Butternut, Broccoli & Sausage Breakfast Bake

Ingredients
2 lb. cubed butternut squash
2 tablespoon EVOO or coconut oil
1 lb. sausage (the crumbly kind)
2 cups chopped broccoli florets
1 chopped yellow onion
20 large eggs
1 small can coconut milk

1. Preheat oven to 375 and toss squash with oil, salt and pepper in a large lasagna pan or casserole dish. Roast for 25-30 minutes.

2. In a large skillet, cook sausage and onion about five minutes. Stir in broccoli and cook another five minutes (until sausage is cooked through). Pile it on top of the squash when it comes out of the oven

3. Whisk eggs, coconut milk and any seasonings (I used salt, pepper, garlic, and parsley) in a bowl. Pour over squash, sausage, and veggies.

4. Bake 35-40 minutes until eggs are set. Cut into squares and reheat for breakfast!

Recipe from Dec 2014 Paleo Magazine