Butternut Squash & Baby Kale Breakfast Skillet
- Melt the coconut oil in a large skillet.
- Sautee the butternut squash until browned
- Add in the baby kale and cook until soft.
- Remove the sweet potatoes and kale from the skillet (temporarily).
- Crack the 3 eggs over the skillet, allowing the egg whites to fully cook.
- Add the sweet potato and kale mix back to the skillet. Top with salt/pepper and crushed red pepper.
- Serve immediately