Ingredients

The following ingredients have 4 Servings
  • 1-2 cups diced, roasted butternut squash*
  • 8oz bulk breakfast sausage
  • 1/2 medium onion
  • 1 cup greens (spinach, kale, or arugula work well)
  • 6-8 eggs
  • salt and pepper
  • olive oil

Instruction

  • In a medium saute pan, brown the sausage over medium heat. Remove to a plate. Add onion to the sauté pan and cook over medium-low until slightly caramelized.
  • In a medium bowl, whisk together eggs. Stir in roasted squash, cooked sausage and onions. Fold in the greens. Sprinkle with salt and pepper.
  • Line a 10″ cast iron skillet, 8×8″ baking dish, or a 9″ cake pan with parchment paper. Pour egg mixture into the baking dish.
  • Bake at 400 degrees for 20-25 minutes, or until the center is just set. Allow to cool slightly before slicing to serve.