From Lauren: This recipe is from my friend Jean Choi, who regularly contributes her creative recipes here.
There’s nothing more delicious and satisfying than baked eggs to start the day. It’s always a crowd-pleaser, great for leftovers, and easy to make. It’s also versatile enough that you can add in any meat or veggies you prefer. This version stars chorizo and butternut squash, and the flavor combo of salty and spicy with the natural sweetness is unbeatable.
This recipe is great on a lazy weekend or even for a holiday brunch. Both the chorizo and the butternut squash make this dish hearty and vibrant. If you are preparing it for a crowd, you can double the recipe and bake in a large baking dish after you cook everything in a pan.
About the ingredients in Chorizo and Butternut Squash Baked Eggs
Butternut squash – If you don’t have this on hand or if you prefer another winter squash, you can substitute with kabocha, acorn, or delicata.
Chorizo – Either Mexican or Spanish chorizo works for this recipe, depending on your taste preference.
Coconut milk – You can substitute with almond milk or another dairy free milk, but I find that full-fat coconut milk yields the most delicious creamy texture in the eggs.
- 1 tbsp coconut oil
- ½ medium onion diced
- 3 garlic cloves minced
- 3½ cups butternut squash cubes (1/2 inch pieces)
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 8 oz chorizo removed from casing
- 4 oz spinach
- 6 eggs
- ½ cup full-fat coconut milk
- Preheat oven to 400 degrees F.
- Whisk together eggs and coconut milk, and set aside.
- Heat coconut oil in a 10-inch cast iron skillet or oven-safe skillet over medium high heat.
- Add onion and cook stirring for 2-3 minutes until translucent.
- Add garlic and butternut squash.
- Season with salt and pepper and cook stirring for 10 minutes until the squash is al dente.
- Push the squash to the side of the the pan, add chorizo. Break it up with a spoon.
- Cook for 2 more minutes until the chorizo starts to brown, and mix everything together.
- Add spinach and stir everything together for 1 minute until the leaves are wilted.
- Turn off the heat and pour in the egg mixture, shake the skillet so the eggs are evenly distributed.
- Bake in the preheated oven for 15-18 minutes until the eggs are set.
- Remove from the oven and let it cool for 5 minutes (the eggs may have puffed up but they'll settle back down while resting) before slicing it into 6 slices.
- Sprinkle with red pepper flakes, parley, or your favorite toppings and herbs, and serve warm.
About Jean Choi
Jean Choi is a Nutritional Therapy Practitioner, recipe developer, and food photographer at What Great Grandma Ate. She started her blog to share her story of overcoming years of digestive issues and adrenal fatigue, and to help others realize that nutrient-dense allergen-free cooking can be simple, easy, and delicious. Jean believes that the food you love should love you back through healing and nourishment. For more of her real food recipes and SoCal adventures, follow along on her Instagram and Facebook.