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Veggie “Sausage” & Squash Egg Bake

Prep Time:

25 Minutes

Cook Time:

20 Minutes


6 Servings



About the Recipe

Hot tip: Either buy precut butternut squash or microwave e whole butternut squash for 5 mins before peeling and cubing. Serve with sliced avocado and top with sriracha for extra flavor kick.


  • 3 whole brown eggs

  • 300g liquid egg whites

  • 65g baby spinach

  • 200g Chipotle Black Bean Crumbles

  • 243ml almond milk

  • 72g sliced yellow onion

  • 52g sliced red onion

  • 225g butternut squash, cubed

  • 25g sliced green onion

  • 47g shaved Parmesan, Romano & Asiago cheese blend

  • 60g aged gruyere cheese, shreddedOlive oil spraySpices: garlic salt, black pepper, dried basil, dried minced garlic, dried oregano


  1. Preheat oven to 400 degrees; grease 13x9 baking dish with olive oil spray.

  2. Slice yellow and red onions; set aside.

  3. Heat large pan and spray with oil; add sliced onions and cook, ~7 mins.

  4. Add BNS cubes, crumbles, & spices to pan; cook for ~15 mins, stirring frequently.

  5. In meantime, slice green onions.

  6. Then, in large bowl, whisk together eggs, egg whites, milk, green onions & shredded gruyere cheese; set aside. After BNS is soft, add baby spinach. Cook until leaves are slightly wilted.

  7. Spread “sausage” & squash mix evenly across bottom of baking dish.

  8. Pour egg mixture on top; sprinkle evenly with Parmesan, Romano & Asiago blend.

  9. Baked for ~40 mins, or until eggs set.

  10. Divide into six equal squares.

  11. Store two or three squat to a meal prep container, and keep in fridge.

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