While making this recipe the other day I was reminded that winter is essentially here and found myself scrambling to snap photos of the final product with the last little sliver of dusk light. I’m not 100% happy with the photos I managed to get, but I am over the moon with how the recipe turned out!
It’s loaded up with eggs, whole grain bread, butternut squash, apples, fresh sage, and crumbled goat cheese. This dish is full of great flavor on it’s own, but also pairs great with a little maple syrup on top, making it like a hearty and healthy French toast bake. I also kept this recipe vegetarian, but I think next time I’ll throw in some country breakfast sausage because hey.. why not?
My recipe also makes enough for TWO casserole dishes and re-heats well so you can bake it on the weekends and enjoy one fresh and then reheat the other for breakfast throughout the week. Or if you have a massive amount of family coming over during the holidays, this will serve up to 12 and can be prepped the night before!