5 Ingredient Butternut Squash & Sage Breakfast Casserole

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It’s very interesting working on the internet because you see people’s personalities shift throughout the year. The first of the year, everyone is happy and positive and ready to conquer the world. Spring is still pretty good, but you get a few stragglers who tend to complain about something that is upsetting them. Summer is slow because people are on vacation and concentrating on fun activities. But then fall comes around and all the anger and frustration and stress comes out. And the internet (a place where you don’t have to talk to someone face to face or ever see the human in person) is the perfect place to take it out. And I tend to get those people with frustrations, insecurities, stressors and upsets on my site and social media who really let it out there. I always wonder if other bloggers similar to me get these sort of people and just don’t talk about it, but I have a hard time with that not voicing my upset.

Maybe it’s because I speak my mind or because I’ve become a more confident person over the years, but whatever it is, it makes others mad. It’s such a shame. All my website has really become over the years is a place for inspiration. It’s almost like my vision board in a way. It’s a place I can share my ups and downs and how I’ve moved past those times in my life. It’s a place I can share what food and fitness has inspired me the most and changed my life for the better. It’s a place for me to try new things and learn new skills that I never thought I could do. It’s all a positive thing and it’s a shame that someone sees it in a negative light. So I must thank all of you out there that have left a positive comment or tried a recipe or bought a cookbook or recommended a podcast or told me to try a fun, new workout, or gave me a restaurant to try when I was out of town. Thank you to all the positive people that have kept their positivity going throughout the entire year. It’s a hard thing to do and going after someone over the internet seems to feel good to some, so thank you for not doing that, even when times are tough in your own home.

Ok, enough with that. I feel better now. You know I can’t hold that sh*t in. Anywho, I need to tell you what I’m SO excited about. I think I mentioned it already but it’s coming together now! I recently decided to take our guest bedroom and turn it into an office. We only have people stay with us a couple times a year so the bedroom really wasn’t doing anything except collecting dust and storage. So I took the bed out and cleaned it up and made it my office and photo studio! I’m so so excited about it! I put up little cheap shelves from Target then put up a clothes rack to store some clothes, shoes and accessories then set up a mirror. In front of all that is a desk then right next to the window is where I take all my food photos. I also have a huge cabinet full of all my food props, so it’s easy to take photos in that room. I know you’re probably like – yeah, I don’t care. But I’m SO PUMPED to have a separate space from my entire house so I can cut myself off from work at night. I can’t wait to show you how I put together the space!

It just feels so nice to be a little bit more settled in our home. It’s been a year and a half and I still don’t feel totally settled in. There’s just always something to add or change or improve and it’s always hard to decide what to invest your money in. Right now we are finally really working on our backyard. For a little bit, we were thinking about putting in a decent amount of money to have our dream backyard…but then we decided that saving the money for something else in the future was the better decision. The one thing we are definitely investing in is a hot tub. I hate winters. Snow is gross. It belongs in the mountains, not the city. So we are going to enjoy every bit of winter in a warm tub sipping hot cocoa and highfiving. It’s gonna be magical.

I talked too much today. I’m annoying myself. Kloveyoubye!

5 Ingredient Butternut Squash & Sage Breakfast Casserole

4.8 rating
61 reviews
PREP 25 mins
COOK 40 mins
TOTAL 1 hr 5 mins
Yields 5-6

INGREDIENTS :

  • 2 cups diced butternut squash
  • 2 tablespoons ghee
  • 1 pound breakfast sausage
  • 1 tablespoon minced sage + extra sage leaves for garnish
  • 10 eggs, whisked
  • salt and pepper. to taste

DIRECTIONS :

  1. Preheat oven to 400 degrees F. Grease an 8x8 baking dish. Line baking sheet with parchment paper. Toss butternut squash in ghee and sprinkle with salt. Place in oven to bake for 20-25 minutes, until soft and browned. Reduce oven temperature to 350 degrees F.
  2. Cook breakfast sausage in medium saute pan over medium heat. Break breakfast sausage into small pieces and cook until no pink remains.
  3. Whisk together eggs then add in breakfast sausage, butternut squash, minced sage along with salt and pepper. Pour mixture into greased baking dish, top with extra sage leaves, then place in an oven for 30-40 minutes, until no jiggle remains.

by

INGREDIENTS :

  • 2 cups diced butternut squash
  • 2 tablespoons ghee
  • 1 pound breakfast sausage
  • 1 tablespoon minced sage + extra sage leaves for garnish
  • 10 eggs, whisked
  • salt and pepper. to taste

