Ingredients
- 3/4 lb Pork breakfast sausage or sweet Italian sausage*
- 1 large butternut squash
- 2 tbsp Coconut oil to coat the squash and Brussels sprouts for roasting
- Pinch sea salt to taste
- 2 cups Brussels sprouts roughly chopped
- 1 small onion chopped
- 1 tbsp coconut oil
- pinch red pepper flakes optional
- 8 large eggs
- 1/4 cup full fat coconut milk
- 2 Tbsp nutritional yeast
- 1/4 tsp salt
- Black pepper to taste
Instructions
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Preheat your oven to 425 degrees.
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Peel the squash (I do this with a sharp knife) and chop off the bottom, save for another use if desired. Slice the long part of the squash into 1/4” thick pieces to form the “crust”.
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Coat your hands in coconut oil and lightly grease the squash slices. Arrange them, slightly overlapping (they’ll shrink) in the bottom of a 9” deep dish pie plate. Cut several in half and arrange on the sides. No need for perfection since you’ll be able to move them around a bit after roasting.
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Sprinkle lightly with sea salt and pepper, then place the pie dish in the oven and roast for 30 minutes, or until squash is beginning to brown, remove from oven.
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Meanwhile, toss the Brussels sprouts with 1 tbsp coconut oil or other cooking fat, sprinkle with a pinch of salt and arrange in a single layer on a baking sheet lined with parchment paper.
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Roast in the oven (while the squash roasts, too) for 15-20 minutes or until soft and beginning to get crispy. If they appear to burn a bit this is fine - they won’t cook any further past this step. Once roasting is complete, lower oven temp to 400.
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While the squash and Brussels sprouts roast, heat a medium skillet over medium heat and add the 1 Tbsp coconut oil or ghee.
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Add the chopped onions and stir to coat. Once soft and translucent, crumble the sausage into the pan and stir, breaking up lumps. Add the pinch of red pepper flakes now, if using.
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Raise the heat to medium-hi and cook, stirring occasionally, until sausage is browned and crisp and onions are golden brown, then remove from heat.
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Drain about half the rendered fat from the pan (you want to keep a little) the stir in the roasted Brussels sprouts.
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In a large mixing bowl, whisk together the eggs, coconut milk, nutritional yeast, and salt until well combined.
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Layer the sausage, onion and Brussels sprouts mixture over the butternut squash in the pie dish, then pour all the egg mixture over the top - expect it to overflow over the “crust” - this is supposed to happen, as the eggs will form the crust along with the butternut squash when baked.
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Place quiche in the 400 degree oven and bake for 25-30 minutes, until center is set and puffing up and edges just begin to brown.
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Remove from oven and allow to sit for at least 10 minutes before slicing and serving. Makes 8 servings.
Recipe Notes
*I love this Whole30 compliant pork breakfast sausage from U.S. Wellness Meats!