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
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.
