Meal Details
1. Butternut squash & sausage breakfast bake
680 cals, 65p, 8c, 42f (per meal)
1 tsp, ground (2g)
8 large (264g)
1 tsp (3g)
1 tsp (4g)
1 tsp (6g)
4 tbsp (60mL)
8 cup(s) (240g)
2 small (140g)
2 lbs (907g)
2 oz (57g)
8 large (400g)
Recipe has been scaled from original by 2x. 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.
2. Lowfat Greek yogurt
155 cals, 12p, 16c, 4f (per meal)
1 (5.3 oz) container(s) (150g)
