Spiralized Butternut Squash, Spinach and Gruyere Breakfast Bake

I went on a complete bender a few weeks ago. It was a craving that I just had to give in to daily. Thank goodness what I was in need of were easy to find. I’m talking about spiralized vegetables guys!! I totally went ham on the pre-made aisle in my King’s Food Market and brought home every spiralized vegetable they carried.  I tasted, tested, and perfected four recipes that week! Over the course of the next two weeks I intend to share all of them with you. Today I’m featuring spiralized butternut squash in a breakfast bake. 

This recipe is a very easy breakfast bake. It’s also the perfect example of when buying pre-made spiralized vegetables makes more sense than attempting to make on your own.  I have my own spiralizer at home and I’ll admit I use it pretty often for zucchini and potatoes. However; there are some vegetables that just aren’t worth the hassle. Peeling a butternut squash, removing the seeds and trying to work the spiralizer machine is not worth the work. Kings Food Markets has a very affordable, $5 option, for “pre–spun” veggies. And believe me when I say it’s worth the couple extra cents to take the work out of the equation!

As for the recipe, the sweet squash tastes great with the nutty gruyere cheese and fluffy eggs. The spinach gives you your daily dose of greens and brightens the dish. It’s a two-step recipe (once you remove the sprializing step) and its on the breakfast table in just 45 minutes. If you make it the night ahead you can just pop it in the oven the next morning to save some prep time too!

Start your day off right with this rustic egg dish!

Grab some crusty bread or toast to pair it with and you’re in some serious breakfast business.

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…all for the love of the dish

Missy

Butternut Squash, Spinach and Gruyere Breakfast Bake

Ingredients

  • 4 cups spiralized butternut squash
  • 5 eggs
  • 1 cup milk
  • 3 cups spinach
  • 1 & ½ cups shredded gruyere cheese
  • 1 tsp garlic powder
  • ½ tsp each salt and pepper

Instructions

  1. Preheat oven to 375 degrees. Place spinach and spiralized butternut squash in 9X13 casserole pan. Mix so both are evenly distributed across pan. In a separate bowl mix together eggs, milk, ½ cup shredded gruyere, garlic powder, salt and pepper.
  2. Pour the egg mixture over the butternut squash and spinach. Sprinkle remaining 1 cup of shredded cheese evenly across the pan.
  3. Bake for 40 minutes or until the cheese is just starting to brown and is bubbly
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2 Comments

  1. Mark Rafferty
    May 11, 2017 / 7:22 pm

    Hi, old friend of your parents. Hope they’re well. Question: I know you said this is ready in about 45 minutes. Is that how long you bake it for? Sounds about right to me but only two steps show in recipe. Thanks and you do a great job with your site.

    • Missy Somers
      May 12, 2017 / 10:08 am

      Hi Mark-Thanks so much for the comment. Part of the recipe was cut off-so thanks for the alert. You should bake for 40 minutes. I have updated the recipe card above. Enjoy! 🙂

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