Published by Heather Tullos in sugardishme.com on September 2014
A hearty, healthy breakfast loaded with sausage, fresh butternut squash, kale, eggs, and green onions. This meal is filling, full of flavor and would be perfect for breakfast or brunch guests!
Serves: 4 - 6
1 pound breakfast pork sausage with sage
1 medium onion, diced
4 cups diced butternut squash (see note)
½ cup vegetable stock, as needed
4 cups torn kale, stems removed
5 large eggs, beaten
salt and pepper to taste
½ cup chopped green onions to garnish
toast or Jalapeno Cheddar Buttermilk Biscuits for serving
- Cook the sausage in a large heavy skillet over medium high heat. Break it up and crumble it in the pan as it cooks. Once its cooked through remove it to a paper towel to drain any excess grease.
- If there is additional grease in the skillet remove it leaving only about a tablespoon. Add the onions and cook them for 1-2 minutes until they are soft and have taken on some color from the pan. Then add the butternut squash. Let the squash cook until it's fork-tender, stirring occasionally and adding the vegetable broth as-needed if the pan seems dry.
- Add the kale and stir to combine. Add the sausage back into the pan. Pour in the beaten eggs and work them around to fold and scramble.
- Add salt and pepper to taste, sprinkle with green onions, and serve with the toast or biscuits
For me 4 cups of butternut squash was about half a large squash, peeled, seeded, and diced. You can shortcut this by purchasing the diced raw butternut squash that's usually available in the produce aisle near the packaged salads.
Additional delicious additions include 1 cup of thinly sliced mushrooms and 1 cup cooked quinoa.