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!



Butternut Squash and Brussel Sprout Egg Casserole

  • Difficulty: easy
  • Print



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

8 oz Brussel sprouts

2 tsp of sage (fresh and dried)

Coconut Oil



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


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


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.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s