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Sausage Bacon Squash Frittata

IMG_3841
A sausage bacon squash frittata? Yes, I did. Eggs are already amazing as it is and one of my favorite foods, but this combo really takes the cake.

Despite my love for this perfect food, I never really eat eggs for dinner — only breakfast. Occasionally, I’ll make a scramble for dinner or maybe my chicken curry egg bake, but never a frittata. This is mainly because I never had a good oven-proof skillet that wouldn’t end of sticking like crazy before. Luckily, I now have a handy cast iron skillet that I absolutely love. The really wonderful thing about it is that it’s virtually invincible and will outlive me. I love that. Why did I wait so long to get a cast iron skillet?

Anyway, I’ve been cooking with my cast iron skillet religiously since getting it, but this was my first frittata I made in it. The pan did not disappoint (no sticking!) and neither did the frittata.

Enjoy!

Sausage Bacon Squash Frittata

Ingredients:

  • 3 slices good-quality pork bacon, chopped
  • 1 lb bulk chicken sausage (bulk pork sausage works too)
  • 1/2 cup yellow onion, sliced into thin half moons
  • 1 10 oz bag frozen butternut squash
  • 10 eggs, preferably pasture-raised
  • 2 Tbsp grass-fed butter, melted
  • 2 Tbsp fresh chopped basil
  • Sea salt and pepper to taste

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Directions:

  1. Add chopped bacon to a medium-sized oven-proof skillet over medium heat. Saute a few minutes, until bacon is cooked through. Then, add the yellow onion. Continue to saute a couple minutes. Then, add the chicken sausage and break up the meat with a spatula.
  2. While meat is cooking, whisk together the melted butter, eggs, sea salt and pepper. Set aside. Then, add the frozen butternut squash to the meat mixture and stir.
  3. Once sausage is cooked through and squash has softened a bit, pour the egg mixture evenly over the top. Top with the chopped basil and continue to cook over medium-low heat uncovered for 4-5 minutes.
  4. Remove skillet from stove top and place under the broiler for 4-6 more minutes or until eggs are cooked through.
  5. Slice and serve with avocado and tomato slices.

Yields: 5 servings

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Related

Filed Under: Breakfast, Dinner, Lunch, Recipes Tagged With: Bacon, breakfast for dinner, butternut squash, cast iron skillet, easy paleo recipe, egg bake, eggs, Frittata, gluten-free, grain-free, paleo egg dish, sausage

Previous Post: « Smoky Unstuffed Cabbage
Next Post: Rainy Day Butternut Squash Stew »

Reader Interactions

Comments

  1. Mary Catherine

    September 20, 2013 at 4:21 pm

    Yay for cast iron! And for frittatas! This look super.
    Your photograph is also really lovely.

    Reply
    • paleoinpdx

      September 20, 2013 at 6:55 pm

      Agreed! Thanks for the nice compliments too!

      Reply
  2. Naz (@CinnamonEats)

    September 23, 2013 at 9:49 am

    Oh for some reason I missed this post on Friday! Looks great! I love that cast iron skillet too 🙂

    Reply
    • paleoinpdx

      September 23, 2013 at 6:33 pm

      Thanks, Naz! And no worries, I miss posts all the time…even more so lately too!

      Reply

Trackbacks

  1. Simple Supper Friday: Sausage Bacon Squash Frittata | Paleo Digest says:
    September 20, 2013 at 1:48 pm

    […] in PDX / Posted on: January 01, 1970Paleo in PDX – I think I can accurately call eggs my favorite food. Seriously, they’re so versatile, […]

    Reply
  2. Christmas Morning Recipes | Live Simply says:
    December 21, 2013 at 10:05 pm

    […] Sausage Bacon Squash Frittata from Paleo In PDX […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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