Sausage and Butternut Squash Breakfast Scramble
Sausage and Butternut Squash Breakfast Scramble is a dairy free main course. This recipe makes 4 servings with 562 calories, 31g of protein, and 38g of fat each. For $2.11 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. It is brought to you by Sugar Dish Me. 144 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 30 minutes. A mixture of salt and pepper, pork sausage, kale, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is awesome. If you like this recipe, take a look at these similar recipes: Sausage, Butternut Squash and Kale Breakfast Casserole, Easy Breakfast Scramble with Italian Sausage, and Turkey Sausage, Chard & Sweet Potato Breakfast Scramble.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
toast or Jalapeno Cheddar Buttermilk Biscuits for serving
4 cups diced butternut squash (see note)
5 large eggs, beaten
½ cup chopped green onions to garnish
4 cups torn kale, stems removed
1 medium onion, diced
1 pound breakfast pork sausage with sage
salt and pepper to taste
½ cup vegetable stock, as needed
Equipment:
paper towels
frying pan
Cooking instruction summary:
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
Step by step:
1. 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.
2. 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.
3. Let the squash cook until it's fork-tender, stirring occasionally and adding the vegetable broth as-needed if the pan seems dry.
4. Add the kale and stir to combine.
5. Add the sausage back into the pan.
6. Pour in the beaten eggs and work them around to fold and scramble.
7. Add salt and pepper to taste, sprinkle with green onions, and serve with the toast or biscuits
Nutrition Information:
covered percent of daily need
