Happy Sunday! 

I can’t believe Christmas is 3 WEEKS AWAY! 3 WEEKS People! I did a little bit of Christmas shopping this weekend, and I’m feeling like less of a procrastinator than years past. I’m all about a good deal, and they’re out there.

Our Christmas cards came in yesterday for me to mail out. I love Christmas cards. More than gifts. I like seeing people’s pretty faces – and all their kids’ pretty faces – so y’all just keep the Stall’s in mind when you’re sending out your cards. 

Ok, food. This breakfast casserole is great, and it was somewhat of a mistake, I have to admit. But it all worked out. It always does. So, I went to Trader Joe’s Friday, and I was like “hmm…I think I’ll buy one of these spaghetti squash and make something great for Daniel and me.” Well, my friend, Marlie came over yesterday, and she was like “Oh, cool. You got some butternut squash.” And I was like, “No Marlie. That’s spaghetti squash. Don’t you know your strach-y squash veggies?” And she was like, “Yeah, it definitely says butternut squash.” And sure enough. It’s a butternut squash. Ok, no problem, even through they’re definitely not the same thing. I really just learn as I go, guys.

So this morning, I woke up. Dan was out of town. It was raining. And cold. And the last thing one wants to do in the cold rain is go to the store. So, I just threw together what I had, peeled and cut up the squash, and bam. Made a breakfast casserole. And butternut squash is in season, so that’s appropriate. Also, I’m throwing this out there up front. Don’t forget to crack the eggs last (but still before you sprinkle the spices.) This would have made it way prettier. I originally got distracted and forgot the spinach, and I started to just go with it.  But then I remembered that I have to get those leafy greens in and I needed to get rid of the spinach, soo it was a late addition. 

Use What Ya Got Butternut Squash BFast Casserole

 

6 Servings

Prep time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Ingredients: 

  • Butternut squash (peeled and diced) – 4 cups Here’s a great tutorial on how to peel and cut your squash. I had to read the instructions.

  • Organic, grass fed butter (We use Kerrygold) – 2 tbsp

  • Ground turkey sausage – 1 lb.

  • Bacon – 4 slices

  • Spinach – About 1 cup (1 later on pan)

  • 10 eggs

  • Salt and Pepper – sprinkled lightly

  • Nutmeg – sprinkled lightly

  • Cinnamon – sprinkled lightly

  • Pumpkin Pie Spice – optional (from Trader Joe’s) – sprinkled lightly

  • Maple Syrup – optional

Instructions: 

  • Preheat oven to 400 degrees. Grease 9×13(or two, 8×8 because that’s all we had) baking pan with butter. Throw butternut squash in pan. Sprinkle lightly with salt and pepper. Bake for 20 minutes, or until soft. **Make sure squash is peeled and diced already. 

  • While squash is baking, cook meat on low heat on 2 separate pans. Ground turkey on one pan, bacon on the other pan. Once they’re finished cooking, make sure turkey and bacon are chopped into small pieces. Set aside. 

  • Once squash is baked, reduce heat of oven to 350 degrees. Add turkey and bacon to pan. Then, add spinach. 

  • Crack 10 eggs evenly over pan, making sure not to break the yolks. Make sure eggs go on after spinach. I forgot the spinach until after I cracked the eggs, and it makes it not as pretty. Whoops. 

  • Last, top (lightly) with salt, pepper, nutmeg, cinnamon, and pumpkin pie spice (optional). 

  • Bake 30 minutes. Served topped with maple syrup (optional). 

Notes: 

  • Substitute any of the above ingredients for your favorite veggies or meat.

  • Breakfast sausage is going to be your best bet over the ground turkey, BUT I just used what we had. Ground turkey is going to be your leaner option, but it’s also pretty dry, and therefore doesn’t taste as great.