I definitely grew up eating the bread with a hole in it version of egg-in-a-hole. It was a favorite of mine, especially the resulting buttery toasted bread. This is a fun, healthy and delicious take on that classic breakfast.
The squash adds an array of vitamins with less carbs than your typical bread version. All the flavors you want during the fall season in a delightfully light, but hearty breakfast.
You can be as creative as you like with this one. I chose parmesan cheese and sage sausage because it pairs so nicely with the buttery acorn squash, but really any sharp cheese would work nicely. Consider sharp cheddar or even a creamy blue cheese along side an Italian sausage. Customize it to your heart’s desire.
Acorn squash lends itself as the perfect winter squash for this recipe because of how it can be sliced down creating perfect holes. You will want to carefully slice your acorn squash unto ¾ inch think rounds and scoop out the inside to form a perfect hole for your egg mixture.
When spooning your egg mixture into your acorn squash holes, don’t be afraid it a little leaks out of the bottom. It will cook up fast in the skillet which will keep everything nicely inside your whole.
Recipe note: 1 acorn squash makes 3, maybe 4 sizeable squash rings which would comfortably feed 2 people. You will undoubtedly have sausage leftover. No fear, you are already half way to making sausage and eggs bites or sausage and egg breakfast tacos. Store the remaining cooked sausage in a storage bag for 3-4 days and pull out what you need for future breakfasts.
- 1 acorn squash
- 1 16 oz. package of sage sausage
- 3 large eggs
- 1 tbsp whole milk
- 2 tbsp shredded parmesan cheese and extra for sprinkling
- ½ tsp smoked paprika
- Salt and pepper
- Preheat your oven to 375 degrees F.
- Carefully slice your acorn squash unto ¾ inch think rounds and scoop out the inside to form a perfect hole for your egg mixture.
- In a large cast iron skillet over medium high heat brown your sausage and once done set the sausage aside. Being careful not to burn yourself, wipe out the excess sausage grease from the inside of your skillet.
- In a small bowl whisk your eggs and milk together until thoroughly combined. Then mix in your shredded parmesan cheese. Season with salt and pepper.
- Return your skillet to a medium high heat. Brush one side of your acorn squash slices with olive oil and season with salt, pepper and smoked paprika. Place the squash slices in the skillet seasoned side down. Brush the tops with olive oil and season the same way.
- Spoon a generous helping of the sage sausage into the hole of your acorn squash, then cover with your egg mixture until the hole is full. Sprinkle we extra parmesan cheese.
- Allow your acorn squash eggs in a hole to cook in the skillet for 5 minutes then transfer the entire skillet to your preheated oven. Cook until the squash is tender and the eggs start to firm up, roughly 15 minutes.
- Adjust the oven temperature to high broil, and while watching carefully, allow them to cook until nice and golden brown on top, roughly 3 minutes.
- Top with additional parmesan cheese and enjoy.