Sausage Acorn Squash Egg Bake Recipe

Name: Sausage Acorn Squash Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 acorn squash; olive oil, salt and pepper (for roasting squash); 2 garlic asiago pork sausages (you can choose any sausage of your liking); 2 heads of broccoli - steamed; 12 eggs; 1/4 cup half and half; 1/4 teaspoon red chili flakes; 1/4 teaspoon white pepper; 1/2 teaspoon dried cilantro; 1/2 cup pepper jack cheese

Servings: persons

1 acorn squash
olive oil, salt and pepper (for roasting squash)
2 garlic asiago pork sausages (you can choose any sausage of your liking)
2 heads of broccoli - steamed
12 eggs
1/4 cup half and half
1/4 teaspoon red chili flakes
1/4 teaspoon white pepper
1/2 teaspoon dried cilantro
1/2 cup pepper jack cheese

1
Preheat the oven to 375
2
Cut your acorn squash in half & scoop out seeds (an ice cream scooper works really well). Slice the squash into 1/2 inch thick half moons. Toss in olive oil, salt and pepper. Arrange them on a lined baking sheet & roast for about 30 minutes. Remove from oven once you can easily stick a fork through them.
3
Heat a pan with a small amount of olive oil over medium heat. Cook the sausages for about 10 minutes (flipping them halfway through). They should be just starting to get crispy. Cut the sausages into 1/2 inch rounds and set aside.
4
In a large bowl crack all of the eggs and add the half and half, red chili, white pepper and cilantro. Whisk until everything is combined.
5
In a baking dish (i used a 9x13 oval dish), grease the bottom and sides with olive oil. Arrange half of mix-ins on the bottom of the sheet (squash, sausage and broccoli), then pour the entire egg mixture over. Sprinkle all of the cheese evenly. Add the remaining mix-ins to the top (makes sure they're at least a little submerged in the eggs). Transfer to the oven and bake for 45-50 minutes (or until the center is no longer runny)

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 acorn squash, olive oil, salt and pepper (for roasting squash), 2 garlic asiago pork sausages (you can choose any sausage of your liking), 2 heads of broccoli - steamed, and more.

Yes, Sausage Acorn Squash Egg Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage Acorn Squash Egg Bake

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