This Butternut Squash Goat Cheese Breakfast Casserole is packed with flavor and so hearty. A great make ahead breakfast that is gluten free and healthy.
I made this for Christmas breakfast and it was a big hit. The squash pairs perfectly with the sausage and goat cheese making it a savory and filling breakfast. I think this will become a family favorite and it’s simple to make which is so nice.
Parchment paper will be your best friend when baking eggs. It keeps them from sticking to the pan and no egg is wasted. I keep sheets on hand, but a roll works as well. Once you bake with it, you’ll never go back!
The goat cheese can be left out or replaced with a dairy free cheese to make this paleo. Everything else is compliant. I think a dairy free cream cheese would work great here and then your favorite breakfast sausage.
Customizable Egg Bake
I’ve made this with bacon in place of the sausage and it came out just as good. Also, cooked sweet potato could be used in place of the squash if you’d like. It’s definitely a dish with some flexibility. Use what you have or what you love and I’m sure it will be delicious. I’ve even seen some flavored goat cheese- that would be a delicious addition too!
Make Ahead Breakfast
This is a great dish to make ahead and eat all week. It rewarms great in the air fryer, oven or microwave, and tastes just as good as fresh. It’s so nice to have a filling breakfast prepped for the morning, making it so easy when you wake up. The squash can be baked ahead and kept in the fridge to make it come tougher quicker the day of baking.
I know you will love this butternut squash goat cheese breakfast casserole because it’s savory, hearty and so flavorful. Here are some more egg bakes to try:
Butternut Squash Goat Cheese Breakfast Casserole
- 24 oz butternut squash cut in 1/2 inch pieces*
- 12 oz cooked breakfast sausage links
- 12 large eggs
- 1/2 teaspoon salt
- 4-5 oz goat cheese
- 2 tablespoons chopped chives
- Preheat oven to 350° and line a sheet tray with parchment paper. Drizzle the squash with oil and sprinkle a little salt on it and bake it for 20-30 minutes, until tender. While that bakes, line a 13×9 pan with parchment paper, using clips on the side to hold in place if needed.
- Cut the sausage into 1/2 inch pieces and place in the 13×9 pan. Top with squash once it's baked. In a large bowl, crack alll the eggs and mix with the salt. Whisk and pour over the sausage and squash. Dollop the goat cheese on top, evenly distributing it. Bake 45-50 minutes, until the middle is set. Top with chives and serve.
- Store leftovers covered in the fridge for up to 10 days.