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Butternut Squash Egg Bake (Gluten-Free, Dairy-Free)

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!
Course Breakfast, Brunch
Cuisine Baking, Breakfast
Keyword breakfast egg bake, butternut squash
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 servings
Author Winnie Kison


  • 1 1/2 cups butternut squash cubed
  • 4 garlic cloves minced
  • 1/2 yellow onion diced
  • 1 red bell pepper diced
  • 6 cups baby spinach packed
  • Olive oil for cooking
  • 8 large eggs
  • 1/3 cup unsweetened almond milk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder


  • Preheat oven to 350F. Prepare 8 inch round baking dish.
  • 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.
  • Transfer veggies to greased baking dish.
  • In a large bowl, whisk together eggs, almond milk, sea salt, black pepper and garlic powder.
  • Pour egg mixture into baking dish and bake for 40-45 minutes or until eggs are set.
  • Allow to cool for 10 minutes before slicing.