Meal Details
1. Butternut squash & sausage breakfast bake
225 cals, 22p, 3c, 14f (per meal)
1/3 tsp, ground (1g)
2 2/3 large (88g)
1/3 tsp (1g)
1/3 tsp (1g)
1/3 tsp (2g)
4 tsp (20mL)
2 2/3 cup(s) (80g)
2/3 small (47g)
2/3 lbs (303g)
2/3 oz (19g)
2 2/3 large (133g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400F (200C).
2
Heat a skillet over medium heat and add the turkey sausage. Break it up into crumbles and cook until done. Transfer to a greased baking dish and set aside.
3
Add oil to the pan, along with butternut squash and onion and cook for about 10 minutes until softened, stirring occasionally.
4
Stir in spices and stir in spinach in batches until it is wilted, 2 minutes.
5
Transfer butternut squash mixture to the baking dish and mix with the sausage.
6
Whisk together eggs and egg whites. Pour the eggs into the baking dish and bake for 25-30 minutes until fully cooked. Serve.