Ingredients
4 cups butternut squash cubes
1/2 red onion, cut into thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 large eggs
1/3 cup whole milk
2 tablespoons chopped fresh sage (or parsley)
1 cup grated Gruyère cheese
Description
This Delicious One-pan Egg Dish Is Satisfying Enough To Serve For Dinner As Well As For Breakfast Or Brunch.
Wholefoods
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