Delicata Squash Egg Bake
Sweet, creamy delicata squash is roasted to perfection and then baked with goat cheese into a savory filling breakfast egg bake.
Servings 6 servings
Calories 144kcal
Ingredients
- 1 delicata squash medium
- 1 tablespoon avocado oil
- 1 sprinkle garlic salt
- 4 eggs
- 1 ½ cups egg whites
- ¼ teaspoon garlic
- ¼ teaspoon turmeric
- 2 ounces goat cheese
Instructions
- Preheat oven to 400F. Cut in half length ways, then cut width ways into ½ inch wedges. Toss wedges with oil, then spread on a parchment paper and sprinkle with garlic salt. Roast for 20-25 minutes or until tender.
- Whisk egg, egg whites, garlic, and turmeric seasoning. Grease a 9 x 13 glass casserole dish. When squash is done roasting spread, turn down to 375F and spread out over the bottom the casserole dish. Pour egg mixture over squash wedges. Crumble goat cheese evenly over the mixture.
- Bake at 375F for 30-35 minutes until fully set.
Notes
I like the creaminess and tang of goat cheese but if it's not your thing, try some ricotta.
Nutrition
Calories: 144kcal | Carbohydrates: 7g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 254mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 9.3mg | Calcium: 51mg | Iron: 2.1mg