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
Prep Time15 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Breakfast
Cuisine: American
Diet: Low Calorie
Servings: 4 slices
Calories: 109kcal
To Roast The Butternut Squash
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.
Serving: 1slice | Calories: 109kcal | Carbohydrates: 10g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8144IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 1mg