Name: Cheesy Egg Bake With Sausage
Yield: 6 servings
Ingredients: 1 pound winter squash (such as 1 small acorn squash or delicata, or ¼ butternut), stemmed, seeded, cut into ½-inch-thick wedges or slices (here's how to cut them, FYI!); 4 tablespoons extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; ½ pound sausage (such as breakfast, Italian, or chorizo), broken into walnut-sized pieces; ½ large red or yellow onion, sliced; 1 Fresno chile, stemmed, sliced into rings; 1 garlic clove, finely grated; 10 large eggs; 1 cup milk, half-and-half, or heavy cream; 1¼ cups grated cheese (such as cheddar, Monterey Jack, or mozzarella), divided; Chopped scallion greens, parsley, basil, and/or cilantro (for serving)

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Photo by Laura Murray. Food styling by Judy Mancini

When you want breakfast for dinner, make this egg bake. This recipe is flexible enough to work with whatever you have in the fridge—as long as you have eggs. It also makes a showstopping winter brunch.

Recipe notes

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