1) In a large cast-iron skillet over medium heat, add bacon and cook slowly until fat renders out and bacon is crispy, 7-8 minutes.
2) Meanwhile, peel butternut squash and cube into about ½-inch cubes. You can also purchase pre-cubed butternut squash which can be a time-saver. When bacon is crispy and browned, remove it from the skillet and pour off bacon grease, leaving about 2 tablespoons of bacon grease. Add butternut squash and cook, stirring occasionally, until butternut squash is tender, about 12-15 minutes.
3) While butternut squash cooks, add a small drizzle of bacon grease to a separate nonstick skillet over medium heat. Crack in eggs (I like one per person) and cook for 2-3 minutes until egg whites are set. You can then cover and steam for 30 seconds for sunny-side up eggs or flip and cook briefly for over-easy eggs.
4) When butternut squash is tender and browned in spots, add bacon back to the skillet and season with red pepper flakes, salt and pepper. At the very end of cooking, drizzle with honey for a special sweet twist.
Serve the skillet topped with eggs and garnished with fresh chives.