Sausage and Butternut Squash Casserole
2 cups roasted butternut squash, diced
1/2 lb. ground breakfast sausage, cooked
1 zucchini, shredded
1/4 cup almond milk, coconut milk or organic milk
1 tsp. fresh or dried thyme
1 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. pepper
1 tbsp. coconut oil
Pre-heat over to 400 degrees.
Melt coconut oil then brush onto the bottom and sides of a 8x8 baking dish.
Evenly spread butternut squash in the baking dish.
Spread sausage over butternut squash then top that with the shredded zucchini.
In a small bowl whisk together eggs, milk, and seasonings.
Pour egg mixture evenly over the sausage, butternut squash and zucchini.
Bake for 35-45 minutes or until the center is cooked through.
Allow to sit for 5 minutes before serving.