Name: Fall Breakfast Scramble
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Delicata squash (halved, cored and sliced ¼ inch thick); 1 medium sweet potato (sliced thin); 6 eggs ((2 per bowl)); ¼ cup fresh pesto (recipe in notes); 1 cup kale (roughly chopped); 1 tbsp unsalted butter; 2 tbsp olive oil; pickled onions (for serving); salt and pepper; 3 tbsp water

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I haven’t been able to blog my breakfasts as easily (considering I have to work full time). I eat yogurt and fruit almost every morning but I do love a hearty breakfast bowl on the weekends. Here’s what I’ve been eating lately – something I named a Fall Breakfast Scramble. Roasted Delicata squash, sweet potato and steamed kale in a bowl with creamy scrambled eggs, fresh pesto and pickled onions. It’s hearty, but not greasy, and will fill you up.

It might sound like an odd combination, but I was inspired by a breakfast bowl I had at a brunch spot in Minnesota – and this was my recreation. It’s creamy but balanced – very satisfying and seasonal.

Equipment needed for a fall breakfast scramble

Here’s what you need to make this dish:

2 large baking sheets – I like the Williams Sonoma Goldtouch ones. To roast our squash and sweet potato.
A saucepan – to make our eggs and steam the kale!
A Food processor – you will need this if you want to make your pesto fresh.

Ingredients for a fall breakfast scramble

A Delicata squash – this squash is oblong with green and yellow stripes. The nice part about this squash is that it does not need to be peeled!
A medium sweet potato
6 eggs (2 per bowl) – feel free to make less if you don’t want that many.
Pesto ingredients – fresh pesto requires basil (or parsley), lemon, pine nuts, olive oil, parmesan cheese and garlic.
Kale – you could use spinach as well.
unsalted butter
olive oil
pickled onions – for serving.
salt and pepper
water

How I scramble eggs

There’s a lot of different methods to scramble eggs. Here’s how I do it.

Get a small saucepan and add a hunk of butter to it (like a tablespoon). Heat it over medium heat and let it just melt all the way down. Crack in your eggs and immediately whisk them up with a spoon or fork to break them up before they start cooking.

The key is to scrape the sides and bottom of the pan almost constantly, instead of standing around for the eggs to harden up. I’ll let the pan sit on the heat for 10 seconds, and then I’ll pick up the pan with one hand and scrape with the other. This slows the cooking down and prevents the eggs from drying out (in my opinion). Pick it up, scrape, set it down. Pick it up, scrape, set it down. Once the eggs start to look just set (and I mean a little wet still), spoon the eggs into bowls. They will firm up a little more still and leave you with creamy, light eggs. No milk needed.

How to make pickled red onions

I love to add pickled onions to dishes so I’ve made them many times. You can store leftovers in a jar.

Slice a red onion nice and thin and add it to a glass, jar or container. Add a tablespoon of granulated sugar and pour just enough white vinegar into the cup or jar until the onions are totally submerged. If you are making A LOT of pickled onions (a whole onion or more), pour in a 1/4 cup of vinegar with 1 cup of hot, hot water. Top it with a sprinkle of salt and stir. Then let it sit for at least an hour – once the onions turn pinkish, that’s how you know it’s working.

How to make my Fall Breakfast Scramble

Let’s make it together!

Step 1

Preheat the oven to 400℉. Line 2 baking sheets with foil or parchment paper. Slice the Delicata in half long ways and scrape out the seeds. Slice the squash into quarter inch pieces. Cut the sweet potato into thin slices or cubes. Place the squash on one baking sheet and the sweet potato on the other. Drizzle 1 tbsp of olive oil onto each pile along with a sprinkle of salt and pepper. Rub the oil into the veggies and then spread them out so they aren’t touching.

Step 2

Place the squash and sweet potato in the oven to roast for 10 minutes. Then remove each pan, flip the squash and potatoes, and return to the oven to bake for 10 more minutes, or until as crispy as desired. Remove and let cool.

Step 3

Make the pesto – here’s my recipe for it (just don’t make the noodles!).

Step 4

Prep the eggs. In a saucepan, heat the butter over medium high heat. Once melted, add all eggs and immediately scramble them with a spatula so that the yolks are broken up. Scrape the sides of the pan and stir the eggs almost constantly. It’s helpful to actually pick up the saucepan away from the heat every 10 seconds while you stir to prevent them from drying out or over cooking. Once the eggs look just set (but still creamy), it’s time to spoon the eggs into the bowls (about 2 minutes).

Step 5

In the same saucepan (after the eggs are out), add the chopped kale and 3 tbsp of water. Place the heat on medium low and put a lid on the saucepan so the kale steams. After 3-4 minutes, the kale will be vivid green and warm. Add it to the bowls (tongs are helpful to avoid excess moisture from getting in the bowls).

Step 6

Divide squash and sweet potato among the bowls. Add pickled red onions and drizzle with pesto. Enjoy!

Storage Directions

I like to make the eggs fresh before I eat them. But you can definitely store extra squash and sweet potato in the fridge in airtight containers. Keep extra pesto in a separate container – it will stay good for about 2 weeks. This bowl will taste better if you reassemble everything, rather than storing it all together.

Other recipes to try

If you liked my Fall breakfast scramble, here’s a few other recipes to try:

Falafel Bowls with Tahini Sauce

Blackberry Chicken Salad

Pesto Chicken Quinoa Bowl

Beet Pesto Bagel Sandwiches

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