We didn’t do anything for Easter this year, nor did I make anything special (granted, we did eat plenty of my dill pickle deviled eggs leading up to it), but I did pick up some ham since it was on sale. Okay, and I did gift Jesse with a special dark chocolate bar from The Meadow, but that’s the extend of it. We didn’t even eat the ham on Easter, as it was a leftovers kind of night. Up until Saturday afternoon, we actually thought we were getting together with friends on Easter Sunday (not for Easter, but just to get together for dinner), but that ended up falling through.
Meanwhile, if you have any leftover Easter ham or picked some up because it was on sale, this recipe is a great way to use it. There’s asparagus, carrot, and dill in the mix too, which yields a lot of spring flavor. It’s a great recipe to save for Mother’s Day brunch or any spring occasion.
Cheers and enjoy!
- 2 cups asparagus, chopped into 1-inch pieces (remove woody ends)
- 1 large carrot, cut in half and peeled into strips
- 2 cups good-quality ham, diced into cubes
- 12 eggs, preferably pasture-raised
- 1/4 cup good-quality chicken broth
- 1/4 cup full-fat coconut milk (I used this brand, which has no gums)
- 1 tsp dried dill
- Sea salt and black pepper to taste
- Preheat oven to 350 degrees F.
- Steam asparagus pieces over medium-low heat for about 4-5 minutes. Remove steamer basket from pot and set aside to cool a bit.
- In a large bowl, beat together the eggs, broth, coconut milk, dried dill, sea salt, and black pepper.
- Add the steamed asparagus, carrot strips, and ham cubes to a 9×13 baking dish and distribute evenly (note: depending on the pan you use, you may need to grease it with a little butter or coconut oil first). Pour egg mixture on top.
- Place in preheated oven and bake for 45-50 minutes or until set.
- Let cool 5-10 minutes before slicing.
Yields: 6 servings
Jesse and I ate this egg casserole Christmas morning and both thought it was spectacular. I threw it together that morning and while it baked, we enjoyed coffee and opened some gifts from our family. It was just us on Christmas and it turned out to be a quiet, but enjoyable day. We were both okay with quiet and hanging out at home since we were recently traveling in Hawaii (which was our Christmas gift to each other).
Meanwhile, when I made this recipe, I was fortunate to have half of a roasted delicata squash leftover in my fridge, but if you don’t have any leftover, here’s what to do: cut the squash in half, scoop out the seeds and place in a baking pan cut-side down. Fill the pan with about 1/4″ of water and bake in a 350 degree oven for 45-60 minutes.
Anyway, I hope you all had a lovely Christmas that was filled with joy. I wish you all a happy New Year!
- 1/2 Tbsp grass-fed butter
- 1 lb ground turkey breakfast sausage (pork sausage is fine too)
- About 6 cups raw spinach
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- Dash of nutmeg
- 1 tsp sea salt, plus more to taste if needed
- Black pepper to taste
- 12 eggs, preferably pasture-raised
- 1/3 cup full-fat coconut milk
- 1/4 cup chicken bone broth, preferably homemade
- 1/2 large roasted delicata squash, cut into 1-inch pieces (leave skin on)
- 1/2 cup grated raw grass-fed cheddar cheese, if tolerated and desired
- Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the ground breakfast sausage and break up with a spatula. Continue to cook for about 5-7 minutes or until meat is browned, stirring occasionally.
- Place the spinach in the bottom of a 9×13 pan (note: you may need to grease your pan with a little butter before adding the spinach. I used a stoneware baking dish that doesn’t stick, but if you’re using glass or stainless steel, I’d recommend greasing it). Stir the sausage into the spinach and make sure it’s evenly distributed.
- In a large bowl, whisk together the eggs, coconut milk or heavy cream, bone broth, sea salt, pepper, garlic granules, onion granules and nutmeg. Pour egg mixture on top of the sausage and spinach. Then, evenly distribute the squash pieces on top and sprinkle on the cheddar cheese, if using.
- Bake for 30-40 minutes or until eggs are cooked through.
I think I can accurately call eggs my favorite food. Seriously, they’re so versatile, nutritious and satisfying. 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. One of our friends bought it off of our wedding registry a few months ago and sent it to us. The pan makes my food and me happy, and is fun to cook with too. The really wonderful thing about it is that it’s virtually invincible and will probably belong to my great grandchildren someday. 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 receiving it, but this was my first frittata I made in it. The pan did not disappoint (no sticking!) and neither did the frittata.
Sausage Bacon Squash Frittata
- 3 slices 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
- 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.
- 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.
- 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.
- Remove skillet from stove top and place under the broiler for 4-6 more minutes or until eggs are cooked through.
- Slice and serve with avocado and tomato slices.
Yields: 5 servings
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