This hearty casserole is great made the day before and popped in the oven straight from the fridge the next morning.

Ingredients:

1 lb bulk pork breakfast sausage

Olive oil

1 medium chopped onion

6 oz baby spinach

½ large loaf cubed sourdough

8 oz shredded gruyere

6 beaten eggs

1 cup milk

1 cup butternut squash puree

Salt and pepper

Recipe:

1. Sauté bulk pork breakfast sausage with a little olive oil, breaking up into pieces, for 8-10 minutes or until beginning to brown.
2. Add chopped onion and a pinch of salt and sauté 10 more minutes until onions are softened. Remove from heat and stir in baby spinach until wilted. Let cool slightly.
3. In a large bowl, combine cubed sourdough, shredded gruyere, beaten eggs, milk, butternut squash puree, 1 tsp salt and pepper and cooled sausage mixture.
4. Transfer mixture to a greased baking dish and bake at 350 degrees F for 30 minutes covered with foil. Remove foil and bake 30 more minutes until a little golden on top.