Lightly oil a large skillet and heat over a medium flame. Add the sausage and cook, breaking up, until well crumbled and cooked through ~ 6 minutes. Remove from the skillet and set aside.

If needed, add more oil. Add the potatoes and butternut squash and cover with a lid. Stir frequently, turning the cubes over. This takes 20 to 30 minutes to get the potatoes tender. When tender, sprinkle the cumin, chili powder, paprika, and a pinch of salt and pepper over the mixture. Stir to combine. Now add the white miso and stir to combine. Remove the mixture from the skillet and set it aside in a bowl.

Drizzle more oil and add the green pepper, red pepper, onion, and jalapeños to the skillet. Stirring frequently, cook until tender ~ 10 minutes. Add the garlic and continue to cook an additional minute or 2.

Add back the potatoes, butternut squash, and sausage crumbles. Stir to thoroughly combine. Top with the pepper jack cheese and cover with a lid until melted ~ 3 to 5 minutes.

Meanwhile, heat another skillet over medium-low to medium heat. Melt 1 TB of butter. Prepare the eggs in batches as desired. We made over easy, cooking about 2 minutes then gently flipping and cooking for about 10 seconds.

Enjoy!