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
Servings: 4 slices
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 or milk of choice
- 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.
Nutrition
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