1 small onion, chopped

2 tablespoons olive oil

1 pound frozen, ground mild pork breakfast sausage, thawed

1 pkg frozen spinach

1 pkg frozen butternut squash cubes

1 pkg white country pepper gravy

2 cups cold water

6 large eggs

1 pkg frozen Fresh Thyme Broccoli Tots

2 cups frozen shredded white cheddar cheese

Garnish: parsley

1. Preheat oven to 400 degrees
2. Spray a 13×9-inch baking dish with cooking spray.
3. In a 10-inch nonstick skillet, cook onion over medium heat, stirring occasionally until softened, 3-5 minutes.
4. Add sausage; cook for 7-10 minutes until browned.
5. Add frozen spinach and butternut squash and cook until softened, 5-7 minutes.
6. While vegetables are cooking, whisk together gravy packet and water over medium heat until thickened.
7. Add gravy to sausage and vegetable mixture, stir to combine. 
8. In a medium bowl, whisk together eggs and pour over sausage mixture.
9. Arrange broccoli tots over filling and sprinkle with 1 1/2 cup white cheddar cheese.
10. Bake until golden brown about 30 minutes.
11. Sprinkle with remaining ½ cup cheese.
12. Bake until cheese is bubbly, and tots are golden brown, 10 minutes.
13. Let stand for 15 minutes before serving. Garnish with parsley, if desired.