Author Notes
This is the kind of breakfast you want to eat again for lunch. You could swap out the butternut squash for sweet potatoes, or the kale for your favorite leafy green. —PerfectingThePairing
Ingredients
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1
butternut squash, peeled and cubed into ½ inch cubes
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1 tablespoon
olive oil
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1 teaspoon
kosher salt
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1/2 teaspoon
cumin
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1/4 teaspoon
ground coriander
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1 dash
cayenne pepper
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1/2 teaspoon
pepper
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8 ounces
sour cream
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2 teaspoons
adobo sauce (from a can of chipotles in adobo), more to taste
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1/4 cup
chopped cilantro
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6 pieces
bacon
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1 bunch
curly kale, cleaned, stems removed and torn
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5
eggs
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3
green onions, chopped
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6
tortillas, fajita sized, warmed
Directions
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Preheat the oven to 400 degrees F. Toss the butternut squash cubes in a large bowl with the olive oil, salt, cumin, coriander, cayenne, and pepper. Roast in the oven until browned and cooked through, 25-30 minutes.
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While the squash is cooking prepare the chipotle sauce by whisking the sour cream, adobo sauce, and cilantro, set aside.
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In a large skillet cook the bacon until crispy, remove to a paper towel to drain. Crumble, and set aside. Remove all but 3 teaspoons of bacon grease from the pan. Add the torn kale to the pan and sauté until it wilts, 3-5 minutes. Remove, and set aside. In a small bowl whisk the eggs with salt and pepper to taste. Pour into the pan and scramble until cooked through.
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To prepare, top a tortilla with a scoop of squash, a spoonful of scrambled eggs, a dollop of chipotle sauce, crumbled bacon, green onions, then roll up.
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