Chorizo Butternut Baked Eggs (Printable Version)
# What You’ll Need:
01 -
1 tbsp coconut oil
02 -
1/2 medium onion, diced
03 -
3 garlic cloves, minced
04 -
3 1/2 cups butternut squash cubes, 1/2 inch
05 -
1/2 tsp sea salt
06 -
1/4 tsp ground black pepper
07 -
8 oz chorizo, removed from casing
08 -
4 oz spinach
09 -
6 eggs
10 -
1/2 cup full-fat coconut milk
# Steps to Follow:
01 -
Heat coconut oil in a large skillet over medium heat. Sauté diced onion and minced garlic until fragrant and softened, about 3 minutes.
02 -
Add the butternut squash cubes, sea salt, and ground black pepper to the skillet. Stir well and cook for about 8 minutes, until the squash begins to soften.
03 -
Crumble the chorizo into the skillet and cook for 5 minutes, stirring occasionally. Add the spinach and cook until wilted, about 2 minutes.
04 -
In a small bowl, whisk together the eggs and full-fat coconut milk until well combined.
05 -
Preheat your oven to 375°F (190°C). Transfer the vegetable and chorizo mixture to a baking dish and pour the egg mixture evenly over it. Bake for 25-30 minutes, or until the eggs are set.
06 -
Remove the baked eggs from the oven and let cool for 5 minutes before serving.
# Additional Notes:
01 -
This dish is paleo and Whole30 compliant, making it a healthy brunch option.
02 -
Ensure the butternut squash cubes are evenly sized for consistent cooking.