Acorn Squash Breakfast Bowl with Runny Eggs & Grand Cru®

2 servings
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Shake up your breakfast routine with eggs atop a savory acorn squash half.


  • 3 ounces chopped ham
  • 2 eggs
  • Prepared tomatillo sauce, at room temperature or warmed (optional)


  1. Heat oven to 350°F.
  2. Place squash halves in baking dish, cut-side-down. Bake 30 minutes, turn squash cut-side-up.
  3. Bake 30-35 minutes more, or until squash is tender. (The squash can also be baked ahead of time and refrigerated.) Increase oven temperature to 375°F.
  4. Divide tater tots between squash halves. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted and begins to brown.
  5. Meanwhile, heat small greased skillet. Add ham and cook until warmed through, stirring. Remove ham.
  6. Prepare eggs, either over easy or scrambled, adding butter to skillet if necessary, for cooking.
  7. Place an egg on each squash half, scatter ham over. Serve immediately with tomatillo sauce, if desired.