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Butternut Squash Spinach Breakfast Bake {GF, Paleo, Low Cal}

by 38 Comments

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

Butternut Squash Spinach Breakfast Bake

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.

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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.

Butternut Squash Spinach Breakfast Bake

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…

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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.

Butternut Squash Spinach Bake

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.

Butternut Squash Spinach Bake

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Butternut Squash & Spinach Breakfast Bake
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 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
Instructions
Roast Butternut Squash
  1. Preheat oven 425
  2. Add squash to prepared baking dish
  3. Spray with olive oil & pepper
  4. Roast in the oven 40-45 minutes until slightly browned on the edges
  5. Remove from the oven & cool
For Bake
  1. Preheat oven to 325
  2. Prepare a glass baking dish with cooking spray
  3. Add roasted butternut squash & spinach to dish
  4. Add egg whites, nutmeg & thyme
  5. Bake 25 minutes
  6. Remove from oven, cool 10 minutes
  7. Slice into 6 pieces and feast
Notes
Yields 6 pieces, 70 calories each
Nutrition Information
Serving size: 6 Calories: 70

What I Used For The Recipe

     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

Do you eat pizza for breakfast? Do you like spinach? Is there a healthy food you just cannot bring yourself to eat? Any good Black Friday deals out there?

Comments

  15. What a great combination for your Butternut Squash Spinach Breakfast Bake, we will just love this recipe. Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

    Reply

  17. Megan, Are there any portions of this that can be made ahead and frozen? For example, can the squash be roasted ahead of time?

    Reply

    • 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.

      Reply

  19. 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

    Reply

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