Sausage & butternut squash breakfast casserole
10 ounces butternut squash, cubed
6 mild Italian sausages, casings removed
1 teaspoon butter
1/2 cup water
3 cups baby spinach
1 cup half & half
2 tomatoes, diced
2 green onions, sliced
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups shredded cheddar cheese
Preheat oven to 400°F.
Grease a 9” square casserole dish and set it aside.
Heat a large skillet over medium-high heat.
Cook sausage, stirring frequently to crumble.
Once the sausage is cooked, transfer it to a paper towel-lined plate to absorb some of the grease.
Leave the remaining grease in the pan.
In the same skillet, heat 1 tsp butter over medium-high heat.
Add in butternut squash and sauté for 5 minutes.
Stir in water and continue to cook until tender.
Add in spinach and cook until wilted, about 3 to 4 minutes.
Remove from heat.
In a large mixing bowl, whisk together eggs and cream.
Stir in tomatoes, green onions, oregano, garlic powder, salt, and 1 cup of cheddar cheese.
Add in sausage and butternut squash mixture and stir to combine.
Pour mixture into casserole dish.
Bake for 40 to 50 minutes or until eggs are set and cooked.