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This chorizo and butternut squash baked eggs recipe transforms simple ingredients into a satisfying breakfast that's both Paleo and Whole30 compliant. Perfect for holiday brunches or weekend mornings when you want something special without spending hours in the kitchen.
I started making this dish when transitioning to a more whole foods based diet, and it quickly became my go-to when hosting friends for brunch. The colorful presentation always impresses guests who never guess how simple it is to prepare.
- Coconut oil: adds a subtle sweetness that complements the butternut squash
- Onion and garlic: create an aromatic base for deep flavor development
- Butternut squash cubes: provide natural sweetness and hearty texture look for firm squash with unblemished skin
- Sea salt and black pepper: enhance all the flavors without overpowering
- Chorizo: brings spicy richness choose high quality without fillers for best results
- Fresh spinach: adds color nutrients and a slight earthy balance
- Eggs: create that beautiful runny yolk factor pasture raised have the best flavor
- Full fat coconut milk: creates creaminess without dairy
Step-by-Step Instructions
- Heat the Base:
- Warm coconut oil in a large oven safe skillet over medium heat until shimmering but not smoking. This usually takes about 1 minute and creates the perfect foundation for flavor development.
- Sauté Aromatics
- Add diced onion to the hot oil and cook for 3 to 4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant being careful not to let it brown which would create bitterness.
- Cook Butternut Squash
- Add butternut squash cubes sea salt and black pepper to the skillet. Cook for 7 to 10 minutes stirring occasionally until squash begins to soften but still maintains its shape. The edges should start to caramelize slightly.
- Incorporate Chorizo
- Add chorizo to the skillet breaking it apart with a wooden spoon. Cook for about 5 minutes until the meat is browned and cooked through. The fat from the chorizo will coat the vegetables adding tremendous flavor.
- Add Greens
- Fold in the spinach and stir until it wilts down about 2 minutes. The residual heat will perfectly cook the greens while maintaining their vibrant color.
- Create Wells and Add Eggs
- Use the back of a spoon to create 6 wells in the mixture. Crack an egg into each well being careful not to break the yolks. Pour coconut milk evenly around the eggs.
- Bake
- Transfer the skillet to a preheated oven at 375°F and bake for 10 to 15 minutes depending on how set you prefer your egg yolks. Look for whites that are completely set but yolks that are still slightly jiggly for the perfect consistency.
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The butternut squash is truly the star ingredient here. I discovered this combination after having an abundance from my garden one year. The natural sweetness pairs magically with the spicy chorizo creating a balance that makes this dish craveable morning after morning.
Make Ahead Options
You can prepare the chorizo and vegetable base up to two days ahead and store it in the refrigerator. When ready to serve simply reheat the mixture in an oven safe skillet add the eggs and coconut milk and bake as directed. This makes holiday morning preparation virtually stress free.
Ingredient Substitutions
Sweet potato works beautifully in place of butternut squash for a similar texture and sweetness profile. Kale can substitute for spinach if you prefer a heartier green just add it a bit earlier to allow more cooking time. For those who avoid pork an equal amount of turkey or chicken chorizo offers a similar flavor profile with less fat.
Serving Suggestions
Serve directly from the skillet for a rustic presentation that encourages family style dining. This dish pairs wonderfully with a simple side salad dressed with lemon and olive oil or avocado slices for extra healthy fats. For non Whole30 eaters thick slices of crusty sourdough bread make the perfect vehicle for soaking up the rich sauce and runny egg yolks.
Common Queries
- → Can I use another type of sausage besides chorizo?
Yes, any flavorful sausage such as Italian or turkey sausage can be substituted to suit your taste.
- → How do I keep the eggs from overcooking?
Bake until the egg whites are set but the yolks remain runny—usually about 10-12 minutes in the oven.
- → What can I substitute for coconut milk?
You can use another full-fat plant-based milk or dairy cream unless avoiding dairy is required.
- → Is it possible to prepare this ahead of time?
The vegetable and chorizo mixture can be pre-cooked and refrigerated, then assembled with eggs just before baking.
- → Can I add other vegetables to this dish?
Absolutely. Bell peppers, kale, or mushrooms make delicious additions to the mix.