Butternut Squash Breakfast Casserole
Ingredients:
2 Tbl of coconut oil. I prefer coconut oil but if you can’t get it, use olive oil.
3 cups of diced butternut squash
¾ cup of diced onion
7 eggs
1/3 cup of cream
3 cups of shredded Cheddar, divided
2 Tbl of gravy flour or regular flour
¼ tsp of sea salt
A dusting of cayenne pepper or regular black pepper
Instructions:
Preheat oven to 375 degrees.
In a 9-by-13-inch ovenproof pan put in your butternut squash pieces. Toss in the oil to coat the pieces and the bottom of the pan. Roast at 375 degrees for up to 30 minutes to caramelize the squash. If you see browning edges that’s fine. That’s good. It makes the squash sweeter.
When that’s done pull it out of the oven, sprinkle in the onion pieces and set it aside for the moment.
In a large bowl put in the eggs and the cream. Beat with a mixer or vigorously by hand for about 15 seconds to get them well mixed. Then add one cup of the cheddar cheese and the flour. Stir. Season with salt and pepper. Then pour the mixture over the squash and onions. Sprinkle on the rest of the cheese. Put back in the oven and bake for 30 to 40 minutes or until the top has a nice orange and lightly browning crust.
The surface will be poofed up, much like a soufflé. If you want to eat it fluffy, eat it right away. If you want you can also let it rest and it will sink, but it will taste great either way.
Enjoy!
Cheers,
Zola
