Butternut Squash Breakfast Tacos
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.
Servings: 2 Tacos
Calories: 404.8kcal
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
Butternut Squash Breakfast Tacos
Serving Size
2 Tacos
Amount per Serving
Calories
404.8
% Daily Value*
Fat
12.3
g
19
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
372.5
mg
124
%
Sodium
668.7
mg
29
%
Potassium
784.7
mg
22
%
Carbohydrates
45.7
g
15
%
Fiber
7.3
g
30
%
Sugar
3.1
g
3
%
Protein
30.7
g
61
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.