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Sausage and Squash Frittata

  • Author: One Lovely Life


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.


  • 12 cups diced, roasted butternut squash*
  • 8oz bulk breakfast sausage
  • 1/2 medium onion
  • 1 cup greens (spinach, kale, or arugula work well)
  • 68 eggs
  • salt and pepper
  • olive oil


  1. 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.
  2. In a medium bowl, whisk together eggs. Stir in roasted squash, cooked sausage and onions. Fold in the greens. Sprinkle with salt and pepper.
  3. 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.
  4. Bake at 400 degrees for 20-25 minutes, or until the center is just set. Allow to cool slightly before slicing to serve.


*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.