Butternut Squash and Spinach Breakfast Bake
Try this Butternut Squash and Spinach Breakfast Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- pepper to taste
- 1/2 tsp thyme
- 2 dashes of nutmeg
- 2 cups butternut squash sliced in 1 inch pieces
- 1 cup spinach (i used frozen & drained water with coland
- 14 egg whites
- Carbohydrate 0.688838333333333 g
- Cholesterol 0 mg
- Fat 0.138152916666667 g
- Fiber 0.0540833333333333 g
- Protein 8.41406041666667 g
- Saturated Fat 0.00228375 g
- Serving Size 1 1 Serving (77g)
- Sodium 127.908458333333 mg
- Sugar 0.634755 g
- Trans Fat 0.131778333333333 g
- Calories 37 calories
Preheat oven 425Add squash to prepared baking dishSpray with olive oil & pepperRoast in the oven 40-45 minutes until slightly browned on the edgesRemove from the oven & coolPreheat oven to 325Prepare a glass baking dish with cooking sprayAdd roasted butternut squash & spinach to dishAdd egg whites, nutmeg & thymeBake 25 minutesRemove from oven, cool 10 minutesSlice into 6 pieces and feast
