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

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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Butternut Squash Spinach Breakfast Bake

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

Author Megan

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 6 slices

Calories 60 kcal

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Ingredients

• 2 cups butternut squash sliced in 1 inch pieces
• 1 cup spinach frozen is best, thaw and drain before baking
• 14 egg whites or 7 whole eggs
• 1 tsp nutmeg
• 1/2 tsp thyme
• 1 tsp pepper or to taste

Instructions

To Roast The Butternut Squash

1. Preheat oven 425 F. Add squash to prepared baking dish with parchment paper. Spray with olive oil and pepper.

2. Roast 40-45 minutes until slightly browned on the edges.
   

3. Remove from the oven and cool on the baking sheet 5 minutes.

For the Bake:

1. Reduce oven heat to 325 F. Prepare a glass baking dish with cooking spray or olive oil.

2. Add roasted butternut squash spinach to a bowl. Add egg whites, nutmeg, thyme, and a sprinkle of salt. Stir to combine then transfer to the prepared baking dish. 

3. Bake 25 minutes at 325 F. 
   

4. Remove from oven, cool 10 minutes in the baking pan then slice into 6 pieces.

Course Breakfast

Keyword breakfast casserole, butternut squash, crustless quiche, low calorie beakfast, low carb breakfast, paleo breakfast, spinach

Nutrition facts per serving (1slice)

Calories 60 kcal

Fat 0 g

Saturated Fat 0 g

Cholesterol 0 mg

Sodium 142 mg

Potassium 306 mg

Carbohydrates 6 g

Fiber 1 g

Sugar 1 g

Protein 8 g

Vitamin A 108.6 %

Vitamin C 14.3 %

Calcium 3.2 %

Iron 2.9 %

Custom Meal Plans

Work with Megan to develop a custom macro or standard meal plan to reach your goals.

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What I Used For The Recipe

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?

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.