Description
To change things up a bit, you can add 1/2 a red bell pepper along with the onions or swap the breakfast sausage for Italian sausage.
Ingredients
Scale
- 1–2 cups diced, roasted butternut squash*
- 8oz bulk breakfast sausage
- 1/2 medium onion
- 1 cup greens (spinach, kale, or arugula work well)
- 6–8 eggs
- salt and pepper
- olive oil
Instructions
- In a medium saute pan, brown the sausage over medium heat. Remove to a plate. Add onion to the sauté pan and cook over medium-low until slightly caramelized.
- In a medium bowl, whisk together eggs. Stir in roasted squash, cooked sausage and onions. Fold in the greens. Sprinkle with salt and pepper.
- Line a 10″ cast iron skillet, 8×8″ baking dish, or a 9″ cake pan with parchment paper. Pour egg mixture into the baking dish.
- Bake at 400 degrees for 20-25 minutes, or until the center is just set. Allow to cool slightly before slicing to serve.
Notes
*To roast butternut squash: Peel, seed, and dice the squash. Drizzle with olive oil and sprinkle generously with salt. Spread out over a baking sheet. Roast at 375 degrees for 30-40 minutes, stirring once for even browning.