Egg-Free Breakfast Hash (AIP Modified)

This egg-free breakfast hash is a harvest-inspired skillet. We’ve got the last of the summer zucchini, sweet butternut squash (cubed by the grocery store, thank-you-very-much), roasted mushrooms, dark leafy greens, and loads of crumbled pork seasoned just like breakfast sausage with fennel seed, cinnamon, sage and garlic. Finish with a handful of roasted, salted sunflower seeds for crunch. AIP Modified eaters can dig in all week, and Paleo friends can absolutely top this with a runny egg. But for those of us eliminating eggs, trust me — you won’t even miss them.

How this recipe fits AIP Modified

This egg-free breakfast hash is made for AIP Modified, since the AIP Modified program allows seeds and seed spices, unlike the original AIP. To make this for AIP Core (the original AutoImmune Protocol), just skip both the fennel seed and the sunflower seed topping. I promise, it’s still worth making. This recipe is also suitable for Paleo and Whole30, and since both programs do not restrict eggs.

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We’re going to do a little simultaneous roasting and sautéing, to speed up our time in the kitchen. And because this hash has a lot of ingredients. Arrange the butternut squash cubes on a prepared baking sheet along with cubed zucchini and quartered mushrooms. You want everything to be cut around the same size. Toss the veggies generously with salt and coat with olive oil, then roast them in the oven for about 15 minutes at 425°, until the butternut squash is easily pierced with a fork. The zucchini will also be softened, and the mushrooms will have given off their moisture and started to roast.

Then, in your largest skillet, begin browning the ground pork. I look for 80/20 ground pork (or ask the butcher to for a custom grind) just to keep thing from drying out. As you break the pork up, season with a teaspoon of salt (one teaspoon per pound of meat is the standard ratio) and the fennel seed, sage and cinnamon. The fennel seed is optional, so if you’re following AIP Core and eliminating seeds, just skip it and add a pinch more sage.

Once the pork is just about cooked through, add in the chopped onion and minced garlic. Cook for a few more minutes, or until the onion is softened and translucent.

Then, add in the fresh thyme and wilt in the greens with another pinch of salt. Any chard or kale will work interchangeably, so grab whatever you prefer. I trim off the tough stems, since they won’t have time to cook through.

Just as soon as the greens are wilted, toss in the roasted veggies. Season to taste and top with a handful of sunflower seeds.

You’ll make this AIP breakfast hash all autumn long. I don’t know about you, but I love a giant skillet full of lots of flavors and textures. The more interesting the bowl, the more satisfied I feel. And I love mixing perfect bites — a piece of this, a piece of that — until my entire plate is clean.

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Egg-Free Breakfast Hash (AIP Modified)

5 from 1 vote

This harvest-inspired Breakfast Hash is a hearty, egg-free breakfast skillet made with roasted butternut squash, zucchini, mushrooms, seasoned pork, and leafy greens, topped with crunchy sunflower seeds.

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Total Time:30 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• 2 cups butternut squash cubes
• 1 large zucchini, cubed
• 8 oz mushrooms, quartered
• 1½ tbsp olive oil, divided
• 1½ tsp Kosher salt, divided, plus more as needed
• 1 lb ground pork
• ½ tsp fennel seed
• 1 tsp dried sage
• ¼ tsp ground cinnamon
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 small head of chard or kale, tough stems removed
• 1 tsp fresh thyme
• ¼ cup sunflower seeds

Instructions

• Spread the butternut squash, zucchini, and mushrooms on a prepared sheet pan.
• Toss with 1 tablespoon of olive oil, season with ½ teaspoon of salt and roast at 425° until the squash and zucchini are tender and the mushrooms begin to brown, about 15 minutes.
• Meanwhile, heat the remaining ½ tbsp olive oil in a large skillet over medium-high. Add the pork and season with ground fennel seed, dried sage, ground cinnamon and the remaining teaspoon of salt.
• Cook, breaking the pork up, until the seasonings are incorporated and the pork is browned, 3 to 5 minutes.
• Add in the onion and garlic and cook until the onion softens, about 3 minutes more.
• Add the chard or kale along with fresh thyme and a pinch of salt, tossing just until the greens are wilted.
• Fold in the roasted vegetables, then finish with a sprinkle of sunflower seeds for crunch.

Course: Breakfast

Cuisine: AIP Modified, Paleo, Whole30