Sausage & Butternut Squash Breakfast Casserole

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

Instructions

1.  In a large skillet, sauté 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. Sauté for 10 minutes until the onion is softened. Remove from heat and stir in the baby spinach until wilted. Let the mixture cool slightly.
3. In a large bowl, combine cubed sourdough, shredded gruyere, beaten eggs, milk, butternut squash puree, 1 tsp salt,  pepper and cooled sausage mixture.
4. Transfer the mixture to a greased baking dish. Cover with foil and bake at 350°F for 30 minutes.
5. Remove the foil and bake uncovered for another 30 minutes, until golden on top and set in the center.
6. Let rest for a few minutes, then slice and serve warm.