Loaded with healthy spinach and roasted squash this Butternut Squash Spinach Breakfast Bake is a deliciously warm way to start a cold winter morning. If you like pizza, you will love this Paleo crustless egg frittata! Paleo + Gluten Free + Low Calorie
Hope you had a great Thanksgiving and everyone is staying safe out there! I know some places can get pretty wild. That’s why I stay bunkered down in the safety of my home. Other than working out, I’m staying in all weekend. Everything will just be too crazy out there.
Let me know if there’s any good deals and I will internet shop from the safety of my own home. With all the leftovers at home, I have no need to go anywhere. Besides I have more important things to do like Christmas-ify my house and work on building my strength and fitness again.
But let’s talk about this beauty. I know you guys REALLY wanted this recipe. My Instagram blew up every time I posted a teaser and I’ve even had multiple readers email me asking to email them the recipe. Let me tell you. This one certainly doesn’t disappoint in flavor or reflection. It’s just as beautiful on the inside as on the outside.
My sleep and food cravings change with the seasons. The cooler weather always makes me crave heartier and warmer foods. Hello oatmeal and breakfast egg bakes! This deliciousness was also a way for me to get more veggies in my diet. I’m usually good about eating enough veggies, but this year my world’s been turned upside down.
My injury made me realize something important about myself. I eat better when I feel good, am training and working out like I’m used to. I’m not saying I’ve been eating unhealthy all year. What I am saying is I haven’t paid enough attention to eating regularly and getting enough vegetables. Apparently fitness and healthy eating go hand-in-hand. Who would’ve thought? Strange…
A few months back, I was eating a Paleoish diet (ish…meaning I had a granola bar, muffin or some fruit here & there). My body and felt so energized eating whole foods and stuffing more vegetables into every single thing I eat. I literally tripled the amount of veggies from what I normally ate and guess what? I felt fuller and had less food cravings throughout the day.
Problem is I don’t love all vegetables like spinach. I know spinach is good for me, but it makes my stomach do flip flops. I could never eat a spinach salad or sautéed spinach. Gross. But if I stash it in things like eggs I don’t mind at all.
You can’t go wrong with this breakfast bake. Packed with winter veggies, spinach and roasted butternut squash, it’s mysteriously healthy, delicious and has a sneaky ingredient. Nutmeg. I swear anything with spinach and eggs requires nutmeg. It just gives it a little extra somethin’, somethin’.
Toss everything in a baking dish with some egg whites and you have yourself a creamy and hearty breakfast pizza and you don’t even need to add cheese or milk. You can if you want, but not required. Now are you all satisfied I posted this? If you make this, I challenge you to post it on Instagram and tag me! Now if you’ll excuse me, I have some breakfast pizza calling me name and need to get back to turning my house into a Winter Wonderland.
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- 2 cups butternut squash sliced in 1 inch pieces
- 1 cup spinach (I used frozen & drained water with colander)
- 14 egg whites
- 2 dashes of nutmeg
- ½ tsp thyme
- pepper to taste
- Preheat oven 425
- Add squash to prepared baking dish
- Spray with olive oil & pepper
- Roast in the oven 40-45 minutes until slightly browned on the edges
- Remove from the oven & cool
- Preheat oven to 325
- Prepare a glass baking dish with cooking spray
- Add roasted butternut squash & spinach to dish
- Add egg whites, nutmeg & thyme
- Bake 25 minutes
- Remove from oven, cool 10 minutes
- Slice into 6 pieces and feast