Butternut Squash and Ham Breakfast Bake

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This slow cooker ham and butternut squash breakfast casserole is perfect for serving at family brunch. It’s packed with vegetables and delicious ham, making it perfect for those picky eaters in the family.
Serves: 8 to 10
Prep Time: 20 minutes
Cook Time: 1 ½ to 2 hours

Ingredients

  • 55g / 1/4 cup Crystal margarine, plus extra for greasing
  • 6 large eggs
  • 3g / 1/2 tsp salt
  • 1g / 1/4 tsp black pepper
  • 60ml / 1/4 cup milk
  • 60ml / 1/2 cup Greek style yogurt
  • 1g / 1/2 tsp dried basil
  • 1g / 1/2 tsp garlic powder
  • 130g / 1 cup butternut squash, peeled and grated
  • 130g / 1 cup frozen potato homefries
  • 60g / 1/2 cup chopped red onion
  • 100g / 1 cup shredded cheddar cheese
  • 130g / 1 cup ham, diced

Directions

  1. In a medium frying pan, melt the Crystal margarine over medium heat.
  2. Once the margarine is bubbling, add the ham, potatoes, and chopped red onion. Stir to coat the ingredients evenly and continue cooking over medium heat, stirring occasionally until the onions are translucent and the potatoes start to brown, approximately 3-4 minutes.
  3. Once golden brown, remove from heat and allow the mixture to cool slightly while you prepare the rest of the filling.
  4. In a bowl, whisk the eggs, salt, pepper, milk, yogurt, dried basil, and garlic powder together until smooth.

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  5. Fold the grated butternut squash and cheese into the egg mixture. Save some of the cheese for the topping.

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  6. Add the slightly cooled ham and potato mixture to the eggs by gently folding in the ingredients.
  7. Grease a 6-Quart slow cooker with a little extra Crystal margarine.
  8. Pour the mixture into the prepared slow cooker, sprinkle with the reserved cheese, cover and cook on medium to high for 1.5 hours – 2 hours, until the surface is firm and the eggs are set.
  9. Slice and serve for breakfast with your favourite condiments, toast or salad.

Chef Notes

  • Don’t have a slow cooker? Replace it with a deep casserole dish with a lid or foil to cover. Set the oven to 300F (150C), and follow the same cooking instructions.
  • Slow cookers will vary from model to model, so be sure to not leave this dish unattended the first time you make it.
  • If butternut squash isn’t a favourite in your household, try replacing the squash with grated sweet potato or carrots.

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