Butternut Squash Egg Bake

A couple of weeks ago I was looking for a more filling breakfast and knew that I would need to make a breakfast casserole in order to get back in the routine.  I scoured a few online recipes and decided to make one that didn’t include cheese, potatoes, or bread.  I had also found some great sausage at Lucky’s Market and wanted to make sure to use it in the casserole, rather than the ham I usually incorporate.

 

Butternut Squash Egg Bake

1 lb breakfast sausage
1/2 tsp garlic powder
1 tsp salt
1/4 tsp thyme
1/2 tsp sage
red pepper flakes
pepper
5 c cubed butternut squash
1 onion, diced
1 bell pepper, diced
8 eggs
1/2 c milk
salt and pepper

In a skillet, combine sausage through pepper.  Cook until almost done and add onion and pepper.  While this is cooking, spread squash onto a lined pan and bake at 350 for 30-40 minutes, until roasted.  In a pan sprayed with oil, place the cooked squash.  Place the sausage on top of the squash.  Mix together eggs, milk, salt and pepper and pour over the squash and meat mixture.  Bake for 30 minutes or until eggs are set.

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