Mexican Breakfast Hash (Whole30 - Paleo - GF)

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This Mexican Hash is one of my favourite healthy Whole30 breakfast recipes. It’s packed with spicy cubes of butternut squash, chorizo, spinach, jalapenos and lots of Mexican spice all topped with baked eggs. This crowd pleasing hash is Whole30, Paleo, Gluten Free, Grain Free and SCD legal.

I seem to spend a large portion of each work week dreaming of all of the delicious breakfast recipes I will make on Saturday and Sunday mornings. Unfortunately once the weekend rolls around, the mornings seem to fly by before I’ve even had a chance to crack an egg. To combat the weekend breakfast rush I have started making dishes that can be prepared the night before and quickly heated the next morning. This Mexican Hash is one of my favourite make ahead dishes with everything you could ask for in a breakfast.

Why is it the answer to all of our breakfast prayers? Well for starters, let’s be honest, anything with Mexican flavours and topped with avocado has a fairly high probability of being delicious. Next, you can make most of this recipe the night before and then throw it all together and bake in the oven with eggs the next morning. This makes it a great dish to serve to guests or if you are short on time, no chopping onions at 7am woohoo!

Another great thing about this dish is that there is no limit to the time of day it can be served, the flavour are great for any meal so if you are busy and don’t get around to making breakfast until 3pm, no one will complain.

So what exactly is in this Mexican Hash? Well there are cubes of butternut squash which are tossed in cumin and smoked paprika and then baked in the oven until crisp. In a pan, onions are sautéed with peppers, spinach, spicy chorizo and jalapenos and then seasoned with more cumin and a splash of lime juice. The veggies are all added together with the butternut squash, topped with eggs and then baked in the oven until the egg whites are firm and the yolks are slightly runny. Just before eating, the dish is topped with coriander and served alongside avocado or salsa and lime wedges.

You could also serve this dish with fresh tortillas or lettuce wraps that can be filled with the mixture and wrapped up into a breakfast burrito. To make this dish Specific Carbohydrate Diet legal I have used butternut squash but for those not following the diet, sweet potatoes would be a great substitution.

Here are a few other breakfast recipes that you might enjoy:

Mexican Eggs Benedict
Breakfast Tacos
Greek Breakfast Frittata
Ratatouille Baked Eggs

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Mexican Hash

Every Last Bite

This Mexican Hash is a delicious and healthy breakfast everyone will love. Its Paleo, Whole30, SCD Legal, Grain/Gluten Free & Dairy Free.

4.88 from 16 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 3 people

Calories 379 kcal

Ingredients

2 cups cubed butternut squash approx 1 small squash
2 tbsp oil
1/2 tsp smoked paprika
2 tsp ground cumin
pinch of salt
1/2 onion diced
1 tbsp jalapeno pepper finely diced + more for garnish
1 red bell pepper chopped into small pieces
1/2 cup chopped chorizo
1 1/2 cups spinach
1 tsp lime juice
1 tbsp cilantro
3-4 eggs depending on the size of your skillet
1 avocado

Instructions

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Peel and remove the seeds from the butternut squash and cut into small 1/2 inch sized cubes. Place the cubes in a bowl with 1 tbsp oil, smoked paprika and 1 tsp cumin and toss so that each cube is well seasoned. Place the butternut squash on a baking sheet and bake in the oven for 20 minutes.
While the butternut squash cooks, in a cast iron skillet or oven proof frying pan saute the chorizo in 1 tbsp oil with a pinch of salt, the diced onion, peppers and 1 tbsp of the diced jalapeno. Once the onion becomes translucent (4-5 minutes) add in the spinach, 1/2 tsp lime juice and 1 tsp cumin. Cook for another minute.*
Add the butternut squash to pan with the veggies and stir to ensure everything is evenly mixed. Create 3-4 wells in the mixture and crack an egg into each.
Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs.
Remove from the oven and serve with sliced avocado and wedges of lime.

Notes

*You can cook up to this stage the night before and store in the fridge. In the morning remove from the fridge and heat in a pan until warm before cracking in the eggs

Nutrition

Calories: 379kcalCarbohydrates: 23gProtein: 12gFat: 28gSaturated Fat: 5gTrans Fat: 1gCholesterol: 175mgSodium: 313mgPotassium: 955mgFiber: 8gSugar: 5gCalcium: 113mgIron: 4mg

Tried this recipe?Leave a comment below and let us know how it was!

Breakfast Cinco de Mayo Eggs Sunday Brunch

originally posted December 19, 2014 — last updated March 31, 2023by Every Last Bite

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37 comments on “Mexican Breakfast Hash”

Supriya Kutty — December 28, 2023 @ 10:49 am Reply

Your culinary expertise has become a guiding light in my kitchen. I recently tried your recipe and was amazed by the depth of flavors. This new addition is calling my name, and I can’t wait to embrace the culinary journey it promises. Thank you for sharing your passion and skill with us!
coreball — April 11, 2023 @ 6:45 am Reply

This was a great breakfast, but I believe it would be great with any meal. I used sweet potatoes instead of squash, and I’ll probably keep making it that way.
Fredah Wairimu — November 11, 2021 @ 9:01 am Reply

Super super tasty
sayf — October 14, 2021 @ 11:08 am Reply

Perfect recipe
sayf — October 14, 2021 @ 11:08 am Reply

Perfect recipe
donnaQuixote — June 20, 2021 @ 9:12 pm Reply

Excellent recipe. No changes made except we used potato cubes instead of butternut since that’s what we had. Daughter (19) made for her dad for Father’s Day!

