Its no secret that we love big breakfasts around here in the morning. I find myself telling all of you how often how I like something simple so its quick and ready to eat as soon as possible! This is one of those special meals. I like to prepare this frittata the night before and then right up until the last step (throwing it in the oven) I stop, I allow it to cool and then put it in the fridge overnight. This way in the morning, all we have to do is set it in the oven for a few minutes and breakfast is on the table! The best part is while making this I use 1/2 a lb of sausage (usually its easiest to get it in 1lb quantities) and 1/2 of a butternut squash–so its super simple and cost effective for meal planning to double the recipe and make two and eat one for leftovers or even freeze the other for later date.
This is one of our favorite egg breakfasts for many reasons, not just because it is easy to prepare in the morning with a little planning, but the flavor is an unexpected, comfort treat! The maple and butternut flavors are so warm and just sweet enough that it sends you into a bit of a happy place.
Maple Sausage and Butternut Frittata
What you’ll need:
- 3 tbsp coconut oil
- 1/2 butternut squash, diced
- 1/2 lb maple sausage (I find that Whole Foods has it in bulk for a great price in their fresh meat section)
- 8 eggs
- 1/4 cup pur maple syrup
- 1/8 cup fresh parsley, roughly chopped
- salt and pepper to taste
How to Make:
- In a large skillet, sauté the squash on medium heat with coconut oil
- Once the squash starts to turn brown add in the sausage, stir.
- Crack 8 eggs in a bowl, add in salt and pepper and whisk together.
- Pour evenly into skillet. Pour maple syrup over eggs in a swirling motion.
- Allow the eggs to continue to cook on burner until edges begin to set. (about 5min)
- Place in oven on broil for 5-10min.
- Serve Warm. Enjoy!
