Butternut Squash Breakfast Risotto with Fried Egg and Bacon

gluten freemeat & poultry
Butternut Squash Breakfast Risotto with Fried Egg and Bacon

Butternut Squash Breakfast Risotto with Fried Egg and Bacon

One of the reasons I love spiralizing the most is because it really does revolutionize the way you perceive vegetables.

I remember a couple of years ago, I was a strict fruit, granola, Greek yogurt kinda breakfast gal.

Now, I look to get more vegetables in at the start of the day and save the fruits for snacks and desserts.

Butternut Squash Breakfast Risotto with Fried Egg and Bacon

The other weekend, I was out to breakfast and I ended up getting bacon butternut squash “hash browns” with a salad. I stayed full and felt energized and nourished.

Even in the mornings now during the week, I have been branching out – taking more time for myself and my breakfast.

The spiralizer allows you to enjoy vegetables in a totally new way and adjust your tastebuds.

Butternut Squash Breakfast Risotto with Fried Egg and Bacon

For instance, you’d probably never think of eating risotto for breakfast, would you? And if you would, then I have a lighter version for you today that won’t weigh you down for the rest of the day but will fill you up – in the good way, not the bloated way.

Plus, this breakfast “risotto” bowl has all the typical breakfast fixings – bacon, eggs, cheese. Mmmm.

Butternut Squash Breakfast Risotto with Fried Egg and Bacon

The butternut squash rice is absolutely divine – its inherent sweetness combined with the saltiness of the bacon and the creaminess of the cheese is seriously addictive. But it’s okay, it’s less than 300 calories a serving – and provides 138% of your daily Vitamin A count. Fancy that!

You can easily transform this into a dinner by subbing out the egg and bacon for something heartier like a baked chicken or even some meatballs.

Butternut Squash Breakfast Risotto with Fried Egg and Bacon

Will you ever think of breakfast the same again?

How to Spiralize Butternut Squash

Nutritional Information & Recipe


Butternut Squash Breakfast Risotto with Fried Egg and Bacon

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4


  • 4 strips of bacon
  • 4 whole large eggs
  • about 2 tablespoons freshly minced parsley to garnish
  • For the risotto:
  • 1 large butternut squash peeled, Blade C
  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • salt and pepper to taste
  • 1/2 cup chicken broth + more if needed
  • 1/4 cup shredded mild cheddar cheese
  • 1/4 cup shredded Havarti cheese


  • Pulse the butternut squash noodles in a food processor until rice-like, then set aside.
  • Place a large skillet over medium-high heat. Once heated, add in the bacon and cook until crispy. Transfer to paper towel lined sheet and set aside.
  • Heat the 1 tablespoon olive oil in a large pot over medium heat. Once oil is shimmering, add the garlic and cook for 30 seconds or until fragrant. Add the butternut squash rice, season with salt and pepper and stir. Cook for 2 minutes to heat through, then add the broth. Lower heat to low to bring to a simmer. Cook for 10-15 minutes or until broth fully reduces. Remove the pot from heat and fold in the cheeses. Stir until cheese has fully melted and then crumble the bacon and add in and stir to combine.
  • Once risotto is almost done, using the same skillet used to cook the bacon, wipe it down and place over medium-high heat and once heated, add in the eggs. Cook the eggs until whites are set.
  • Spoon risotto into bowls and top with fried egg and garnish with parsley. Serve hot.

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Julie F says:
I can't wait to try this!
Ali Maffucci says:
Thanks Julie! Currently having leftovers :)
Jen says:
This recipe looks amazing!!! All the Tessemae's flavors look great! But the Cracked Pepper!!
Natasha says:
Tessemae's Lemon and Garlic sounds delicious!
Megan says:
I recently developed a new love for savory breakfasts...steel cut oats with a soft-cooked egg and vegetables? Amazing! This looks so much like something I'd love! Do you think the risotto would reheat well? Or at least store spiralized in the fridge before cooking? I am the only one in my house would eat it and my morning prep time is limited.
Ali Maffucci says:
Yes, I reheated it this morning!
Megan says:
Sweet! Thank you! I'm going to pick some squash up tonight! :)
Shelley Meyers says:
I do love breakfast especially eggs!!!
The sauces look delicious! I need to get one of the Spiralizers for myself and my brother! And use these sauces on the veggie dishes. Thank you for the chance to win!
Kimberly says:
Probably super fatty fat, but seems like cooking the butternut squash in the bacon fat would be delish!
Diane says:
Soy ginger would be my first choice to try.
Liz says:
I am looking forward to trying this delish looking breakfast & Tessemae's BBQ sauce-can't seem to find it although the dressings I've tried are wonderful.
Denise M says:
Southwest Ranch and Zesty Ranch sound delicious
Marisa says:
Zesty ranch!
Marianne Galluzzo says:
Speaking of dishes for breakfast, I have been eating your pears, farro and walnuts recipe from your cookbook for breakfast. It is delicious and so filling. LOVE
Ali Maffucci says:
Oh what a good idea!
Theresa says:
I cannot wait to try these!
Angela says:
Eggs go so well with the butternut squash, I can only imagine how the bacon adds to the flavor. Can't wait to make this over the weekend.
Kim says:
If I don't have a food processor to "rice" the squash noodles, would I just chop them finely? This sounds delish; can't wait to get your cookbook!
Olivia says:
I've made a few of the carrot noodle "rice" recipes by chopping the noodles, and it works perfectly! (just takes a little longer, obviously, but totally worth it) Finally got a food processor though, and christened it with this recipe: SO GOOD!
Shelby says:
Do I have to cook the butternut squash a certain way before I make the noodles? I have never really cooked with it before, and it is very new to me.
Shelby says:
Update.... This is so amazingly good! The only thing is i accidentally put too much broth in it and was a bit more mash than rice-like but still tasted great! I also added some chopped mushrooms and spinach and took it to a new level! Will be making this many more times!!
Courtney says:
I made this last night and it was so delicious! I didn't include the white beans due to Passover but still such a filling meal. I was concerned about the butternut squash noodles for my husband but by the time I could ask, he had already finished his plate. I realized that was a good sign. I will definitely be making this again and look forward to making more recipes from the Inspiralized cookbook! Thanks!
Erica says:
Just tried this recipe with a vegan bacon and loved it. "Riced" butternut squash is the best! Can't wait to try something else! Enjoy! Erica
Janet says:
Hi Ali.... do you have a recipe for chicken broth... we don't seem to get it over here. xx
Kat says:
" The spiralizer allows you to enjoy vegetables in a totally new way and adjust your tastebuds ". SO TRUE! This looks great and I have to try it. I am a huge proponent of eating when you are hungry and eating what you want when you want not necessarily - say - typical breakfast food for breakfast etc. so this is excellent. Enjoy your day, my friend!
Amanda Millner says:
I just made this dish for breakfast this summer and I am blown away! It was so good! My boyfriend, who hates squash, even said it was good and that he'd eat this for breakfast. This will definitely be a go-to weekend breakfast for me.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.