DIRECTIONS :

  1. Preheat oven to 400 degrees F. Grease an 8x8 baking dish. Line baking sheet with parchment paper. Toss butternut squash in ghee and sprinkle with salt. Place in oven to bake for 20-25 minutes, until soft and browned. Reduce oven temperature to 350 degrees F.
  2. Cook breakfast sausage in medium saute pan over medium heat. Break breakfast sausage into small pieces and cook until no pink remains.
  3. Whisk together eggs then add in breakfast sausage, butternut squash, minced sage along with salt and pepper. Pour mixture into greased baking dish, top with extra sage leaves, then place in an oven for 30-40 minutes, until no jiggle remains.

by

PaleOMG 5 Ingredient Butternut Squash & Sage Breakfast Casserole

____________

More Easy Breakfast Casseroles:

PaleOMG Summer Zucchini Basil Frittata

Summer Zucchini Basil Frittata

PaleOMG Easy Breakfast Casserole

Easy Breakfast Casserole

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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66 thoughts on “5 Ingredient Butternut Squash & Sage Breakfast Casserole”

  1. You are so right about people and seasons! Way to rise above the haters. Negativity negates more negativity and nothing stops haters in their tracks more than confidence and positivity. ???????????????? This looks great! I can’t wait to try it! Thanks for the constant inspiration!

  2. Future podcast topic? How to deal with trolls? Coping mechanisms etc. Whether online or in-person, dealing with disgruntled, unhappy people is a fact of life. {sigh} You know those folks, you seen in the grocery store line who are so RUDE … or out on the roads… or, well, everywhere… podcast !

  3. I know I’m only one person in a sea of poo-pooers, but you inspire me and I’m so happy and thankful for it! I stumbled across your website when I became paleo a little over four years ago. With your recipes, I never miss “regular” food and people always love them when I have dinner parties. You inspired me to do Crossfit and to attempt winged eyeliner (both are a work in progress). Don’t let the fall haters get to you! I promise you inspire more people than you piss off – the pissed off ones just need to let themselves known because they’re dumb and need some sort of validation. 🙂

  4. People are crazy! I’m so sorry you have deal with that nonsense.

    We’re coming up on 2 years in our house and I still feel like we have so much to do. We’re finally done painting (thank God!) but a lot of the walls are still pretty bare and I never want to rush into putting random crap up without having a vision for the space. Some day it will be finished haha.

  5. You are a source of positivity in this world! Keep it coming. Cannot wait to see photos of your home office and will be making this breakfast dish tonight for dinner.

  6. Gurllllll people can be crazy bad. I tried your fall salad with the butternut squash and it was crazyyyy good. Thank you!

  7. This couldn’t have come at a better time! I was meal planning for next week trying to find a breakfast casserole – problem solved! I’m excited to make this next week. Perfect for fall! 🙂

  8. omg it’s actually the BEST feeling to be able to turn a corner of your house into a creative studio for yourself! we had a guest room for almost two years in our old place and i think i had two people stay over on the bed that entire time. also this breakfast casserole sounds so good. i’d take out the meat, but the rest would be DELICIOUS!!

  9. Juli, I only see 3 pictures of egg bakes in this post. Is this all you’re eating in a day? 3 egg bakes is a good start but I fear with the amount of exercise you do, you’re just not eating enough. You should really make sure you add at least 15 sweet potatoes, 5 bowls of white rice, and some more fat to your day to support those 46 eggs. My nutritionist told me to eat 800 grams of protein a day and 89,000 calories. I know what works for me works for everyone. They sent me home with a pamphlet and I’ve read it twice and been eating this way for 2 weeks, so Im basically an expert on what works for everyone.

    Ok, that was a joke, but I love everything about this post. I have a huge butternut to use up, so between this and some spiralized noodles, it’ll be put to good use.

    I also work from home and can totally appreciate how important it is to have a separate work space. It just makes all the difference. There are plenty of days that I sit in front of the TV with my laptop and let Netflix take over my day, but its also nice to have a designated space for those times that I need to hunker down and get through some projects. I hope you share some pics as to how you have organized your space as I could use some tips. Maybe you could foray into advising on feng shui for those of us who work at home.

    thanks again, bitch!

    –Jen

  10. You keep doing you, gurl! You are amazing. I love your honesty and all the things you provide to readers. I just tried your Buffalo Chicken Chili this week and it is DABOMB.COM. So thank you!

