Apple Mimosas & Butternut Baked Eggs Recipe

Host a fun & easy-going brunch with these simple baked eggs. Butternut squash, eggs, leeks, and herbs are all you need. With apple mimosas, of course.

Thanksgiving has become an odd holiday for us. During the first years that Jack and I were together, we traveled to visit family for every single holiday. It took us a while to realize that Thanksgiving weekend air travel is the worst of them all. So now we have a tradition of staying home with no real tradition. One year we stayed in and made risotto. The year after that we had a friends-giving (before they were called that). Last year, we stayed home and worked (we were just beginning the book).

This year we’re going to gather with friends over a fun & easygoing brunch that doesn’t need any sort of title. What it does need are apple mimosas made with Barefoot Bubbly. For the main course I’m making butternut squash baked eggs. These are easy recipes that are always delicious, hard to mess up, and can be easily scaled to serve a group.

This is my fall spin on a frittata – made with butternut squash, leeks and fall herbs.

These mimosas have 3 basic ingredients – orange juice, apple juice & champagne – plus apple slices, cinnamon sticks and star anise for garnish.

Cheers!

5.0 from 1 reviews

Apple Mimosas

Prep time

5 mins

Total time

5 mins

Author: Jeanine Donofrio

Recipe type: cocktail

Serves: 6

Ingredients

12 ounces apple juice
12 ounces orange juice
1 (750 mL) bottle Barefoot Bubbly Brut Cuvée Champagne
1 gala apple, sliced
Dried cinnamon sticks and star anise

Instructions

Fill champagne flutes with 2 ounces each of apple juice, orange juice, and champagne. Garnish with apple slices, cinnamon sticks, and star anise.

5.0 from 1 reviews

Butternut Squash Baked Eggs

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Author: Jeanine Donofrio

Recipe type: Brunch

Serves: 2-3

Ingredients

1 cup cubed butternut squash (⅓ inch cubes)
Extra-virgin olive oil, for drizzling
6 large eggs
¼ cup almond milk
1 garlic clove, minced
1 teaspoon extra-virgin olive oil
1 medium leek, white and light green parts only, rinsed well and sliced (1 cup)
2 tablespoons chopped fresh herbs (mix of sage and thyme)
½ teaspoon balsamic vinegar
Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the butternut squash cubes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until the squash is tender, about 20 minutes.
Whisk together the eggs, almond milk, and minced garlic and set aside.
Heat a 1 teaspoon of olive oil in an 8-inch cast-iron skillet over medium heat. Add the leeks and a pinch of salt and pepper and saute until soft, about 1 minute. Stir in the herbs and roasted butternut squash and cook for another minute. Add the balsamic vinegar and stir so that nothing is sticking to the bottom of the pan. Add the egg mixture and spread in an even layer. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the eggs are set and the edges are golden brown.

Notes

Double the recipe and use a 12-inch skillet to serve 4 to 6.

This post is in partnership with Barefoot Wine. Thank you for supporting the sponsors that keep us cooking!