Roasted Butternut Squash and Egg Breakfast Bowls

Roasted butternut squash and egg breakfast bowls are a quick and easy way to start your day. The butternut squash is roasted in the air fryer until tender and slightly browned, then topped with eggs and cooked until the eggs are set. The final dish is a hearty and flavorful breakfast that is perfect for a busy morning.

The inspiration for this recipe came to me one morning when I was trying to figure out what to make for breakfast. I had some butternut squash that I needed to use up, and I also had a few eggs in the fridge. I decided to combine the two ingredients and see what happened. The result was a delicious and satisfying breakfast that I have been making ever since.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• ½ teaspoon salt
• 4 eggs
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat the air fryer to 400 degrees F (200 degrees C).
2. Toss the butternut squash with the olive oil and salt.
3. Spread the butternut squash in a single layer in the air fryer basket.
4. Cook for 15 minutes, or until the squash is tender and slightly browned.
5. Remove the squash from the air fryer and let cool slightly.
6. Crack the eggs into the air fryer basket.
7. Cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
8. Top the eggs with the roasted butternut squash, parsley, salt, and pepper.

Why It Works

• The butternut squash is roasted in the air fryer until tender and slightly browned, which gives it a slightly caramelized flavor.
• The eggs are cooked in the air fryer until they are set, which results in a fluffy and moist texture.
• The combination of the roasted butternut squash and the eggs is hearty and flavorful, and the parsley and salt and pepper add a bit of extra flavor.