Butternut Bacon Browns

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When I first began this new way of eating, breakfast required the biggest mental shift. What’s a girl to do without her scrambled eggs, or peanut butter toast?! If you find yourself in this position, I invite you to think differently. We eat the same ol’ breakfast because it’s what we know.

If you can shift your thinking about what constitutes a “normal” breakfast, you may be surprised by what you find. It can be comforting to have a nourishing soup for breakfast. It can feel like brunch if you have a salad. You might find that a hearty, veggie-heavy breakfast can sustain you better than pancakes. It just takes re-thinking what we’re used to.

Butternut squash is a great base for browns. Add bacon, green onions and seasonings, and you’ve got the beginnings of a yummy breakfast! Top them with applesauce, sauerkraut, or if you’ve reintroduced it, a runny egg.

I have indicated squeezing the browns into four tight patties. They have a nasty habit of falling apart, so squeeze hard, and turn them only once while cooking. Alternately, you can leave them fluffy in the pan, and turn them (once) in sections.

Wishing you love and deep healing!

3.5 from 4 reviews
Butternut Bacon Browns
Prep time
Cook time
Total time
Serves: 4
  • 2 slices AIP-friendly bacon (I use Applegate)
  • 2 cups grated butternut squash
  • ¼ cup finely chopped green onion
  • 1 tablespoon arrowroot starch
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  1. Place bacon slices in a large fry pan over medium heat. While they begin to fry, place the rest of the ingredients in a mixing bowl.
  2. Keep checking your bacon and turning it until it is browned and crisp. Remove bacon to a paper towel-lined plate to cool. (Turn heat off while bacon cools.) Reserve bacon grease in the pan.
  3. When cooked bacon is cool enough to handle, crumble it into the mixing bowl. Stir all ingredients to combine.
  4. Turn heat under bacon grease to medium/medium high. Form squash mixture into 4 tight patties. Fry them in the bacon grease until browned on each side, about 4 minutes per side, turning only once. (Alternately, you can leave them fluffy in the pan instead of forming into patties, and turn once in sections.)


About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.


  • Lauren says

    Hello! Assuming you’re starting with a cooked butternut squash and grating a cooked butternut squash, not a fresh one. Is this accurate?

  • Alexandra Spagna says

    Can you make and freeze these for batch cooking? Breakfast is my hardest meal since an egg and dairy allergy and needing to cut sugar out of my diet.

  • Rebecca says

    was wondering the same thing??? But I think you would have said cooked. And can’t imagine grading a cooked squash.

  • Rebecca Walsh says

    I followed the recipe but they did not hold together at all. So I sauteed the mixture and served it with grain free pasta and called the dish ” butternut and bacon macaroni and “cheese”.” I will get back to you with the results. ( I made it for my daughter)

  • Jen says

    This didn’t work for me. Wondering if squeezing the shredded squash between paper towels to absorb most of the moisture would help?

  • Debi says

    This didn’t work for me either. They fell apart and I tried to sauté although it turned out very mushy. The taste was good if you don’t mind the mushy texture. I’ve enjoyed so many of the recipes on this site but this one was disappointing.

  • Laurie says

    I added an egg to this recipe and due to issues with onions left out the garlic and onions. Added ground black pepper and these were a hit with my kids. The egg did well to hold it together. Thank you. I would have never thought of this.

  • Pam says

    I’m afraid this one is a bust. Without egg and more starch to hold these together they just fall apart in the pan. I squeezed them until water came out just as the directions say and even added a little more arrowroot. The taste was good but they turned into a greasy mess and stuck to the bottom of the skillet.

  • Dayanne says

    Great recipe, taste wonderful! I would suggest changing the directions to only use cast iron skillet and the temperature should be medium to medium low. I played around with it till it worked.

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