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What Great Grandma Ate / Recipes / Breakfast / Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Last Updated on April 5, 2022 by Jean Choi 7 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Breakfast couldn’t be easier and tastier with these paleo and Whole30 Chorizo and Butternut Squash Baked Eggs. They are perfect for a holiday brunch!

Chorizo Butternut Squash Baked Eggs

It’s been a long time since I posted a baked eggs or a frittata recipe (by the way… what the heck is the difference between the two??). That’s because I prefer my eggs sunny side up with the yolk drippy and runny.

However, baked eggs are great for a group or if you want to make them ahead of time to eat on busy mornings. And, I must say, that the flavors of chorizo and butternut squash together just might have changed my mind about them!

Chorizo and Butternut Squash Baked Eggs Recipe

The combination of chorizo and butternut squash is my new favorite recent discovery. There’s something so addicting about the spicy, salty chorizo with the subtly sweet and soft butternut squash. And when they are baked together with eggs, spinach, onion, and spices, there’s honestly nothing better. I’m honestly drooling just writing about it!

Chorizo Butternut Squash Baked Eggs

Chorizo Butternut Squash Baked Eggs

Make Up To 2 Days Ahead!

While you can make the whole thing, freeze the leftover slices, then defrost them when you want to eat them, you can also make part the recipe components ahead of time and finish cooking them the morning that you want to eat them. I recommend the latter if you want freshly baked, best tasting eggs for a get-together or a holiday brunch to save on time and effort when you have so many other things happening.

All you have to do is cook the ingredients ahead of time, all the way through adding spinach, and then refrigerator them before adding the eggs the next day and baking the whole thing together. You can do this up to 2 days ahead of time to get the hardest part of the recipe out of the way!

Chorizo Butternut Squash Baked Eggs Chorizo Butternut Squash Baked Eggs

Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Breakfast couldn't be easier and tastier with these paleo and Whole30 Chorizo and Butternut Squash Baked Eggs. They are perfect for a holiday brunch!
5 from 7 votes
Print Pin Rate
Servings: 6 servings
Calories: 338kcal
Author: Jean Choi

Ingredients

  • 1 tbsp coconut oil
  • 1/2 medium onion diced
  • 3 garlic cloves minced
  • 3 1/2 cups butternut squash cubes 1/2 inch
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 8 oz chorizo removed from casing
  • 4 oz spinach
  • 6 eggs
  • 1/2 cup full-fat coconut milk

Instructions

  • Click here for the full recipe.
Nutrition Facts
Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)
Amount Per Serving (1 serving)
Calories 338 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 196mg65%
Sodium 744mg32%
Potassium 664mg19%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 10690IU214%
Vitamin C 23.8mg29%
Calcium 94mg9%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | October 29, 2018

Comments

  1. Cassidy @ Cassidy's Craveable Creations says

    October 29, 2018 at 6:32 am

    5 stars
    oooohhh, I’m definately going to have to make this next time we have overnight guests!!! Thanks for the recipe, can’t wait to try it!!!

    Reply
  2. Vanessa says

    October 29, 2018 at 9:23 pm

    5 stars
    This looks so great! And I bet the flavors of butternut squash and chorizo are amazing together.

    Reply
  3. Joni says

    October 30, 2018 at 6:21 am

    5 stars
    You had me at chorizo!! My husband and I love adding it to our scrambled eggs on for the weekend breakfasts during the colder months. BUT your recipe looks amazing! Making it this weekend!

    Reply
  4. ChihYu says

    October 30, 2018 at 7:40 pm

    5 stars
    YUM! What a lovely comfort food. I’d love waking up to these delicious breakfast every single morning!

    Reply
  5. Carol Little R.H. @studiobotanica says

    November 4, 2018 at 7:24 am

    5 stars
    YES!!! I love making eggy dishes like this one, filled with goodness.. YES to the chorizo + squash + spinach!
    I love adding greens to these dishes too.. taste as well as nutrient dense + minerals! ( I know.. preaching to the choir..lol)
    In any case, thanks for sharing.. I make variations but will try this one asap!!
    Don’t you just love that it can be made ahead? LOVE the pan btw!

    Reply
  6. Emily Sunwell-Vidaurri says

    November 4, 2018 at 8:21 pm

    5 stars
    So yummy! We love chorizo in our home, such a great idea to pair with with butternut squash in this delicious egg dish.

    Reply
  7. Shelby @Fitasamamabear says

    November 12, 2018 at 11:37 am

    5 stars
    This looks amazing! I never do baked eggs so yum!

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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