Ingredients for Pie For Breakfast Squash Or Pumpkin
- Frozen Butternut Squash
- Zucchini
- 1 pound breakfast sausage
- 4 large eggs
- Brown Sugar
- Granulated Sugar
- 1/2 teaspoon salt
- Cinnamon
- Ginger
- Clove
- Evaporated Milk
- Unbaked Pie Shell
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How to Make Pie For Breakfast Squash Or Pumpkin
- Preheat oven to 425°F (220°C).
- Cook 1 pound breakfast sausage over medium-high heat, breaking it up with a spoon, until no longer pink. Drain excess grease and let cool completely.
- In a large bowl, whisk together 4 large eggs, 1/2 teaspoon salt, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Add 1 cup peeled, seeded, and cubed butternut squash, 1 cup peeled and diced zucchini, and the cooled sausage to the egg mixture. Stir in 1/2 cup milk or cream and combine well.
- Pour the mixture into a 9-inch unbaked pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool completely on a wire rack before serving. Chill for at least 2 hours for best results.
Nutrition Information (Approximate per serving)
Sodium
184 g
Sugar
676g
Fat
280g
Carbs
112g
