Breakfast Stuffed Squash

A few posts back I shared this recipe.  It has quickly become a favorite of mine, and with all of the garden produce coming in I've moved on to this. 

You can use any summer squash, but I particularly love the presentation of the patty pan.

Breakfast Stuffed Squash

6 medium patty pan squash

1/2 lb. sausage

1/2 red onion, diced

1 clove garlic, minced

1 bell pepper, chopped

2 c. cooked cubed potatoes

1 1/2 c. swiss chard, chopped

1/2 c. shredded cheddar cheese

2 Tbsp. montreal steak seasoning

6 eggs

Hollow out squash and discard seeds and pulp.

Lay in a large baking dish and sprinkle with 1 Tbsp. steak seasoning.

Place in 400 degree oven while you prepare remaining ingredients.

Brown sausage and onion in a large skillet and cook thoroughly.

Add garlic, bell pepper, potatoes, chard, and additional 1 Tbsp. steak seasoning.

Remove squash bowls from oven and divide mixture among them.

Top each with cheddar cheese.

Crack an egg into each cavity.

Lightly season with salt and pepper.

Bake in 400 degree oven for 20 minutes, or until egg whites have set.