Butternut Squash Egg Bake (Gluten-Free, Dairy-Free)
Serves 810 mins prep45 mins cook
Roasted butternut squash, sautéed bell peppers, onions and baby spinach baked with eggs! The butternut squash brings a sweet kick to this savory recipe! A delicious egg bake to make ahead for busy mornings and brunch!
0 servings
What you need
Instructions
0 Preheat oven to 350F. Prepare 8 inch round baking dish. 1 In a large pan, cook butternut squash for 5 minutes until softened. Add in garlic, onions and bell peppers. When softened, add in spinach to wilt and mix. 2 Transfer veggies to greased baking dish. 3 In a large bowl, whisk together eggs, almond milk, sea salt, black pepper and garlic powder. 4 Pour egg mixture into baking dish and bake for 40-45 minutes or until eggs are set. 5 Allow to cool for 10 minutes before slicing.View original recipe