Sausage and Butternut Squash Breakfast Casserole
Sausage and butternut squash has been one of my favorite combinations for a long time. Usually when I pair the two it is in a simple hash, but lately I have been making lots of these egg casseroles to have for breakfast during the week and my beloved squash and sausage is the perfect combination. Not only is it packed with protein, it's also extremely filling and will keep you going all morning. I like to add spinach to mine for some greens as well as red onion. You could also add bell peppers, mushrooms, and no one would blame you if you threw some cheese on top.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains eggs
dairy free
pescatarian
- 4 eggs
- 4 egg whites
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 2 tsp. olive oil
- 1/2 red onion diced
- 4 cups spinach chopped
- 1/2 tsp. oregano
- 1 lb. lean ground turkey sausage
- 2 cups butternut squash peeled and diced
- Carbohydrate 17.0468460496795 g
- Cholesterol 4.9 mg
- Fat 1.91080209845897 g
- Fiber 2.39080186199836 g
- Protein 9.44140661057692 g
- Saturated Fat 0.791798445388549 g
- Serving Size 1 1 serving (384g)
- Sodium 210.625820512803 mg
- Sugar 14.6560441876811 g
- Trans Fat 0.198957099334602 g
- Calories 115 calories
1 Preheat the oven to 400 degrees. 2 Heat a skillet over medium high heat. Add the sausage and cook until no longer pink, breaking it up as it cooks. Remove and set aside. 3 Add the olive oil to the pan. Once hot, add the butternut squash and red onion. Cook for 8-10 minutes until squash and onion are tender, adding 1-2 tablespoons of water if burning. Add the salt, garlic powder, oregano, and pepper. Stir together. Add the spinach and cook until it wilts, 1-2 minutes. 4 Whisk together the eggs. Add the sausage and butternut squash mixture to a baking dish sprayed with cooking spray. Pour the eggs over top. Bake for 25-30 minutes until eggs set and are cooked through.
