Description

A savory Thanksgiving Egg Bake featuring sautéed vegetables, ham, and melted cheese, perfect for a hearty breakfast or brunch during the holiday season. This dish combines the flavors of red onion, bell pepper, butternut squash, and arugula with ham and cheese, all baked to perfection in a fluffy egg custard.

Ingredients

Scale

Vegetable and Meat Mix

1 tablespoon Olive Oil
1/2 cup Red Onion, diced
3/4 cup Bell Pepper, diced
1 cup Butternut Squash, peeled and diced
2 cups Arugula, fresh
1 cup Ham, diced

Egg Mixture

8 Free Range Eggs
1/3 cup Milk
1/2 teaspoon Ground Black Pepper
1 teaspoon Onion Powder

Topping

2/3 cup Shredded Cheese (such as cheddar or your choice)

Instructions

Sauté Vegetables and Ham: In a large fry pan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup diced red onion, 3/4 cup diced bell pepper, 1 cup diced butternut squash, 2 cups fresh arugula, and 1 cup diced ham. Cook for 4-5 minutes, stirring occasionally, until the onions and peppers are softened and the squash is tender.
Transfer to Baking Dish: Spray a baking dish with nonstick spray. Transfer the sautéed vegetable and ham mixture evenly into the dish, spreading it out as a base layer.
Prepare Egg Mixture: In a large bowl, whisk together 8 free range eggs, 1/3 cup milk, 1/2 teaspoon ground black pepper, and 1 teaspoon onion powder until well combined and slightly frothy.
Pour Egg Mixture: Pour the whisked egg mixture evenly over the sautéed vegetable and ham layer in the baking dish.
Add Cheese Topping: Sprinkle 2/3 cup shredded cheese evenly over the top of the egg mixture.
Bake: Preheat your oven to 350°F (175°C). Bake the dish for 20 minutes or until the eggs are set and cooked through. To check doneness, the eggs should be firm in the center and a knife inserted comes out clean.

Notes

You can substitute the ham with turkey or leave it out for a vegetarian version.
Use any shredded cheese you prefer like cheddar, mozzarella, or Monterey Jack.
Make sure to chop the butternut squash into small cubes for quicker sautéing and cooking.
This dish can be prepared a day ahead and refrigerated; simply warm it up before serving.
For an extra kick, add a pinch of chili flakes or smoked paprika to the egg mixture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Thanksgiving breakfast, egg bake, holiday brunch, savory casserole, butternut squash egg bake, easy breakfast recipe