Blog Post · Recipe · Uncategorized

Butternut Squash Brussel Sprout Egg Casserole

I posted this delicious dish on Facebook and I had multiple requests for the recipe.  It is very easy to make and you can substitute any of the vegetables used.  I prefer making my own sausage mixture, and try to avoid unhealthy pre-packaged sausage.  You can sub in a different meat too!  Enjoy!

 

squash-and-brussel-sprouts

Butternut Squash and Brussel Sprout Egg Casserole

  • Difficulty: easy
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Ingredients

Ingredients

Half a Butternut Squash – cut in cubed (I buy pre-cut)

8 oz Brussel sprouts

2 tsp of sage (fresh and dried)

Coconut Oil

Salt

Sausage:

1 lb Organic Pork (you can use ground chicken or turkey)

Sausage Spice Blend:

1/8 ts All spice

1/8 ts Cayenne pepper

½ ts Fennel seeds

¼ ts Nutmeg

1/8 ts Red pepper flakes

¼ ts Rosemary

¼ ts thyme

¼ ts Garlic powder

¼ ts Onion powder

Salt and black pepper

Directions

10 eggs or (12 egg whites or you can do half whole eggs, half egg whites filling casserole dish)

Directions:

Preheat Oven 350 degrees.  Toss Squash and Brussel Sprouts with coconut oil and place in casserole dish.  Place in over and cook for 45-40 minutes.

Mix Sausage spice blend with ground pork .  Place mixture in a pan and cook thoroughly.  When Squash and Sprout mix is completely cooked, add sausage to the casserole pan and then add the eggs.  Cook in over for another 40-50 minutes until the eggs are cooked through.

I actually made the veggies the day before for another meal, so all I had to do was put them in a casserole dish (cold) and add everything else and cook.  Also, the amount of vegetables that you use really doesn’t matter, it’s all based on your preference.

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