See Also
An American Classic Cuisine
Paul Forster — May 16, 2021 @ 4:53 am Reply

This made a fantastic breakfast although I think it would work well for any meal. I substituted sweet potatoes for the squash and will probably continue cooking it that way.
Diana — July 5, 2020 @ 8:20 pm Reply

My husband loved this, but he prefers his egg whites cooked a lot harder, so the next time I make this, I’ll cook the eggs separately and serve this on the side. I used ground hot italian sausage and left out the jalepino peppers.
Kasandra — June 19, 2020 @ 12:23 am Reply

I can’t believe I’ve never rated this recipe because I’ve made it almost weekly for years. This is my go-to brunch recipe. It’s delicious and very customizable. If you’re missing one ingredient it’s not the end of the world. I normally substitute the butternut squash for sweet potatoes. Adding some black beans is also great as a substitute for the meat. I sometimes add some cooked slices of bacon and melt some cheese at the very end. Seriously, the possibilities are endless! Thank you for sharing this recipe. It always makes me look forward to weekend!
Amber — December 31, 2019 @ 9:48 pm Reply

This was a great thing to make for “brinner” last night (breakfast for dinner). I’ve been doing the SCD for 2 months due to Crohn’s and I am so glad I found your site full of great meal ideas. Made this hash with your Lime Coconut Macaroons for dessert (a good way to use up the rest of the fresh lime). Thank you!
Janice — September 25, 2018 @ 1:47 am Reply

Loved this recipe. Made this weekend. Substituted shredded potatoes for butternut squash as that is what I had and used left over ground turkey for chorizo. So quick and delicious.
- Every Last Bite — October 6, 2018 @ 12:51 pm Reply
  
  So happy that it worked with the substitutions! Thanks for the feedback 🙂
Hayley G — November 4, 2017 @ 6:40 pm Reply

Yum!!!! I made this today with a few substitutions. I used baked beans in place of chorizo, as I don’t like meat, and I replaced the peppers with cherry tomatoes. Turned out amazing! I added the beans right after I cooked the onion and veggies.
My husband described this meal as one of my best breakfasts yet, and believe me – I make him lots of breakfasts!
- Hayley G — November 4, 2017 @ 6:41 pm Reply
  
  Oh ya, and I also subbed the squash with sweet potato. Worked perfectly, just baked the sweet potato at 425 rather than 350.
Sarah — November 1, 2017 @ 8:16 pm Reply

Amazing meal, worth making again. Cast-iron skillet adds so much flavor. But did you forget to include eggs in the list of ingredients? Thanks again for the recipe!
- Every Last Bite — November 1, 2017 @ 8:22 pm Reply
  
  How embarrassing! One of the most important ingredients! Thanks for pointing that out Sarah and for such a kind comment, I’m so happy you enjoyed the recipe!
Pritika — December 21, 2015 @ 2:44 pm Reply

what could i add instead of chorizo to make it vegetarian? thank you 🙂
- Bethany — January 3, 2016 @ 4:22 pm Reply
  
  Morningstar has frozen chipotle black bean crumbles that’s a good flavored meat substitute. Its not the same but it could be a delicious replacement. We put it in tacos and it’s really good.
- Mouse — January 21, 2016 @ 9:02 am Reply
  
  There is Soyrizo… all the flavor (spices) of chorizo, but made with soy 🙂 I find it in Safeway in an almost hidden little end aisle refrigerator section with packages of soy. It also freezes well.
  - Every Last Bite — January 28, 2016 @ 9:10 am
    
    Thanks for the great tip!
Jean — November 5, 2015 @ 3:22 am Reply

Made tonight, family loved it. Used arugula instead of spinach
Easy, satisfying meal!
Thanks for the great recipe
- Every Last Bite — November 6, 2015 @ 2:10 pm Reply
  
  So happy to hear your family enjoyed it!
Loshini Karu — October 25, 2015 @ 1:20 am Reply

this looks amazing!! How can I make this if I don’t have an oven proof pan? :/
- Every Last Bite — October 28, 2015 @ 5:43 pm Reply
  
  Thats not a problem at all! I only recommend using an ovenproof pan to cut down on dishes to wash. For step 4, simply use a frying pan instead of an ovenproof pan to cook the chorizo and veggies and then for step 5, place everything into a baking dish before adding in the eggs. I hope you enjoy!
Chelsea — January 4, 2015 @ 6:58 pm Reply

This is so delicious!!! I made this for breakfast today and it was amazing and filling. Very easy to make when you’re a little sleepy too! 🙂
- Every Last Bite — January 5, 2015 @ 9:53 pm Reply
  
  I am so happy to hear you liked it Chelsea! I am not a morning person so easy is always key 🙂

Mexican Breakfast Hash (Whole30 - Paleo - GF) | Every Last Bite (2024)