Breakfast Sausage & Roasted Butternut Squash Bowl
Homemade sage chicken sausage with roasted butternut squash, kale and fried eggs.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Making breakfast sausage at home takes five minutes: ground chicken with sage, thyme, a little maple and black pepper. Roasted butternut squash adds sweetness and color.
Why this recipe works
A little maple in the sausage helps it brown and balances the herbs. Roasted squash caramelizes at high heat.
Ingredient notes
Cook yolks firm for higher-risk groups.
Common mistakes
- Overworking the sausage mix.
- Under-roasting the squash.
What to serve with it
Hot sauce or a drizzle of maple.
Meal prep
Sausage and squash keep 4 days; patties freeze 3 months.
More bowls like this
Cooking tips
Wet your hands to shape the patties. Buy pre-cut squash to save time.
Swaps and variations
Use ground turkey or pork (pork to 160°F / 71°C). Use sweet potato.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).
Recipe
Breakfast Sausage & Roasted Butternut Squash Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan; large skillet; nonstick skillet; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Toss the squash with 1 tablespoon oil and 1/2 teaspoon salt and roast 25 to 30 minutes until caramelized.
-
Mix the chicken, sage, thyme, pepper, maple syrup and 1/2 teaspoon salt. Shape into 8 small patties.
-
Heat the remaining oil in a skillet over medium heat and cook the patties 4 minutes per side, until browned and 165°F (74°C).
-
Add the kale and remaining salt to the same pan with a splash of water and cook 2 minutes until wilted.
-
Fry the eggs in a nonstick skillet over medium-low heat until the whites are set.
-
Divide squash, kale, sausage and eggs among 4 bowls.
Questions
Can I use store-bought sausage?
Yes, chicken breakfast sausage links.
Is it sweet?
Slightly, from the squash and maple.
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