Healthy Egg Bake with Butternut Squash & Chicken Sausage
This healthy egg bake is made with roasted butternut squash and chicken sausage for a protein-packed, make-ahead breakfast. Perfect for busy mornings or breakfast-for-dinner.
Equipment
Ingredients
- 2 cups butternut squash peeled and diced small
- 1 tablespoon olive oil
- 8 large eggs
- ½ cup milk dairy or unsweetened non-dairy
- 10-12 oz chicken breakfast sausage cooked, crumbled (use plain ground chicken/turkey to reduce sodium)
- ½ cup shredded cheese cheddar, mozzarella, or Colby Jack
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Toss diced butternut squash with olive oil and cinnamon. Roast for 20-25 minutes, until soft and lightly caramelized. Let cool slightly.
- In a large bowl, whisk together eggs, milk, salt (optional), and pepper until smooth.
- Grease an 8×10 or 9×9 baking dish. Add roasted squash, chicken sausage, and any optional veggies. Sprinkle cheese evenly over the top. Pour egg mixture over the fillings.
- Sprinkle cheese evenly over the top. Bake at 375°F for 30-35 minutes, until the center is set and edges are lightly golden. Let rest 5-10 minutes before slicing.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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