Are you tired of boring breakfast routines? Get ready to revolutionize your morning meal with a mouthwatering Butternut Squash Bacon Breakfast Casserole that will make your taste buds dance and your family beg for seconds! This incredible dish combines the sweet, nutty flavor of butternut squash with crispy bacon and creamy eggs, creating a breakfast masterpiece that's both nutritious and irresistibly delicious. Whether you're meal prepping for the week or hosting a weekend brunch, this casserole is about to become your new breakfast obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 6 slices of bacon, cooked and crumbled
- 1 onion, diced
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole bakes evenly and thoroughly.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cube it into bite-sized pieces.
- In a large skillet over medium heat, add the diced onion. Sauté the onion for about 5-7 minutes, or until it becomes translucent and fragrant.
- Add the cubed butternut squash to the skillet with the onions. Season with salt and pepper to taste. Cook for an additional 10-12 minutes, stirring occasionally, until the squash is slightly tender but not fully cooked.
- While the squash is cooking, prepare the bacon. Cook the bacon in a separate skillet over medium heat until crispy. Once cooked, remove it from the skillet, place it on a paper towel to drain excess grease, and crumble it into small pieces.
- In a large mixing bowl, crack the 8 large eggs and whisk them together. Pour in 1 cup of milk and whisk until fully combined. Season the egg mixture with a pinch of salt and pepper.
- Once the butternut squash and onions are cooked, remove them from the heat and let them cool slightly. Then, in a large greased baking dish (approximately 9x13 inches), layer the cooked butternut squash and onion mixture evenly across the bottom.
- Sprinkle the crumbled bacon over the butternut squash layer, followed by 1 cup of shredded cheese.
- Pour the egg and milk mixture evenly over the layers in the baking dish, making sure it covers all the ingredients.
- Using a spatula, gently press down on the mixture to ensure the egg mixture seeps into the layers.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the casserole is set and the top is golden brown.
- Once cooked, remove the casserole from the oven and let it cool for about 5-10 minutes before slicing into squares.
- Serve warm and enjoy your Butternut Squash Bacon Breakfast Casserole!
Tips
- Squash Selection: Choose a fresh, firm butternut squash with smooth, unblemished skin for the best flavor and texture.
- Bacon Perfection: For extra crispy bacon, use thick-cut bacon and cook it until it's perfectly crunchy before crumbling.
- Make-Ahead Magic: This casserole can be prepared the night before and refrigerated, then baked in the morning for a stress-free breakfast.
- Cheese Options: Experiment with different cheese varieties like sharp cheddar, gruyère, or a Mexican cheese blend to customize the flavor.
- Vegetable Variations: Feel free to add spinach, kale, or bell peppers for extra nutrition and color.
- Storage Tip: Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Serving Suggestion: Pair with a light side salad or fresh fruit for a complete and balanced breakfast.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 20g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 250mg
