  5. Crack the 3 eggs over the skillet, allowing the egg whites to fully cook.
  6. Add the sweet potato and kale mix back to the skillet. Top with salt/pepper and crushed red pepper.
  7. Serve immediately