Butternut Squash and Brussels Sprout Hash is such a deliciously hearty recipe for fall. Full of sweet, diced butternut squash, crispy Brussels sprouts, diced chicken sausage, onion, spices, and fried eggs. It's a low-carb breakfast that is energy packed.
Heat a large nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 to 6 minutes. Remove from pan and set aside.
Add the oil to the same skillet. When hot, add the butternut squash and cook for 5 minutes, stirring occasionally.
Add Brussels sprouts and onion and continue to cook for 10 to 15 minutes.
Stir in the paprika, black pepper, cayenne pepper, and soy sauce. Return the sausage to the skillet.
Use a spoon the make 4 indentations in the hash and add the eggs. Cover skillet and cook until the egg whites are set but the egg yolks are still runny, about 6 to 8 minutes.
Season to taste with salt and serve.