Go Back
+ servings
Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep. Best whole30 breakfast recipe for beginners. #whole30 #mealprep #paleo #breakfast #fall

Egg Sage Sausage Stuffed Acorn Squash

Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted acorn squash- makes for easy paleo breakfast meal prep.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Dish
Servings: 4 servings
Calories: 447kcal

Ingredients

  • 2 acorn winter squash
  • 8 large eggs scrambled
  • 4 sausage I use: Teton Grass Fed Beef Sausage
  • 1/2 white onion chopped
  • 1/4 cup sage fresh
  • 2-4 cups arugula
  • salt and pepper to taste
  • avocado oil for cooking

Instructions

  • Preheat oven to 400F. Line a baking tray with parchment paper.
  • Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
  • While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
  • Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
  • Beat eggs together, then cook scrambled.
  • Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.

Nutrition

Calories: 447kcal | Carbohydrates: 26g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 417mg | Sodium: 787mg | Potassium: 888mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 38mg | Calcium: 150mg | Iron: 3.2mg
Tried this recipe?Let us know how it was!