Kale & Delicata Squash Breakfast Egg Bake

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An incredibly simple and delicious healthy breakfast recipe, this Kale and Delicata Squash Egg Bake has quickly become one of my favorite ways to enjoy this flower-shaped autumn favorite!

You know what’s a truly beautiful thing?

A healthy, incredibly delicious recipe that’s also whip-it-up-in-no-time easy to make.

… that and delicata squash.

That bright yellow skin! Those green and orange stripes! The fun flower shapes when you cut it into slices!

(Come on now… don’t you agree it’s most definitely the most beautiful of all the squashes!?)

And this Kale & Delicata Squash Breakfast Egg Bake recipe has all of this and more!

It’s a healthy, low-carb twist on traditional eggs-in-a-basket, and has quickly become my favorite delicata squash recipe.

And if you’re hosting any overnight guests this holiday season, it’s the perfect breakfast — incredibly simple (a must, especially if you’re also hosting any holiday dinners or parties), seasonal, and restaurant-worthy impressive.

If you’ve never cooked delicata squash before, you’re in for a treat!

But you may be wondering, “Is the skin of delicata squash edible?”

Yes! Unlike zucchini or yellow summer squash, raw delicata squash’s skin is quite thick. But unlike butternut squash or spaghetti squash, the skin becomes very tender when cooked and so is edible.

Kale & Delicata Squash Breakfast Egg Bake

Serves: 3


  • 1 medium delicata squash, ends and seeds removed, and cut into 1/2 inch thick slices (10-12)
  • 6 eggs
  • 4 large curly kale leaves, deboned and ripped into bite-sized pieces
  • 1/2 yellow onion, minced
  • 2 tbs avocado oil*
  • 2 tsp all-purpose seasoning
  • 1/4 tsp mineral-rich sea salt

*Avocado oil is ideal for high-heat cooking, whereas olive oil is better suited for lower-heat cooking as it has a lower smoke point


  1. Preheat oven to 415°F.
  2. Line a 13×9-inch baking dish with parchment paper.
  3. Arrange the kale leaves in the bottom of the dish.
  4. Sprinkle the minced onion over the kale.
  5. Layer the squash slices over the kale and onion.
  6. Drizzle the olive oil and sprinkle the seasoning and sea salt on top of the vegetables.
  7. Bake for 20 minutes.
  8. Remove the dish from oven and crack the eggs on top, spacing them out evenly (you can break them right into some of the squash slices for an eggs-in-a-basket effect if you’d like).
  9. Bake for another 10 minutes-12 minutes — 10 minutes will give you slightly-runny yolks.
  10. Serve and enjoy!


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