This savory breakfast is like a butternut squash hash, rich with sautéed onions and crumbled sausage and held together with a classic egg custard. We call for pre-cut squash because it saves up to 10 minutes of prep time. Be sure to use fresh squash because frozen squash gets mushy. To get a head start, you can bake the entire casserole a day or two in advance and reheat pieces in the microwave. Or assemble everything in the casserole dish and refrigerate, unbaked. The next morning, let the casserole stand at room temperature while the oven preheats, then bake until set (you’ll need to bake a few minutes longer).
Active time: 23 minutes Total time: 55 minutes
Butternut-Sausage Breakfast Casserole Ingredients Directions Preheat the oven to 375°F (190ºC). Lightly coat a 13-by-9-inch baking dish with cooking spray. Place butternut squash in a large microwave-safe bowl; cover with plastic wrap and pierce once to vent. Microwave on high for 5 minutes. Uncover bowl. Meanwhile, heat a large (12–14-inch) non-stick skillet over medium-high heat. Add oil to the pan and swirl to coat. Add onion; saute until onion begins to brown, about 6 minutes. Crumble sausage into the pan; cook until browned, about 3 minutes. Add squash to pan; saute until squash is almost tender, about 5 minutes. Gradually add spinach, stirring until spinach wilts. Pour mixture into the prepared baking dish. In a large bowl, whisk together milk, Gruyere, salt, pepper and eggs. Drizzle egg mixture over squash mixture. Sprinkle evenly with Parmesan. Bake until set, about 30 minutes. Broil 2 minutes to brown the top, if desired. Cut the casserole into 8 equal pieces. Serves: 8 | Serving Size: 1 piece Nutrition (per serving): Calories: 241; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 39mg; Sodium: 457mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 6g; Protein 18g Nutrition Bonus: Potassium: 180mg; Iron: 14%; Vitamin A: 83%; Vitamin C: 16%; Calcium: 23%
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