Go Back
+ servings

Whole30 Harvest Skillet

A one pot, Whole30 breakfast that will is egg free and easy to make ahead with turkey leftovers. Bacon, butternut squash, apple, spinach and turkey are all sautéed together to make a quick and tasty meal everyone will love. 
Course Breakfast, Main Course
Cuisine American
Diet Paleo, Whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 348kcal
Author Lauren


  • 5 slices bacon (no sugar added)
  • 1 small yellow onion , diced
  • 3 cups butternut squash , peeled and cut into ½-inch cubes
  • 1 apple , cut into ½-inch pieces
  • pinch nutmeg
  • pinch cinnamon
  • 2 cloves garlic , minced
  • salt and pepper
  • 6 cups spinach or kale , roughly chopped
  • 16 ounces cooked chicken or turkey breast , shredded (about 4 cups)


  • Heat a bacon in a large skillet over medium heat. Cook until crispy on both sides (around 3 minutes on the first side and 1 minutes on the second) and remove from pan to cook on a plate line with paper towels. 
  • Add onion and squash to the pan and continue to cook over medium heat until the squash has softened, around 5-7 minutes. Once the squash has cooked, add the apple, nutmeg, cinnamon, garlic, ½ teaspoon salt and ¼ teaspoon of black pepper. Sauté until the apples are just tender and add the greens and chicken. Chop the bacon slices and add those to the pan as well. 
  • Turn off the heat on the stovetop and allow to meat to warm and greens to wilt. Serve once the meat has just warmed. 


Calories: 348kcal | Carbohydrates: 25g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 106mg | Sodium: 746mg | Potassium: 780mg | Fiber: 5g | Sugar: 9g | Vitamin A: 15400IU | Vitamin C: 54.5mg | Calcium: 130mg | Iron: 2.3mg