  11. Unfortunately, no matter how hard we try to remain positive, there is always a bad apple. I have a hard time ignoring them as well. I find it hard to tune out, especially when its so unnecessary and rude to you on a personal level. I’m sorry you have to deal with that.

    I happened to love your recipes, I cook from your blog and cookbooks often. I check in every day to your blog and follow you on snap. You’re a rockstar, and I high five you for tackling the negativity and pushing past it. You are so much better than a few idiots that are bringing the world down.

    Keep doing you!

  12. Here’s the big thing to remember about others: The criticisms aren’t about you because they don’t like who you are, they don’t like themselves. It’s stems from the insecurities inside of them and they see who or what they want to be. They take it out on you because they see you possessing the attributes they want. There is a reason why Freud’s theory of projection is still talked about in modern psychology. (Even though I think Freud was a total crazy himself, he did make some good points regarding human nature.) It’s a defense mechanism people use to avoid critically looking at themselves to making changes that might make them happy because that takes honesty and work. Truthfully, Americans are very lazy. We want things to come easy and when they don’t, people get resentful and make others around them the punching bag.

    Keep on doing you hot stuff! It’s exactly why I read your blog and buy your books!

  13. I make some kind of egg casserole every week, and have been getting sick of all my usual recipes. This will be a welcome addition to my rotation! Thanks for sharing! And for being you, despite the haters…

  14. Personally, I think you should ignore them and not even respond. That’s what they want you to do. They know they got your goat and by responding they know they have. Win for them.

  15. Hey Juli! First time to comment, but I wanted to tell you how delicious & easy your 21DSD Carrot Cake Pudding is!!! I’m on day 4 of the detox and have made it two times already haha! It tastes just like pumpkin pie & TOTALLY satiates any craving I have had so far. This will DEFINITELY be a staple in my fridge! P.S. love your blog 🙂

  16. Def trying this for Saturday breakfast! I never understand why people leave negative comments. I checked out a new blog yesterday & found the first article I read absurd. I decided it wasn’t for me & moved on. A negative comment would have done nothing & perhaps that article helped someone else. I was thinking later in the day about how being offended, like everything else, is a choice & choosing to be offended gets you NOWHERE. It is quite liberating to decide that people aren’t going to offend you! Keep it up Juli – I think you are POSITIVELY great!

  17. I’d love to see pictures of your office!! I don’t know why, but I’m always inspired by other creative’s work spaces. Show us!

    PS – negative nelly’s are a sign that people are listening. Just keep doing what you’re doing… haters gonna hate regardless 🙂

    xo

  18. Thanks looks so good! Perfect timing as I have a butternut squash just waiting to be cooked up and some pastured ground pork is being delivered to my door today! Yippee 🙂

  19. Ughhhhhh, nothing makes me more upset than Internet negativity! It’s unfortunate that no matter what, anyone can encounter hater or two. But enough about THAT–let’s enjoy the FOOD! 😀

  20. I made this today for my family and it was a big hit. I love the combo of flavors. It also made me want to put sage in everything fall-related. Tastes amazing.

  21. Just keep your eyes on the prize. People will always be people with a myriad of opinions. You’re fabulous and help so many people with recipes that help them to stay on track due to health issues…. diets…. weight…. and many other reasons. Thank you for your hard work!

  22. Juli! My boyfriend hates breakfast. Always has. I made this and he ate ALL of it! He said he could eat it all day, every day. You did it! You turned a breakfast hater into a breakfast lover! Thank you! Oh, and I did get a bite – it was phenomenal. Keep doing what you’re doing – keep being you!

  23. I make a lot of egg casseroles/quiches, and i have to say, this is THE BEST ONE I HAVE EVER HAD!!! OMG!!! Juli, it is so, so delicious and filling. My hubby and 7-year-old son loved it, too. I’d love to see more fall squash-inspired recipes because your Winter Squash Salad is also da bomb!

  24. I work full time and have a small kiddo- I was instantly drawn to this because it specifically said “5 ingredient”- simple meals and crock pot meals are my go to during the week when things get crazy. Thanks for all your delicious recipes and can’t wait to have breakfast for dinner!!

  25. woohoo! thanks for this lady! My garden is overflowing with sage and butternut squash. Oh yeah, and we just bought half a pig so this is just about perfect!!
    fyi, you are growing and evolving all the time. I find that incredibly inspiring and fun to follow. Isn’t that what life is all about?

