Butternut Sage Breakfast Casserole
Hello September! As sad as I am to say See Ya Later to Summer, I LOVE FALL! It is probably my most favourite time of the year. Being snuggled up in boots and scarves. My favourite!
Along with fall comes squashes! Squashes are awesome carbohydrates packed with plenty of micronutrients (i.e., vitamins and mineral goodness). So let’s get to it. What you are really here for, the recipe! This one is sooooo easy and takes minimal ingredients.
400g diced butternut squash*
1 T ghee or butter, melted
380 g Free From pork breakfast sausage (1 package removed from casing)*
350g egg whites
2 whole eggs
1 T fresh sage, chopped
- Preheat oven to 400F
- Toss diced butternut squash in the melted ghee in 9×13 pan. Season with salt. Bake in the oven for 20 min.
- While squash is baking, fry sausage in pan over medium heat until no pink remains.
- Whisk egg whites and whole eggs together, mix in chopped sage.
- After squash is done baking, reduce oven heat to 350F.
- Layer in cooked sausage over baked squash. Then pour egg mixture over. If you want to get all fancy, top with one or two sage leaves.
- Toss that bad boy back in the oven for another 30 min or so.
Makes 6 servings
Per serving: 216 cals, 11g fat, 11 carbs, 19g protein
- you can purchase pre-diced frozen squash to make your life easier.
- I got the breakfast sausage from Superstore. Hallmark also has a turkey bratwurst that would be tasty and macro. friendly. I removed the meat from the casing but you could also just cook the sausages and chop up to make your life even easier.
- Sub out the whole eggs for more egg whites to make it lower in fat…or add more egg whites to increase the protein.
- Try not to eat all of it out straight out of the pan…like me and Glenn did…