Description
Wake up to the irresistible aroma of this Italian Breakfast Casserole! Packed with savory sausage, roasted butternut squash, sautéed vegetables, and a rich, creamy egg mixture, this gluten-free and dairy-free casserole is perfect for brunches, meal prep, or cozy family mornings.
Ingredients
- 1 butternut squash (long part only), peeled and sliced into ¼-inch rounds
- 1 tablespoon coconut oil, for greasing baking dish and squash
- 1 tablespoon coconut oil, for cooking sausage and vegetables
- 1 pound pork sausage, casings removed if necessary (no added sugar)
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- Pinch of crushed red pepper
- 3 ounces sun-dried tomatoes (about ¾ cup packed), chopped (softened if too hard)
- 2 teaspoons Italian seasoning blend
- 12 large eggs
- ½ cup full-fat coconut milk
- ½ teaspoon fine-grain sea salt
- ⅛ teaspoon black pepper
- 3 tablespoons nutritional yeast (optional, for flavor)
- Fresh parsley, minced (for garnish)
Instructions
1. Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with 1 tablespoon of coconut oil.
2. Roast the butternut squash
Peel the squash and slice it into ¼-inch rounds. Arrange the slices on a baking sheet, brush with 1 tablespoon of coconut oil, and sprinkle with sea salt. Roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly golden.
3. Cook the sausage
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the pork sausage and cook until browned and fully cooked, breaking it into crumbles as it cooks. Once done, remove the sausage from the skillet and set it aside.
4. Sauté the vegetables
In the same skillet, add the diced red bell pepper and onion. Sauté for about 5 minutes until softened. Add the minced garlic, a pinch of crushed red pepper, and the sun-dried tomatoes. Stir well and cook for another 1-2 minutes.
5. Layer the casserole
In the greased baking dish, create an even layer of roasted butternut squash rounds. Top with the cooked sausage, followed by the sautéed vegetables.
6. Prepare the egg mixture
In a large mixing bowl, whisk together the eggs, coconut milk, sea salt, black pepper, and nutritional yeast (if using).
7. Assemble the casserole
Pour the egg mixture evenly over the layers in the baking dish. Gently press the ingredients with a spatula to ensure the egg mixture soaks into all layers.
8. Bake the casserole
Place the casserole in the oven and bake at 375°F for 30-35 minutes, or until the eggs are set and the top is lightly golden.
9. Garnish and serve
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before slicing and serving.
Notes
- Make-Ahead Option: You can assemble the casserole the night before, cover it, and refrigerate. In the morning, simply bake as directed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The baked casserole can be frozen for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
- Customizations: Add extra veggies like spinach, mushrooms, or zucchini to enhance flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian