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Hi! I’m Madeline, the face behind Mad About Food. Come learn more about me here. See a list of my favorite things here or jump to all my recipes here.

Freezer to Pan Paleo Breakfast Hash

Freezer to Pan Paleo Breakfast Hash

Lately, I've been wanting to share more of the meals that I make up real quick and eat directly from the pan. Maybe I'm working while I cook, perhaps I'm on the phone with a friend, but most likely I'm watching something mediocre on TV that is only capturing part of my attention.

When I have meals like this I love that I can eat them directly out of the frying pan. If you're like me and don't have a dishwasher, you know exactly how long it takes to do each and every dish. That's why when I eat alone I love to use a little pan, usually an 8 inch non stick one, and cook my full meal in it and eat right out of it. This recipe is perfect for eating alone and perfect for a quick breakfast for dinner.

Single serve freezer to pan breakfast hash is an affordable and fast paleo breakfast that makes everyday feel like a lazy Sunday.

Now, lets get to the freezer part of this recipe. The best part is that besides the eggs, these ingredients go straight from the freezer, to the pan and to your mouth. Frozen veggies are usually more nutritionally potent than other veggies because they are frozen at peak freshness AND they are always more affordable. At the Wegman's a bag of frozen butternut squash can be as cheap as $0.99. With prices like that I am finding all different ways to use them in my cooking.

Single serve freezer to pan breakfast hash is an affordable and fast paleo breakfast that makes everyday feel like a lazy Sunday.
Yield: 1 serving (can be easily doubled)

Freezer to Pan Breakfast Hash

prep time: 5 minscook time: 25 minstotal time: 30 mins

ingredients:

  • 1 tsp avocado oil (the one I used)
  • 1 cup frozen cubed butternut squash
  • 1/2 cup frozen spinach
  • 1/2 cup frozen chopped peppers and onions
  • 2 eggs
  • Salt and Pepper
  • Crushed Red Pepper (the one I used)

instructions:

  1. Heat avocado oil in an 8" non-stick skillet over medium heat
  2. Add butternut squash, spinach and, peppers and onions from frozen to the hot pan. Season with salt and pepper
  3. Cook over medium heat for 10 minutes tossing occasionally
  4. When butternut squash starts to brown, reduce heat to low and make two small pockets in the pan for the eggs.
  5. Crack the eggs into the pan and cover with a lid. Cook on low heat for 5 minutes
  6. Remove from heat, sprinkle with crushed red pepper and enjoy right from the pan
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