AUTUMN BREAKFAST HASH

This past week I started experimenting with all of the autumn veggies that are coming into the season and created this easy Autumn Breakfast Hash Skillet. Have you ever had cinnamon with your eggs? I know some people have, I was not one of them, but I am now! That’s what keeps this dish as fall-like as it gets.AUTUMN BREAKFAST HASH

Before I dive into the recipe logistics, let’s talk squashes a little bit. I only became team pumpkin/squash a mere few years ago. Prior to that, it was a no go. Why do you ask? Well, mainly because I didn’t grow up eating those vegetables. And that just tells me one thing – it is so important on what you are exposed to in your little years.

I know that I had to convince my mom to try squashes after I fell in love myself. And you know what, it wasn’t hard. She’s always so willing to try what I suggest. My husband is still on the fence. He loves it when he just gets a meal served to him with it in it. But when he sees me make it, he knows that I usually use squash instead of potato (as in the instance of this skillet) and he acts like there may be something missing in the dish. There never is, once he tries it, he is always sold.

AUTUMN BREAKFAST HASH

This recipe uses butternut squash for the starchy vegetable AND apples for a twist! Afterall apples are coming into season now too, and it’s just a beauty. Nothing is better than a fresh apple off the tree. Also – team Honeycrisp here, anyone else?

The beauty of a breakfast skillet is that it’s a one pan dish – making clean up an ease. I love using my cast iron for the added mineral boost, but you can just as well cook this in a regular skillet, just maybe opt for a deeper one with bigger sides if you have one. Then dice the veggies and apples, sautee a bit, top with eggs and cook a little more. It’s as easy as that! Don’t fear cooking real foods – it honestly isn’t as hard as it may seem. And so many dishes can always be made easier!

AUTUMN BREAKFAST HASH

This recipe is simple, it caters to many diets too – if you’re paleo or on the Whole30, or even if you’re just wanting a healthier food choice than frozen waffles – this is your dish! Also as a side note, if on the Whole30, remember that your sausage needs to be without any added sugars – so check your labels!

AUTUMN BREAKFAST HASH

AUTUMN BREAKFAST HASH

Ingredients

  • 1/2 medium butternut squash, diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 medium carrots, sliced
  • 2 medium apples, diced
  • 1/2 cup bone broth
  • 2 precooked chicken sausage (I used Aidell's Chicken Apple, as they don't have sugar - so if on Whole30 look for ones without any forms of sugar)
  • 1 5oz package of spinach
  • 1-2 tbsp avocado oil
  • 1/2 tsp cinammon
  • 1/2 tsp smoked paprika
  • salt & pepper to taste
  • 5 or more eggs
  • avocado to top

Instructions

  1. Start off with peeling and dicing your butternut squash. Then move onto the apples, carrots, onion, garlic, and sausage.
  2. Heat up your skillet, especially if you are using a cast iron as it takes a little bit for the skillet to get warm. Add in your oil.
  3. Start with sautéing the onions first. Once they start becoming a bit translucent, add in the minced garlic and cook for a minute or so until it becomes fragrant.
  4. Then add in the butternut squash, carrots and apple. Cook them a little bit so they brown a little and top with the bone broth and add in your spices and stir. Cover the skillet and let them cook down - about 8 minutes or so. Make sure to check every so often as you still want the veggies to hold their shape and not become mush.
  5. Uncover, add in the sausage stir again then top with spinach and cover again for a minute or so, until it wilts down.
  6. Crack the eggs on top of the skillet and cook to your desired firmness.
  7. Plate and top with avocado.
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AUTUMN BREAKFAST HASH

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COTTAGE CHEESE BAKE

Cottage Cheese Bake – one of the simplest recipes you can make. Also, one that is filled with good protein & fats. What more could you want? Well, besides it being kiddo approved, which it is. Probably nothing can beat that.

Cottage cheese – the food of my childhood. Well, except the one from my childhood was not like the one I know so well now. I grew up in Lithuania, and back there, the cottage cheese is a little bit different. It doesn’t come with liquid and is usually in a block form of sorts. It even sometimes comes flavored with cumin or caraway seeds. The latter which I really disliked, something about those little seeds – I even remember picking them out from bread – no easy task, let me just say!

But this isn’t at all about bread or little seeds. This post is about one of my favorite childhood dishes that my mom used to make – a simple Cottage Cheese Bake. However, knowing me, I went a step further and made it healthy. Or at least a lot healthier than the original, which contains quite a bit of sugar as well as polenta.

My version of the Cottage Cheese Bake is definitely gluten-free, but it is even a step further by being grain free. Sugar is not seen anywhere in it, but that should have been a given from the start – I really do try to limit mine and my family’s sugar intake when I can. You can optionally include some liquid stevia to sweeten it up a bit, or maybe even some natural sweeteners like honey or maple syrup if you’d like. Or you can save those for topping once it’s cooked and on your plate. I’ll leave that up to you.

Cottage Cheese Bake

My favorite thing about this? It takes one bowl to mix everything together. It looks almost like a pie/cake, it smells heavenly, and is filling and full of healthy proteins and fats. Oh, and did I mention the probiotics? No, I forgot to tell you about that part. They come from the cultured cottage cheese I use in most of my recipes that require it.

Nancy’s Yogurt is by far one of my favorite dairy companies. Our family gets’s our actual cow’s milk and goat milk from being a part of a local herd share. However, we don’t get enough milk to make our own dairy products and let’s be real here, I truly don’t have THAT much time on my hands. So enter the next best thing – Nancy’s.

We have been loving on Nancy’s products for quite a while now, but it wasn’t until my little one started to show an increasing interest in dairy that I truly made the switch to their line. They have so many products to choose from, with our favorites being the whole milk cottage cheese & the cream cheese. Ah – have you ever made two ingredient crepes – cream cheese & egg? You might want to try it out! So good!

Oh, and Nancy’s is based out of (or right next to, but who’s actually looking) Eugene, Oregon – one of my all time FAVORITE places.  If I wasn’t sold on the fact that they feed my families guts with healthy probiotics – I’m sold on their location. I know that it rains PLENTY there, and I’m sure those cows get some delicious green pastures to chow on. Plus part of their creamery runs on solar – yup, you read that right, solar – in Oregon. Green pastures, sustainability, and healthy guts – all great check marks in my book.

Cottage Cheese Bake

Okay, I won’t keep you from making this easy as pie – or bake Cottage Cheese Bake any longer. It’s simple, it’s quick, and it’s delicious.

Let me know in the comments below if you try to make it and what you add to yours? I made our last batch with half of it containing raisins and the other half without. My little one will eat almost anything that has raisins in it. Or at least pick them out, kind of like I did with the seeds and bread – except he actually eats them. Hah, the apple doesn’t fall far from the tree.

COTTAGE CHEESE BAKE

COTTAGE CHEESE BAKE

Ingredients

Instructions

  1. Preheat oven to 375 F.
  2. If your cottage cheese container has a lot of liquid, feel free to strain it.
  3. In a large mixing bowl combine the cottage cheese and the eggs and mix together.
  4. Add in the coconut & almond flours and mix together.
  5. Add in the vanilla and the optional stevia & raisins if using and mix one more time.
  6. Grease your preffered dish pan and spoon the mixture into it.
  7. Bake for 45 minutes, take out of the oven and cool a bit before serving.
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Don’t have the time to make this right away? Pin the below image and come back to it later!

COTTAGE CHEESE BAKE

 

Disclosure: This post may contain affiliate links, which means I may receive a commission if you click on the link and make a purchase I have recommended. While clicking the link will not cost you extra money, it will help me keep this site up and running.