Your New Favorite Savory Fall Breakfast!
These butternut squash breakfast tacos are the cozy fall dish you didn’t know you needed! Imagine soft, roasted butternut squash seasoned with rosemary and thyme, paired with perfectly runny fried eggs, all wrapped in warm corn tortillas. It’s the kind of breakfast that feels like a hug—comforting, satisfying, and full of flavor.
Tacos for breakfast? Absolutely. Butternut squash tacos bring the perfect balance of savory and slightly sweet, making them ideal for those crisp fall mornings when you want something hearty but healthy. Plus, they’re high in protein, making these butternut squash and egg tacos a nutritious way to start the day.
Whether you’re making these for yourself or whipping them up for friends and family, they take minimal effort but pack maximum flavor. You’ll love how easy it is to cook up the butternut squash, especially with the fragrant herbs filling your kitchen. And trust me, once you try these breakfast tacos, they’ll be a staple in your fall rotation.
Enjoy them on their own or add a dash of hot sauce and a sprinkle of fresh herbs for that extra kick. Either way, these tacos are the perfect way to make the most of butternut squash season.
Macros Per Serving
405 Cal | 46g Carbs | 12g Fat | 31g Protein
Recipe Card
Butternut Squash Breakfast Tacos
Ingredients
Butternut Squash:
- Olive Oil Spray
- 127 g Butternut Squash (cubed (Stahlbush Island Farms))
- Salt & Pepper (to taste)
- 2 tsp Garlic (minced)
- 2 Sprigs Rosemary (chopped)
- 2 Stems Thyme (chopped)
- 30 g Baby Spinach
Eggs:
- 46 g Egg Whites
- 2 Large Brown Eggs (Vital Farms)
Tacos:
- 2 Corn Tortillas (Mi Rancho)
- 28 g Fat Free Feta (Cafe Olympia)
- Red Crushed Pepper (to taste)
Instructions
Butternut Squash:
- Spray your oil in a medium pan and add to medium heat. Once warm, add in your cubed squash. I like to use frozen because it’s quicker and easier.Olive Oil Spray, 127 g (1 cups) Butternut Squash
- Sauté for a second and then season with salt, pepper, and minced garlic.Salt & Pepper, 2 tsp Garlic
- Add in your herbs and spinach. it wilt down. The squash doesn’t need too long so once the spinach has wilted, remove from heat.2 Sprigs Rosemary, 2 Stems Thyme, 30 g (1 cups) Baby Spinach
Eggs:
- In a smaller pan, add spray again on medium heat and add 1/2 of the egg whites to the center. Then crack in one egg.46 g (3 tbsp) Egg Whites, 2 Large Brown Eggs
- Cook how desired – I went with easy over eggs. Repeat for the second egg.
- Cook your tortillas in a pan until warm on each side.2 Corn Tortillas
Tacos:
- Assemble your tacos! Add an egg and layer with your cooked squash. Then sprinkle with feta and crushed red.28 g (2 tbsp) Fat Free Feta, Red Crushed Pepper
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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