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!
Servings 8 servings
- 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.