Butternut Squash Breakfast Casserole

It’s Christmas Eve!!! Yea!!!! Vaughan and I headed to Breckenridge to spend the week with the family. We totally lucked out this year. A friend offered up his timeshare for this week and we JUMPED at the opportunity. There’s nothing more special then spending Christmas with a little one. My nephew is 5 years old and seeing Christmas through his eyes is so special. We are covered in snow and will be skiing in a couple days. I can’t wait to get some sleds on his feet and see how he takes to the snow. Vaughan was actually given strict orders not to head up the slopes… Do you really think he’s going to listen? NO! Even Goosey, elfTrystan’s Elf On The Shelf somehow managed to make his way up here. He’s been found in some interesting places.

Vaughan and my dad have already broken in some of the local bars and we’ve had plenty of laughs. Each day has been amazing. We can already check a couple things off our list: Snowmobiling, Shopping, Bar Hopping, Sleigh Rides, Hot tub-ing & COOKING!

I immediately took up post as the family “chef.”  Half assed prepped the menu a week before and stopped at Costco in Denver on our flight in to pick up groceries.  I think I may have over estimated a little how much my family eats. We are half way through our stay here and have barely made a dent in the food I bought. :-/  I have to say, it’s been a lot of fun cooking for this crew.

One of the items I ran across at Costco was a package of chopped organic butternut squash. Immediately I thought, I have to use this for breakfast, and did so the first day in. Made a butternut squash breakfast casserole that immediately scarfed down. Took a couple of pictures and had to post. I hope your Christmas is special as well and full of memories to relive down the road. Merry Christmas!

The Good Stuff:

  • 2-3 cups chopped butternut squash
  • 1/2 lb – 1lb sausage (I actually used and organic chicken and apple linked sausage. Used 4 links and chopped it up.)
  • 1 medium onion
  • 2 cloves garlic
  • 1 tablespoon bacon fat or grass fed butter
  • 2 handfuls baby spinach
  • Handful mushrooms
  • Salt & Pepper
  • 6-8 eggs

The How To:

  • Preheat oven to 400 degree.
  • Saute sausage, onion, mushroom, and garlic until cooked through and set aside.
  • Saute butternut squash in bacon fat or butter until just tender.
  • Add meat mixture and spinach to squash until spinach begins to wilt.
  • Place mixture in casserole dish.
  • Crack eggs over mixture, evenly spacing them out, careful not to bust the yolk.
  • Bake for 10-15 minutes or until eggs are cooked.

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Trackbacks/Pingbacks

  1. #WIAW : #GrassFedMeat Initiative & A New Best Bud - Serena Marie, RD dot com - September 25, 2013

    […] your eyes on this butternut squash breakfast casserole. This was totally delicious and fall-festive. Sweet and savory, I am officially obsessed with […]

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