This breakfast casserole is based off of a recipe that my coworker Melissa gave me. She makes one of these breakfast bakes almost every Sunday so that breakfast is ready for the whole work week. I think breakfast bakes are also great for around the holiday season! They’re a great way to feed a crowd, and you can make them ahead and just pop them in the oven in the morning.
This one has kale and butternut squash, so we can feel like we’re being slightly healthy in between all of the Thanksgiving food. But also eggs, hash brown potatoes, sausage, and cheese. We can’t be toooo healthy during the holidays!
There’s my supervisor. She runs a tight ship!
What are your favorite Thanksgiving traditions? When I was younger, I never really got too excited about Thanksgiving, but now it’s one of my favorite holidays. Life gets so busy, and Thanksgiving is such a great time to get together with family and friends that you don’t get to see as often as you would like. My mom’s family and my dad’s family both usually make great feasts, which I love, and Trey’s family has a unique tradition that I think is really special.
A couple of years ago, Trey’s family started going out to their cabin in the woods the night before Thanksgiving. Everyone stays over and makes Thanksgiving dinner together the next day. The first time we went out there it looked like a winter wonderland. Snow weighed down the pine tree branches over the path leading up to the cabin, and the cabin lights seemed to glow against the snow. Even without the wintry weather, it’s such a peaceful place that feels like it has a little bit of holiday magic. At the cabin, there are no distractions because there’s no cell phone service or TV. Instead, everyone seems so present in the moment.
This is the kind of dish that’s perfect for sharing with those that you love. I hope your week is full of great food, big laughs, and lasting memories!
Butternut Squash, Kale, and Sausage Breakfast Bake
|Prep:||Cook:||Yield: serves about 10||Total:|
This make-ahead breakfast casserole is filled with hash brown potatoes, sweet Italian sausage, butternut squash, kale, eggs, and cheese!
- 1 20 oz. bag shredded hash brown potatoes (I used Trader Joe's!)
- 1 pound sweet Italian sausage, casings removed
- olive oil
- 1/2 butternut squash, cubed
- 1 onion, chopped
- 1 bell pepper of any color, chopped
- a couple of handfuls of kale, chopped
- A pinch of freshly grated nutmeg
- 1 dozen eggs
- 3/4 cup milk
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- salt and pepper to taste
- 2 cups of shredded cheese (I used an Italian five cheese blend!)
- a handful of fresh flat-leaf parsley, chopped
- Preheat the oven to 400 degrees F.
- Spray a 9x13 dish with cooking spray. Place the shredded hash brown potatoes in the baking dish and spray with a little more cooking spray. Sprinkle with salt and pepper. Bake for 30 minutes, or until golden brown.
- While the potatoes cook, brown the sausage in a skillet and break it up until it's no longer pink. Remove from the pan, set aside, and drain the fat.
- Add the butternut squash, pepper, and onion to the pan with a little bit of olive oil. Season with salt and pepper. Sautée until almost tender, then add the kale and cook a few minutes more. Season the greens with a little bit of nutmeg. Add the sausage to the vegetables and layer over the hash brown potatoes.
- Whisk the eggs, milk, onion powder, garlic powder, and some salt and pepper in a bowl. Pour over the potatoes, sausage, and vegetables. Smother the top with the shredded cheese.
- (Cover and refrigerate at this point if you're baking it later, then follow the rest of the directions the morning you want to bake this! Or just make it right away.)
- Decrease the oven temperature to 375 degrees F. (Or preheat the oven to 375 degrees F and bring the egg dish to room temperature.) Bake 30 to 40 minutes, or until it's cooked through and the cheese is golden. Garnish with fresh parsley.
This passed Emmy’s inspection with flying colors!