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.
Nutritional Profile
Cals: 187 per serving
Macros: Fats 8.7 g | Carbs 10.6 g | Protein 17.9 g
If Not This, Then That...
⬆️ 🥩 To increase protein, use 450g of egg whites.
⬆️ 🥑 To increase fat, replace oil spray with 1 TBSP of EVOO.
⬇️ 🥩 To decrease protein, use only 150g of egg whites.
⬆️ 🥖 To increase carbs, double amount of butternut squash.
Ingredients
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
Preparation
Preheat oven to 400 degrees; grease 13x9 baking dish with olive oil spray.
Slice yellow and red onions; set aside.
Heat large pan and spray with oil; add sliced onions and cook, ~7 mins.
Add BNS cubes, crumbles, & spices to pan; cook for ~15 mins, stirring frequently.
In meantime, slice green onions.
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.
Spread “sausage” & squash mix evenly across bottom of baking dish.
Pour egg mixture on top; sprinkle evenly with Parmesan, Romano & Asiago blend.
Baked for ~40 mins, or until eggs set.
Divide into six equal squares.
Store two or three squat to a meal prep container, and keep in fridge.