Bacon, Chorizo & Butternut Squash Breakfast Casserole
Servings: 4 -9
  • 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
  1. Grease an 8x8 casserole dish with butter or oil.
  2. 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.
  3. 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.
  4. 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.
  5. Layer the bottom of the casserole dish with the diced butternut squash.
  6. Distribute the chorizo evenly over the butternut squash.
  7. The next layer will be the bacon. Sprinkle the bacon slices evenly over the top of the casserole.
  8. In a medium bowl, add the eggs, salt and peppers. Whisk together well until eggs are thoroughly beaten.
  9. Slowly pour the eggs over the top of the casserole, letting them settle into the ingredients. Try to keep them even.
  10. Place the casserole dish in the oven, and bake for 30 minutes, or until eggs are all cooked through.
  11. Let cool for at least 5 minutes before slicing.