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!
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!
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 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!
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
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Will it ever stop raining? Probably not. People in the Bay Area were freaking the eff out this past week about a rainstorm we had. Seriously. Like schools and offices closed. I’m an east coast girl and I’ve never seen such a reaction to rain before. It makes sense, I guess, because some areas did actually flood. Good thing we live on top of a hill.
I cooked these on a stove top, but I think they’ll be really great on the grill. We bought a small grill recently, which I’m super excited to start using. We just haven’t gotten around to purchasing a propane tank for it. Apparently, that’s important. Once again, I blame the rain. Hopefully it’ll happen this weekend.
