Hello beautiful!
This fall egg bake has been on repeat in my kitchen, and I add something new every time. It always comes out so delicious! It’s loaded with butternut squash, spinach, mushrooms, and onions for tons of flavor, protein, and fiber. The best part? Make it once and you have 6 high protein, high fiber breakfasts ready to go for the week. Having healthy food prepped and waiting is one of the easiest ways to stay on track with your healthy lifestyle, especially on those busy mornings. Easy breakfast meal prep at its best! 🍂
Ingredients:
> 10 large eggs
> 2 cups liquid egg whites
> 2 -15 oz can Great Northern Beans - drained & rinsed well
> 1-1/4 low-fat cottage cheese (two 5.3 oz cups)
> 4 oz thinly sliced deli ham, diced
> 1 delicata squash, chopped (about 1 lb once roasted)
> 1/2 butternut squash cut into 1" cubes - roasted
> 1 yellow onion, thinly sliced & caramelized or cooked down
> 6 oz crimini mushrooms, chopped (about 10 small)
> 1-2 TBSP olive oil, divided (for roasting the squash & the onions)
> 1 TBSP butter (optional, helps the onions caramelize)
> 4 large handfuls mixed greens or kale
> 1 tsp salt, plus extra for the squash
> Black pepper, to taste
> Optional : Crumbled goat cheese for topping
Instructions:
1. Roast the squash. Toss the sliced delicata squash with a light drizzle of olive oil, salt, and pepper. Roast at 400°F for 20 to 25 minutes until tender and lightly golden. Lower the oven to 350°F and grease your baking dish.
2. Caramelize the onions and mushrooms. Cook the onion in a little olive oil over medium-low heat, stirring now and then. Add the mushrooms partway through, plus the butter if the onions need help breaking down. Cook until deep golden and soft, about 25 minutes.
3. Wilt the greens. Stir the greens into the pan and cook just until wilted. (Cooking them down lets you fit even more greens in!)
4. Build the base. Spread the roasted squash in the dish, scatter the diced ham over it, then layer the onion, mushroom, and greens mixture on top.
5. Blend the eggs. Blend the eggs, egg whites, cottage cheese, salt, and pepper until smooth. Blending melts the cottage cheese into a creamy, cheesy texture.
6. Bake. Pour the egg mixture over the filling and bake at 350°F for 45 minutes. Then check it: slide a knife into the center. If it doesn't come out clean, keep baking in 10 minute increments until it does. A deep dish like this can take up to 75 minutes, so be patient!
7. Rest and slice. Let it rest 10 minutes, then cut into 6 squares. Top each serving with crumbled goat cheese if you like.
8. Let cool completely to store. Let it cool completely before storing in an airtight container. Can store in the fridge for up to 7 days or you can freeze for longer.
ENJOY!!
