This Breakfast Casserole with Chorizo, Bacon and Butternut Squash is easy and amazing! What better way to start the day?
So Star Wars broke the internet on Monday night, but I still managed to get two tickets for David and I! Of course, we had to try three theaters before we were able to even get through, since all of the other websites were crashing. The website for the theater we usually go to wouldn’t even load. But I got them, and we got decent seats too, so we won’t be getting neck pain from sitting in the front row! Who else got excited for that trailer?
Speaking of breaking the internet, did you know that typing “Google” into Google will do just that?
So here is yet another breakfast casserole!
I normally like to make my Three Meat and Sweet Potato Breakfast Casserole a lot, and it’s always a hit. I’ve made it for my family, for my fiance’s coworkers, and my coworkers and people always enjoy it. It’s been my favorite.
Sometimes, instead of sweet potatoes, I will substitute butternut squash – since you can buy it already diced in the produce section at HEB. Dicing up the sweet potatoes can take a while sometimes, so it saves some time. I started thinking of other ways I could use butternut squash in a casserole. David and I have been enjoying chorizo a lot lately, so why not combine it with butternut squash and bacon and eggs?
So this could be my favorite breakfast casserole now, although the sweet potato one is very good too. But this was awesome! And pretty darn easy too!
You can use either beef or pork chorizo. I use San Manuel’s pork chorizo, because it’s all natural– the ingredients are simply pork, vinegar, spices and garlic. I’ve used their beef chorizo as well, but the pork is cheaper and tastes very similar to me. The company is in Texas though so I don’t know if it is carried in stores outside of Texas. You can buy it online from their website for $2.50. I suggest looking at the ingredients to make sure whichever chorizo you choose does not have a lot of extra additives.
Bacon and Chorizo together? Can I saw YUM?! This Bacon Chorizo Butternut Squash Breakfast Casserole might be my favorite paleo breakfast casserole yet!
- 3 cups diced butternut squash
- 6 ounces of chorizo
- 6 slices of bacon
- 6 eggs
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1 Tbsp olive oil
- Butter or oil for greasing casserole dish
Grease an 8x8 casserole dish with butter or oil.
Preheat your oven to 400 degrees. Toss the diced butternut squash in the olive oil to coat. Lay out on a foil-lined baking sheet, and bake in the oven for 30 minutes, until butternut squash is cooked. Remove from oven. Lower the heat to 350 degrees.
Slice the bacon into small pieces, and cook in a skillet over medium heat until it is all cooked. Remove from pan and set aside on a plate with paper towels to drain.
In the same pan, cook the chorizo until it is cooked through, about 5 minutes. Remove chorizo with a slotted spoon to drain some of the grease out and set aside.
Layer the bottom of the casserole dish with the diced butternut squash.
Distribute the chorizo evenly over the butternut squash.
The next layer will be the bacon. Sprinkle the bacon slices evenly over the top of the casserole.
In a medium bowl, add the eggs, salt and peppers. Whisk together well until eggs are thoroughly beaten.
Slowly pour the eggs over the top of the casserole, letting them settle into the ingredients. Try to keep them even.
Place the casserole dish in the oven, and bake for 30 minutes, or until eggs are all cooked through.
Let cool for at least 5 minutes before slicing.