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

October 14, 2019

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 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.

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

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!

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

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!

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

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

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

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?


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Butternut Squash Spinach Breakfast Bake

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

Author Skinny Fitalicious
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 slices
Calories 109 kcal
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
5 from 1 vote
Print

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 tbsp unsweetened almond milk
  • 1 tsp nutmeg
  • 1/2 tsp thyme
  • 1 tsp black pepper or to taste
US Customary - Metric

Instructions

To Roast The Butternut Squash

  1. Preheat oven 425 F. Add squash to a baking sheet covered with parchment paper. Spray with coconut oil and add 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 350 F. Prepare a glass baking dish or oven safe dish with coconut oil spray.

  2. 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.

  3. Bake 25-30 minutes at 350 F. 

  4. Remove from oven, cool 10 minutes in the baking pan then slice and serve.

Recipe Notes

  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Course Breakfast
Cuisine American
Keyword breakfast casserole, butternut squash, crustless quiche, dairy free, egg white, gluten free, low calorie, low calorie beakfast, low carb, low carb breakfast, Paleo, paleo breakfast, spinach
Nutrition facts per serving (1slice)
Calories 109 kcal
Fat 1 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 243 mg
Potassium 508 mg
Carbohydrates 10 g
Fiber 2 g
Sugar 3 g
Protein 16 g
Vitamin A 8144 %
Vitamin C 17 %
Calcium 59 %
Iron 1 %

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What I Used For The Recipe

      

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 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

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.

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    Recipe Rating




  1. Silvia @ Heart My Backpack says

    November 28, 2014 at 5:36 am

    Oh my goodness I can’t, this looks SO delicious! Saving this recipe right now 🙂

    Reply
    • Megan says

      November 28, 2014 at 10:23 am

      Thank you!

      Reply
      • Steph says

        September 28, 2016 at 5:36 pm

        Can you make it the night before and pop it in the oven in the morning?

        Reply
        • Megan says

          September 29, 2016 at 7:33 am

          I have not tried it. The butternut may get soggy sitting in eggs overnight. I would probably leave the eggs out until morning then add them before popping into the oven.

          Reply
  2. Daisy @ Fit Wanderlust Runner says

    November 28, 2014 at 8:00 am

    I had been waiting patiently for this recipe! Haha but I figured it would eventually make it to the blog. Thanks for sharing.

    Reply
    • Megan says

      November 28, 2014 at 10:23 am

      Haha..you know I’ve had many people emailing me for this one? Guess I need to make more eggs!

      Reply
  3. GiGi Eats says

    November 28, 2014 at 6:57 pm

    I AM COMING OVER RIGHT NOW!!! THERE BETTER BE LEFT OVERS!! OMFG!! 😛 😛

    Reply
    • Megan says

      November 29, 2014 at 10:11 am

      If you come over, I will make you your own and muffins too!

      Reply
  4. Molly @ Motherhood and Marathons says

    November 28, 2014 at 10:43 pm

    I cannot wait to make this – it looks amazing!

    I will eat pizza at ANY time of the day.

    I like spinach, but I hate brussels sprouts with a passion!

    Reply
    • Megan says

      November 29, 2014 at 10:10 am

      I eat brussels sprouts like candy! Roasted until they’re almost black.

      Reply
  5. jill conyers says

    November 28, 2014 at 11:34 pm

    That looks like a breakfast I would love. Very few ingredients, easy to make and delicious!

    Reply
    • Megan says

      November 29, 2014 at 10:12 am

      Thanks! Hope you try it!

      Reply
  6. Deborah @ Confessions of a Mother Runner says

    November 29, 2014 at 9:23 am

    ooh yummy hope that one is coming to our Meatless Monday link up too!

    Reply
    • Megan says

      November 29, 2014 at 10:12 am

      Thanks for the reminder!

      Reply
  7. Lauren @ The Bikini Experiment says

    November 29, 2014 at 9:49 am

    Thanks for the recipe! Always trying to figure out how to add more veggies to my breakfast.

    Reply
  8. Emma @em-poweredwellness says

    November 29, 2014 at 10:51 am

    This looks so good! Do you think you could make it with whole eggs too? I don’t buy egg whites

    Reply
    • Megan says

      November 29, 2014 at 11:20 am

      Definitely! I just don’t love the yolks.

      Reply
  9. Ginnie says

    November 29, 2014 at 6:49 pm

    This looks so delicious! I have a couple butternut squashes to use, so I will definitely give this a try:)

    Reply
  10. Marci @ Stone Cottage Adventures says

    November 30, 2014 at 7:56 am

    ‘Just made this for breakfast, minus the squash. (I don’t have one right now) DEEE-licious! What is the deal with the nutmeg?! It totally makes the difference! Thanks! -Marci @ Stone Cottage Adventures

    Reply
    • Megan says

      November 30, 2014 at 12:16 pm

      I’m so glad you loved it. Nutmeg is the best. Enhances flavors & gives it that extra thing.

      Reply
  11. Jamie | Jamie's Recipes says

    November 30, 2014 at 9:50 am

    YUM!!! I love breakfast casseroles/pizzas. I am a huge fan of spinach and sweet potatoes in my breakfast casseroles. I am certain I’d love squash.

    Reply
    • Megan says

      November 30, 2014 at 4:23 pm

      Sweet potatoes & squash are very similar in taste and consistency I think.

      Reply
  12. Laura @ Sprint 2 the Table says

    December 1, 2014 at 2:18 pm

    Delicious savory breakfast idea! I’ve been craving more this like this that sweets lately… for breakfast, that is. Dessert it’s ON! 😉

    Reply
  13. Taylor @ Food Faith Fitness says

    December 2, 2014 at 8:03 am

    This looks so tasty! Thanks for linking up with Show Stopper Saturday!

    Reply
  14. Jaren (Diary of a Recipe Collector) says

    December 6, 2014 at 6:40 am

    Such a wonderful, healthy breakfast! Thanks for linking up with SNF! Pinned to our party board!

    Reply
    • Megan says

      December 6, 2014 at 10:00 am

      Thank you, glad you enjoyed it!

      Reply
  15. Miz Helen says

    December 6, 2014 at 9:33 am

    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
  16. Karly says

    December 7, 2014 at 1:18 pm

    What a filling and delicious breakfast! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
    • Megan says

      December 7, 2014 at 1:39 pm

      Seems to be popular. Thanks for the shout out!

      Reply
  17. Jennifer White says

    January 14, 2015 at 8:58 pm

    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
    • Megan says

      January 15, 2015 at 4:26 pm

      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
  18. Sandra says

    November 13, 2016 at 5:05 pm

    Can you freeze it after baking it (to reheat and eat later)?

    Reply
    • Megan says

      November 13, 2016 at 5:25 pm

      I’ve never tried it so I’m not sure. It may get soggy from the sugar in the squash.

      Reply
  19. Jan says

    April 11, 2017 at 2:36 pm

    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
    • Megan says

      April 11, 2017 at 5:40 pm

      If you use whole eggs, you would use half of what the recipe calls for, and I used this pan!

      Reply
  20. Liesl Frank says

    December 31, 2017 at 5:21 pm

    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

    Reply
    • Megan says

      January 1, 2018 at 7:57 am

      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.

      Reply
  21. Jannie says

    December 15, 2020 at 7:49 pm

    Hey, This is so tasty and delicious breakfast idea you shared. I really love it. Thank you for sharing such an amazing article.

    Reply
  22. Helene says

    September 30, 2022 at 1:15 pm

    Thanks for a great recipe. I just finished baking the butternut squash, so will make this in the morning.

    Reply

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Meet Megan

Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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