Apparently, I have a knack for really long recipe names. Oops. Not sorry. I just want to make sure you guys fully understand the deliciousness of this recipe before you dive in to making it. And this Caramelized Onion, Squash & Chicken Apple Sausage Frittata is totally worth it. Whole30 make ahead / on the go breakfast in a flash? You got it.

This recipe is basically a leftovers frittata – also known as, on Fridays (or the weekend), I take whatever vegetables i have left from the week, some protein, whip up some eggs, throw them all in a baking dish and call it a frittata. I had leftover caramelized onions from one recipe and leftover roasted squash for another, so it made this recipe super fast to throw together, but I’ve written the instructions from scratch for you, as if you didn’t have those leftovers on hand.

Just know that you can totally substitute another kind of sausage (I also tried it with the Applegate Fire Roasted Red Pepper and it was AWESOME) or other kind of squash, and feel free to throw in whatever other roasted veggies you have on hand. It’ll all be delicious as long as those leftovers you’re throwing in don’t have super strong flavors that clash with eachother.

Spoiler alert: super delicious with sliced avocado on top. Just saying.

Caramelized Onion, Squash & Chicken Apple Sausage Frittata

Prep time

15 mins

Cook time

45 mins (add time if roasting squash from fresh, not leftovers)

Total time

1 hour

Dana: Real Food with Dana

Serves: 6-8 servings

Ingredients

10 eggs
1 package Applegate Chicken Apple Sausage
1 large onion, sliced
¼ cup coconut or almond milk
3 Tbsp ghee, divided
½ tsp sea salt
¼ tsp black pepper
2 cups cubed butternut squash
A few sprigs of fresh rosemary + sage

Directions

Preheat the oven to 400. Line a large baking sheet with parchment paper. Place the cubed butternut squash on the baking sheet.
Melt the ghee and use 1 Tbsp to coat the butternut squash (you could also do this in a bowl, but I wanted to do less dishes!) Bake for 25-30 minutes, or until the squash is baked through and easily pierced with a fork.
Heat 1 Tbsp ghee in a medium skillet. When hot, add the onions, a small pinch of sea salt, and sauté them on medium-low heat until they begin to look translucent (about 8-10 minutes). Allow them to cool for about 5 minutes.
Meanwhile, grease a 10-12 inch cast iron skillet or 8x8 baking dish with the last remaining Tbsp of ghee.
In a large bowl, vigorously whisk the eggs and ¼ cup coconut or almond milk until the yolks and whites are well combined.
The squash should be almost done at this point. Reduce the oven to 375 F.
Line the bottom of the skillet or baking pan with ½ the onions, ½ the chicken sausage, and once it’s out of the oven, about half the squash. Pour the eggs over top, and nestle the remaining onions, sausage, and squash among the eggs, Scatter the rosemary and sage over top with a little black pepper.
Bake for about 40-45 minutes, or until a knife inserted in the center comes out clean.