Butternut Squash & Sausage Breakfast Bake

Sausage Butternut Squash Frittata Cook Eat Paleo Facebook Share 1

Nutritional Facts: 216 cal each for 9 squares


  • 2 tbsp of ghee or coconut oil
  • 1 butternut squash, peeled and diced
  • 1 yellow onion, diced
  • 1 lb breakfast sausage (I use Aidells chicken/apple sausage)
  • Salt & pepper, to taste (I used 1/2 tsp each)
  • 1 tbsp minced sage + extra sage leaves for garnish
  • 8-19 eggs, whisked (I found that 9 work well)


  1. Preheat oven to 400’F. Grease an 8x8 baking dish. Line baking sheet with parchment paper or aluminum foil.
  2. Toss butternut squash in ghee and sprinkle with salt. Place in oven and bake for 20-25 min, until soft and browned. Reduce oven temperature to 350'F.
  3. Cook breakfast sausage in a medium saute pan over medium heat. Break breakfast sausage into small pieces and cook until no pink remains.
  4. Whisk together eggs then add in breakfast sausage, butternut squash, minced sage along with salt and pepper.
  5. Pour mixture into a greased baking dish, top with extra sage leaves, then place in the oven for 30-40 min. until no jiggle remains.

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