Meal Details
1. Butternut squash & sausage breakfast bake
1020 cals, 97p, 12c, 63f (per meal)
1/2 tbsp, ground (3g)
12 large (396g)
1/2 tbsp (5g)
1/2 tbsp (5g)
1/2 tbsp (9g)
6 tbsp (90mL)
12 cup(s) (360g)
3 small (210g)
3 lbs (1361g)
3 oz (85g)
12 large (600g)
Recipe has been scaled from original by 3x. 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.