Meal Details
1. Butternut squash & sausage breakfast bake
340 cals, 32p, 4c, 21f (per meal)
4 dash, ground (1g)
4 large (132g)
4 dash (2g)
4 dash (2g)
4 dash (3g)
2 tbsp (30mL)
4 cup(s) (120g)
1 small (70g)
1 lbs (454g)
1 oz (28g)
4 large (200g)
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.
2. Blueberries
95 cals, 1p, 18c, 0f (per meal)
4 cup (592g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse off blueberries and serve.