Butternut Squash Breakfast Casserole
There is nothing quite like a warm, comforting breakfast on a cool fall morning – and this butternut squash breakfast casserole is a perfect choice!
Servings 6
Calories 239kcal
Ingredients
- 2 cups raw butternut squash, peeled and cut into cubes
- 2 tbsp olive oil (divided into 1 tbsp and 1 tbsp)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 red onion, diced
- 1 bell pepper, diced
- 2 cups raw spinach
- 7 eggs
- 1/4 cup milk
- 1/2 tsp Italian seasoning
- 1 cup shredded cheddar (optional)
Instructions
- Preheat the oven to 375 degrees.
- Toss the cubed squash in 1 tbsp olive oil, salt, and pepper. Place it on a baking sheet. Pop it in the oven for about 20 minutes, until tender.
- Meanwhile, about 10 minutes before the squash will be done, heat 1 tbsp olive oil in a skillet over medium heat. Add the pepper and onion and cook for 4-5 minutes, until the vegetables start to get tender. Add spinach and cook for another 1-2 minutes, until lightly wilted. Remove from heat.
- Whisk together the eggs and milk in a mixing bowl. Stir in Italian seasoning and cheddar. Fold in the pepper/onion/spinach mixture, and your cooked squash (when it’s done roasting).
- Grease a 9x13 casserole dish. Pour everything into your casserole dish. Put back in the oven (at 375) for 30-35 minutes, or until eggs are set.
Notes
Notes:
You can make this recipe paleo, Whole30, and dairy free by skipping the cheddar and using unsweetened almond milk in place of dairy milk.
Nutrition analysis (approximate per serving):
239 calories, 17 g fat, 6.5 g sat fat, 311 mg sodium, 9 g carbohydrate, 1.5 g fiber, 3 g sugar, 13.5 g protein, Vitamin A: 129%, Vitamin C: 49%, Calcium: 22%, Iron: 11%
Nutrition
Calories: 239kcal