I adore lots of produce in my breakfast. Butternut squash, Italian sausage, and eggs play beautifully together. The flavors are great, it’s good for you, and it’s easy peasy. My kind of breakfast! Hope you love it!
Jen’s Butternut Squash, Italian Sausage, and Egg Tray Bake
Preheat oven to 425 degrees F.
½ butternut squash (around 1 ¾ pounds) – peeled, seeded, and chopped
1 red onion – chopped
8 ounces (2 links) Italian sausage – sliced into coins
6 cloves garlic – chopped
¼ cup olive oil
Fresh rosemary – a small sprig – leaves only chopped (just a pinch if you’re using dry)
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon pepper
Toss on a baking sheet. Roast for 30 minutes.
Eggs – two per person. Crack into little bowls.
Use your spatula to push the vegetables about to make room for your eggs. Pour them in. Put the tray back in the oven, on a high rack, pretty close to the broiler. Turn the broiler on. It took my eggs about 2 ½ minutes to reach my desired egg doneness, perfectly set whites and entirely runny yolks.
Plate. Optional garnish – a little fresh parsley or basil is lovely if you have it. Parmesan is nice, too.
Need a recipe to use the other half of that butternut squash?
Try my fritters!
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I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.