    As far as trying new workouts, if you ever get a chance to try a Les Mills Grit workout, I bet you would love it. I coach them and can’t say enough about how incredibly challenging, fun, and fast they are. HIIT training in three different formats (plyo, cardio, and strength). Look it up and give it a try.

    keep on crushing it! I love ya just the way you are!

  26. Hi!!! Okay so can egg whites be added or substituted for half of the eggs in this bad boy? Lemme know!

    Also, I love love LOVE your podcast!

  27. This is a great recipe! Made it after a co-worker recommended it. I am making it for the second time in 2 weeks tonight! I made with sweet italian sausage the first time and will make with breakfast sausage this time. I added in spinach the first time and will do that again too. I make this for dinner and serve with some potatoes on the side (not paleo I know) but delicious. Love this is so easy and tasty.

  28. Do you eat duck eggs rather than chicken eggs? I have been eating duck eggs for a while now and my neighbor that supplies me with the fresh duck eggs told me that they are healthier than chicken eggs because they are an alkaline producing food rather than an acidic one like chicken eggs. What is your opinion?

    1. i’ve heard duck eggs are great, i just don’t really want to test it and see if my acne springs back up so i just stay away from eggs all together most of the time.

  29. We love this recipe and I’d like to make it for a large group in a 9×13 pan. Would you double the recipe for a 9×13? 20 eggs and 2 lbs of sausage just seems like a lot! Or maybe do 15 eggs, 1.5 lbs sausage? Thoughts?

    1. i would say you could get away with 20 eggs and 2lbs if you really want to, but the 15 eggs is probably a little safer. but i honestly think either would work!

  30. I am an AVID fan of egg casseroles to have for breakfasts throughout the week. I am having a HUGE problem right now with my eggs sticking to the glass baking dishes and it takes all of my energy to get the crap cleaned out! I grease my glass dishes profusely.. do you have any recommendations on types of dishes or anything that may work?! I went out and bought a cast iron skillet and had an even more difficult time cleaning that thing out (obviously because it was brand new).

    I am also an AVID fan of your recipes and have been following you since 2011, probably even before.. since I started full on paleo 🙂 Thank you!!!

  31. Whipped this up yesterday for my housemates and it was a HUGE hit- completely gobbled up! We loved the taste of sage and butternut squash to bring in Fall. Thank you so much for always having great options. Paleomg is my go-to spot for delicious meals when I’m gathering with friends and family- your food is at the heart of many great memories!

  32. I wanted some butternut squash in my life and thought to myself, I think Juli Bauer probably has an outstanding butternut squash recipe on her website. I went through the archives, found this recipe and made it this weekend. IT IS SO GOOD. SO GOOD. I followed the recipe exactly (except for the whole sage leaves, I didn’t have any). It turned out perfectly and even looks pretty. I made it for my own breakfasts this week, but I’m saving this recipe for future reference because it’s just freaking delicious. Highly recommend for anyone’s next brunch or meal prep session. Thanks Juli!!

  33. Love this one (confession: I love all your breakfast recipes, but this is now a Fall fave). I click on 5 stars but for some reason the system keeps showing 4 …

    We love things on the spicy side so I add some red pepper flakes in the mix. My husband, who’s from Wisconsin and cannot fathom eating something without cheese, heats his up with shredded cheese and is happy as a clam.

  34. Hello Juli,

    Thank you for a wonderful blog and for always providing such awesome recipes. I have been wanting to try this for a while and am so glad I did. It is very tasty! The sausage gives it seasoning and flavor, while the butternut squash adds a touch of sweetness and balance. It’s really super! I ran out of sage leaves so used regular sage and sprinkled some parsley on top for color. It was great! I might add a handful of chopped scallions or chives if I had them on hand but its great as is. It is now in our rotation.

    Thanks,

    Michelle

  35. I just have to say, I notice this recipe ends with “until no jiggle remains” and I’m lol-ing at how perfect that is. It should probably be your general blog slogan that applies to your overall life concept (and egg dishes). Love your book and blog, don’t let the haters get you down!!

  36. I gotta tell you…I love this recipe but the *best* part is the apple fennel breakfast sausage that used to be included. I see you’re now linking to butcher box. You should really revert back to the original version! I’ve made it some many times but will always stick with that delicious version.

  37. Made this for breakfast four days ago and making it for dinner tonight!!!! So delicious! Followed recipe and added onions after sautéing them!!

  38. I have made this multiple times and did two for my BF and I for breakfasts this week on whole30! SO YUMMY AND EASY!!!! Thank for you such a brilliant recipe

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