by Jen
on January 4, 2017
This recipe for egg casserole with sweet potatoes, butternut squash and sausage is Whole30-compliant and Paleo but even if those words don’t mean much to you, I promise you’ll find it delicious!
Egg Casserole with Sweet Potato, Butternut Squash and Sausage
I made this casserole to bring to a potluck brunch but I’ve been reheating the leftovers all week for easy breakfasts and lunches. It’s a great make-ahead recipe that can be reheated and ready in under 90 seconds. Perfect for those of you with busy morning schedules or needing a breakfast to take to work with you.
The first step for the prep is to roast the sweet potatoes, butternut squash and onions.
This increases the deliciousness factor by about 1,000%! The onions get caramelized and so sweet while the sweet potatoes and squash get browned and tender.
While the potatoes, squash and onions are roasting, you cook the sausage on the stovetop. I used traditional pork breakfast sausage but you could also use a chicken or turkey sausage and I’m sure that other flavor variations would be good too. The key is just to make sure the sausage doesn’t have sugar added if you’re doing the Whole30/Paleo thing.
Here’s the finished product with the eggs and some fresh spinach sprinkled on top. You could also substitute kale here.
And like I said, Whole30/Paleo or not, this is a great recipe! I’ve been eating it alongside avocado sourdough toast with fresh fruit. I’m savoring all the sourdough I can before staring my second Whole30 next week.
Egg Casserole with Sweet Potato, Butternut Squash and Sausage
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