1lb.turkey breakfast sausage, such as Diestel brandor your favorite
1 1/2cupscubed butternut squash
2-4tablespoonswater
2cupschopped dinosaur kale
8largeeggs
1/2cupmilk
salt and freshly ground black pepperto taste
1/2cupgrated cheddar cheese
Instructions
Preheat the oven to 400 degrees and grease an 8x8" baking dish with cooking spray.
Cook the sausage in a large skillet over medium heat, breaking up into small chunks with a wooden spoon until cooked through about 4-5 minutes. Place in a bowl and set aside.
Add the butternut squash to the skillet and sauté for 1 minute. Add 2 tablespoons water to the skillet and cook covered over medium heat until tender, about 7-10 minutes, stirring occasionally. Lower the heat if the pan becomes too hot and add more water if it becomes dry.
Add the kale to the pan with the butternut squash about halfway through the cooking time in order to wilt slightly.
Combine the sausage, butternut squash and kale and pour into an even layer in the bottom of the prepared baking dish.
Beat the eggs with the milk in medium bowl, then stir in 1/4 cup of the cheese. Pour the egg mixture evenly over the sausage vegetable mixture, then top with the remaining 1/4 cup of cheese.
Bake on the middle rack of the oven for 25-30 minutes or until set. Cool for 5 minutes, then slice, serve and enjoy!
Notes
This recipe is easily doubled to feed a crowd!
Save time by using frozen butternut squash in this recipe! Cook according to package instructions and drain well before adding to this dish.
This dish may be customized using any of your favorite vegetables or leftover roasted veggies!
Make this breakfast casserole vegetarian by omitting the sausage and dairy free by omitting the cheese.