Acorn Squash Breakfast Bowl

2 servings
Prep Time
Cook Time
Total Time
Indulge in this gooey breakfast bowl, made with leftover squash.


  • 1 leftover acorn squash, halved and cooked
  • ½ cup prepared tater tots or hash browns
  • ½ cup Roth Grand Cru®, shredded
  • 2 eggs, over easy or scrambled
  • 3 ounces leftover ham or bacon, chopped
  • Tomatillo salsa (optional)


  1. Preheat oven to 375 degrees.
  2. In each squash, place tater tots or hash browns. Top with Roth Grand Cru.
  3. Bake until cheese is browned (approx. 10 minutes).
  4. Top with egg, chopped ham or bacon and tomatillo salsa (optional).