I’m a huge believer in breakfast egg bakes! They’re so easy to assemble and reheat wonderfully, making them my go-to breakfast meal prep recipe. This batch is loaded with sage sausage, green chile, roasted delicata squash, and smoked gouda. This green chile egg casserole will fill you up!
My basic egg casserole recipe is pretty straightforward – about a dozen eggs, some cheese, and salt. I add to it as I want with roasted vegetables and meat. We only make breakfast bakes with sausage maybe once a month, so this one is more like a special occasion breakfast bake!
Plus, the mix of smoky cheese, hearty sausage, spicy chile, and sweet squash will floor your guests. The whole house smells divine after this!
Authentic Hatch green chile
After living in New Mexico for 6 years, I know the true delicious of real Hatch green chile. On cool mornings, I crave a spicy breakfast burrito smothered in green chile sauce like nothing else!
We actually buy fresh roasted Hatch green chiles here in Washington state, peel them, and freeze them. We love adding them to Green Chile Chicken Stew, egg bakes, and literally anything else…
I love how the sweet roasted delicata squash from the garden balances the heat from the chile. There is such a nice balance of flavors in this recipe – I could eat it every day!
Make this while meal prepping your lunches!
We love to make a hearty soup or stew on Sundays to prep lunches. I like to get my egg bake in the oven and then start prepping all the vegetables for the stew at the same time. This makes sure meal prepping doesn’t take up my whole weekend, but that I still had a fridge full of breakfasts and lunches!
I prep my egg casseroles into these containers.
Learn how to cook from your pantry and keep a well-stocked pantry!
Green Chile Egg Casserole with Sausage, Roasted Squash & Smoked Gouda
Pre-heat the oven to 425 degrees F.
Slice delicata squash the long way and remove seeds. Slice into thin rounds, place on parchment paper, and toss with salt and pepper. Bake until crispy on the edges (around 20-30 minutes). I make this part in advance and use it as a salad topping!
If you don’t have delicata, use your favorite winter squash! You can roast it for this recipe or used up leftover roasted squash. If the pieces are large, simply rough chop them so they are bite-sized.
Start browning a pound of sage sausage.
Once the squash is done, drop the heat to 350.
Chop roasted squash into bite-sized chunks and place in 9 x 13 baking dish.
Thaw and chop green chile, if using frozen. If using canned and chopped, no extra step necessary. Add green chile to the squash pieces in the pan and stir together.
When sausage is done, remove from heat and let cool a few minutes.
Start cracking eggs into a bowl. Whisk smooth with salt.
Shred smoked gouda.
Add the sausage crumbles to the green chile and squash mixture. Stir until evenly distributed. Add about half of the smoked gouda shreds.
Add scrambled egg mixture and sprinkle the top with remaining cheese.
Bake at 350 for 30 minutes. Allow to cool a few minutes if serving hot or cool completely if meal prepping!
Green Chile Egg Casserole with Sausage & Roasted Squash
- Baking sheets
- Cheese grater
- 9 x 13 baking dish
- 1 lb sage sausage browned
- 15 large eggs
- 1/2 tsp kosher salt
- 5 oz smoked gouda shredded
- 1 1/2 cup roasted delicata squash
- 7 oz roasted green chile chopped
Roast the squash & brown sausage
- Preheat oven to 425.
- Slice the delicata squash length-wise. Remove seeds. Slice the squash into thin half-circles.
- Place on baking sheet. Coat with olive oil and sprinkle with salt.
- Brown sausage in a skillet.
- Roast at 425 for 20-30 minutes or until golden and crispy on the edges.
Assemble the ingredients
- Adjust oven temperature to 350.
- Rough chop the roasted squash and green chile. Add to baking dish with browned sausage. Stir until spread evenly.
- Shred the smoked gouda. Sprinkle half over ingredients in baking dish.
- Whisk eggs with 1/2 tsp of salt. Pour over mixture in baking dish. Top with remaining cheese.
- Bake at 350 for 30 minutes.