Sweet Potatoe and Squash Hash & Egg

VEGGIES for breakfast ?!  YES!

I’m on a mission to steer away from regular boring breakfasts (think toast, cereal, etc.) and start including veggies in my morning EVERY. SINGLE. DAY.  Yes, it’s my personal challenge 🙂  So besides throwing spinach into my morning smoothie I love this breakfast because it’s hearty and satisfying especially when Fall is just around the corner.

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You can prep the veggies the day before and store them in the fridge for a few days.  Peel and chop butternut squash and sweet potatoe (you can leave a bit of skin on or all of it if that suits you) into cubes along with some chopped onion.  Toss in a bowl with Grapeseed Oil to coat, and sprinkle with smoked paprika.  Lay on a parchment lined baking sheet and roast at 350 degrees until fork tender (about 30 min.).  Remove and cool and store in the fridge.  In the morning re-heat and fry up a quick egg to throw on top!  Hec …you could even do it on a work day!

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