Fall Breakfast Hash
Try this healthy fall breakfast hash made with sausage, eggs, veggies, and Lori’s seasoning packet—perfect for cool autumn morning
Servings 8
Ingredients
- 1 lb ground Italian sausage
- 5 eggs
- 10 oz bag cubed butternut squash
- 10 oz bag halved Brussels sprouts
- 1 small red onion - rough chopped
- 8 oz mushrooms - rough chopped
- ½ C dried cranberries
- 3 T olive oil
- Lori's fall hash seasoning packet
Instructions
- Preheat your oven to 400°F and line a large sheet pan (15 x 21) with parchment paper.
- In a large bowl, combine butternut squash, Brussels sprouts, red onion, mushrooms, dried cranberries, olive oil, and Lori’s Fall Hash Seasoning. Mix well to coat.
- Spread the veggies evenly on the baking sheet.
- Bake for 20–30 minutes or until vegetables are tender and slightly browned. (We love crispy edges on the Brussels sprouts!)
- In a skillet over medium heat, cook the sausage, breaking it into 1-inch pieces. Set aside.
- In the same or a separate skillet, cook the eggs to your preference—fried or scrambled both work.
- Toss the sausage with the roasted veggies and serve eggs on top.