Crispy cubes of slightly sweet kabocha, tossed with onions spices and crispy bacon, topped with a sunny side egg! Breakfast perfection. Kabocha is is a perfect stand in for sweet potatoes making this sweet, spicy, salty combo the best of breakfast worlds!!
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Instructions
.Preheat oven to 425°F. Line a half sheet pan with parchment paper.
Peel and cut the squash into 1.5 inch cubes. Kabocha squash peel is thin and edible . I peeled mine because the skin was bumpy and didn't look pretty. If you decide to peel it, microwave it for 5 minutes to soften the skin.
Dice onion and bacon.
Place potatoes, onions and bacon in a large bowl. Sprinkle spices on top of other ingredients and combine gently with hands or a spatula.
Pour onto parchment paper and bake till brown and crispy, 50 to 60 minutes.
A few minutes before serving, fry eggs in a separate pan . Top potatoes with eggs and serve.
Alternatively, you can crack the eggs on the potatoes and return to the oven until desired doneness, 3-5 minutes.
Notes
Nutrition Facts
Keto Kabocha Breakfast Scramble
Amount per Serving
Calories
233.64
% Daily Value*
Fat
18
g
28
%
Sodium
641.63
mg
28
%
Carbohydrates
8.54
g
3
%
Fiber
1.62
g
7
%
Sugar
2.2
g
2
%
Protein
10.05
g
20
%
Iron
1.54
mg
9
%
Net Carbs
7
G
* Percent Daily Values are based on a 2000 calorie diet.