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. Watermelon
60 cals, 2p, 13c, 0f (per meal)
24 oz (680g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Slice watermelon and serve.