Butternut Squash Egg Bake with Sausage
This egg bake recipe is simple and delicious, and the perfect dish for a fall brunch. Warm and comforting, filled with roasted butternut squash, sausage and spinach, it’s a great way to start any day.
Ingredients
Roasted butternut squash
- 1½ cups frozen butternut squash cubes
- 2 teaspoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Egg Bake
- 13 ounces ground breakfast sausage
- 2 cups baby spinach
- 1 cup shredded mozzarella cheese, divided
- 6 eggs
- 1 cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Roast the butternut squash: Preheat the oven to 425°F (220°C). Toss the frozen squash in the olive oil, salt, pepper, onion powder and garlic powder, breaking up any pieces that are frozen together, and spread out on a baking sheet in an even layer. Roast for about 20 minutes, until the squash is fork tender and slightly browned and crispy in places.
- Cook the sausage: In a medium sized skillet, add the ground sausage and cook over medium heat until cooked through.
- Preheat oven to 350°F (180°C). Grease a 9” square baking dish and set aside. Spread the roasted butternut squash, cooked sausage, spinach, and ½ cup of the mozzarella cheese evenly across the bottom of the baking dish.
- In a large bowl, beat the eggs and milk until blended. Stir in the salt and pepper. Pour the egg mixture into the baking dish. Top with the remaining ½ cup of shredded cheese.
- Bake, uncovered, for 50 to 55 minutes or until browned and puffed and the centre no longer jiggles. Let stand 5 to 10 minutes before slicing and serving.
Notes
Top Tips
- Make it ahead – to make for an easier, mess-free morning, make it the night before and bake it in the morning. Once you’ve made the dish, cover with plastic wrap and keep in the fridge overnight. When it’s time to bake, set it out on your counter while your oven preheats and then bake uncovered as normal. This is especially helpful if you’re hosting breakfast or brunch for a crowd. Alternatively, you can also just roast the butternut squash and cook the sausage up to a day before and store in the fridge until you’re ready to assemble to the dish for faster prep the day of.
- Double up – this recipe can be doubled and baked up in a 9” x 13” baking dish to serve 12.
- Great for meal prep – this dish is great for meal prep. Refrigerate up to 4 days and reheat in the microwave.
- Make it vegetarian – leave out the sausage and double the amount of butternut squash.
- Leftovers – store any leftovers in the fridge up to 4 days and reheat in the microwave.
- Freezer friendly – this dish freezes really well. I like to slice it into serving sizes and wrap each slice tightly in plastic wrap and freeze in a freezer safe container or freezer bag. You can thaw overnight in the fridge or defrost in the microwave. Reheat in the microwave. It will keep in the freezer for 1 to 2 months.
Nutrition
Serving: 1 sliceCalories: 353kcalCarbohydrates: 7gProtein: 21gFat: 26gCholesterol: 225mgSodium: 982mgFiber: 1gSugar: 3g
Nutritional information shown is an estimate only.
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