Bread Bake with Butternut Squash Sausage and Kale

An essential brunch dish, made with eggs, comforting sausage, kale and seasonal butternut squash.


  • 12 Large Eggs
  • 2 C. Milk
  • 1 Tbsp. Dijon Mustard
  • Salt and Pepper
  • ½ lb. Breakfast Sausage
  • 1 Small Bunch Kale, stemmed, leaves chopped
  • ½ Butternut Squash, peeled and chopped; lightly steamed
  • 8 Slices Canyon Bakehouse Mountain White Bread, cubed
  • 8 oz. Fontina Cheese, grated


  1. Preheat the oven to 350 degrees and prepare a 9×9 inch baking dish with butter.
  2. In a spouted mixing bowl, whisk together the eggs, milk, Dijon, salt and pepper.
  3. Brown the sausage in a large skillet over medium heat. Transfer the sausage to a plate and retain the drippings.
  4. Add the prepared kale to the skillet. Cover and reduce the heat. Wilt for about 2-3minutes, just until the leaves turn bright green.
  5. In the first of two layers, assemble the sausage, kale and steamed butternut squash in the prepared dish. Sprinkle with the grated fontina and repeat.
  6. Bake the dish for 25-30 minutes, or until the cheese is golden and bubbly.
  7. Allow the dish to cool for 10-15 minutes before cutting and serving.