This hearty casserole is great made the day before and popped in the oven straight from the fridge the next morning.
1 lb bulk pork breakfast sausage
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
- Sauté bulk pork breakfast sausage with a little olive oil, breaking up into pieces, for 8-10 minutes or until beginning to brown.
- 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.
- In a large bowl, combine cubed sourdough, shredded gruyere, beaten eggs, milk, butternut squash puree, 1 tsp salt and pepper and cooled sausage mixture.
- 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.