A good breakfast casserole is one of my favorite things to make, and there are countless versions to breakfast casseroles!! I came across this version of a breakfast casserole with butternut squash and wanted to share! Enjoy!
Butternut Squash Breakfast Casserole
- 2 pounds (907g) butternut squash cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, vertically sliced
- 8 ounces (227g) lean turkey breakfast sausage
- 5 ounces (142g) fresh baby spinach
- 1 cup (237ml) 2% reduced-fat milk
- 1/2 cup (57g) grated aged Gruyere
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 large eggs
- 1/4 cup (28g) shredded Parmesan
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
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