This Butternut Squash Spinach Breakfast Bake is loaded with healthy ingredients and flavors. A deliciously warm way to start a cool morning. If you like pizza, you will love this crustless egg frittata! Low Carb + Paleo + Gluten Free + Low Calorie
This Butternut Squash Spinach Breakfast Bake was originally published November 2014. WOW! An oldie, but goodie recipe I updated for you and reshot the photos. It's just too delicious for you not to try.
Veggies for breakfast? Oh yes! Pizza for breakfast? Even better!
Most of us have been brought up to believe it's normal eating cereal, granola bars, smoothies, bagels and donuts for breakfast. While these things have a place in a healthy diet, the problem with eating these things first thing in the morning is it does not train your hormones insulin, leptin and ghrelin to burn it own fat as fuel.
If weight loss is your goal, this is very important. So how do we teach our bodies to burn fat? By eating a high protein, high vegetables breakfast in the morning.
Eating protein is shown in multiple studies to modulate blood sugar. That's just a nerdy nutrition way of saying you'll stay fuller longer and not be a hot mess with cravings mid-morning. And I have just the recipe for you today so you can start your day this way too!
Butternut Squash Spinach Breakfast Bake
You can't go wrong with this egg bake. Made with roasted winter squash, spinach and spices that make it mysteriously delicious in a healthy way. A hearty way to start the day!
The roasted squash is slightly sweet so you satisfy your craving for something sweet without sabotaging those important hormones that need to be regulated for fat loss while getting important nutrients. It's a win win!
What You Need
- Egg Whites or whole eggs
- Butternut Squash
- Spinach, frozen or fresh
- Almond Milk or milk of choice
- Nutmeg, Thyme, Black Pepper
- Coconut Oil Spray
Helpful Tips
Whisking the eggs by hand or with a hand mixer for several minutes will make your egg bake thick and fluffy. I find that's the best way to get egg bakes to turn out perfect every time!
I also recommend buying butternut squash pre-cut. Butternut squash can be a beast to cut and if you're short on time or don't want to mess with it, pre-cut is the way to go. You can buy it frozen (thaw first if you go this route) or fresh at most stores these days.
Take those shameless shortcuts to make your life easier when you can! Now...who's ready to whip up some breakfast?
Butternut Squash Spinach Breakfast Bake
Ingredients
- 2 cups butternut squash sliced in 1 inch pieces
- 1 cup spinach frozne or fresh will work
- 18 egg whites or 9 whole eggs
- 2 tablespoons unsweetened almond milk
- 1 teaspoon nutmeg
- 1/2 teaspoon thyme
- 1 teaspoon black pepper or to taste
Instructions
To Roast The Butternut Squash
- Preheat oven 425 F. Add squash to a baking sheet covered with parchment paper. Spray with coconut oil and add pepper.
- Roast 40-45 minutes until slightly browned on the edges.
- Remove from the oven and cool on the baking sheet 5 minutes.
For the Bake
- Reduce oven heat to 350 F. Prepare a glass baking dish or oven safe dish with coconut oil spray.
- Add egg whites, milk, nutmeg, thyme, and a sprinkle of salt to a large mixing bowl. Whisk the eggs virogrously until fluffy 2-3 minutes. Fold in the roasted butternut squash and spinach.
- Bake 25-30 minutes at 350 F.
- Remove from oven, cool 10 minutes in the baking pan then slice and serve.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
What I Used For The Recipe
Thanks for a great recipe. I just finished baking the butternut squash, so will make this in the morning.
Hey, This is so tasty and delicious breakfast idea you shared. I really love it. Thank you for sharing such an amazing article.
Hi,
I was curious as to whether you can do this recipe with the whole egg - not just egg whites? As the eggs that I buy are $10 a dozen so it makes it a very expensive dish
Liesl
Yes, you can always replace egg white with whole eggs. Simply divide the number of egg whites in half to get the number of whole eggs.
Haven't made this yet but dying to try it. Any changes needed if I use whole eggs? And what size glass pan(s) are needed? Thank you so much
If you use whole eggs, you would use half of what the recipe calls for, and I used this pan!
Can you freeze it after baking it (to reheat and eat later)?
I've never tried it so I'm not sure. It may get soggy from the sugar in the squash.
Megan, Are there any portions of this that can be made ahead and frozen? For example, can the squash be roasted ahead of time?
I roast the squash a day or two ahead of time. Then toss it in with the other ingredients the day I'm going to bake it. I would not freeze any of it. It would get too much liquid that way.
What a filling and delicious breakfast! Thanks for linking up with What's Cookin' Wednesday!
Seems to be popular. Thanks for the shout out!