A Whole30 Veggie Breakfast Casserole, Perfect for the Holidays

Ingredients

• 4 cups peeled and cubed butternut squash
• 2 tbsp ghee, coconut oil, or avocado oil
• 2 tsp sea salt
• 1 tsp black pepper
• 2 cups broccoli florets
• 1 medium red bell pepper (seeded and diced)
• 12 large eggs
• 1 cup plain and unsweetened almond milk