Butternut Squash Goat Cheese Breakfast Casserole
Servings: 8 servings
Calories: 312kcal
Ingredients
- 24 oz butternut squash cut in ½ inch pieces*
- 12 oz cooked breakfast sausage links
- 12 large eggs
- ½ teaspoon salt
- 4-5 oz goat cheese
- 2 tablespoons chopped chives
Instructions
- 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 13x9 pan with parchment paper, using clips on the side to hold in place if needed.
- Cut the sausage into ½ inch pieces and place in the 13x9 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.
Notes
*This doesn't have to be exact, just close to this weight
*Leave the goat cheese out or use a dairy free cheese to keep this paleo
Nutrition
Calories: 312kcal | Carbohydrates: 11g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 316mg | Sodium: 578mg | Potassium: 514mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9657IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 3mg