Butternut squash and bacon breakfast casserole
Just in time for the weekend I bring you another great brunch treat! Last weekend I looked around for something I could make to bring more brunch options to those looking for grain-free treats that were friendly for SCD. Most of what I found used potatoes and bread products, so i decided to make some substitutions and create this casserole with a butternut squash base!
The key to this casserole turning out right is parboiling the squash so that it comes out soft but not mush soft. Start with boiling it for about 10 minutes and test the squash until it becomes tender. After cooking all the ingredients together put it in an oven proof dish and sprinkle the cooked bacon over top. Use a spook and create little craters that cracked eggs will be able to sit in. I used three for this recipe but add more if you are feeding a big family or group! Paprika makes this casserole have a nice kick to it but feel free to leave that out if you are sensitive to spice. Finally make sure you have a nice cup of tea or pot of coffee brewing because once everyone wakes up they will demolish this casserole!
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