Ingredients

The following ingredients have 6 Servings
  • 8 slices bacon (or turkey bacon)
  • 3 cups roasted cubed butternut squash*
  • ½ tablespoon olive oil
  • 1 (5 ounce) bag spinach
  • 6 large eggs
  • ⅓ cup unsweetened almond milk (or sub regular milk)
  • Freshly ground salt and pepper, to taste
  • ½ cup shredded sharp cheddar cheese

Instruction

  • Cook your bacon first. Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.
  • Preheat oven to 350 degrees F. Grease a 9 inch pie pan generously with nonstick cooking spray. Add the roasted, cooked cubed butternut squash cubes. Set aside.
  • Place olive oil a large skillet over place over medium high heat. Add in spinach and cook until spinach wilts, about 2 minutes. Add spinach to the prepared pan with the butternut squash, then top with chopped bacon.
  • In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the spinach and butternut squash. Sprinkle the top with cheddar cheese, along with an additional sprinkle of salt and pepper. Bake for 35-45 minutes or until the egg sets up. Remove from heat and wait a few minutes before cutting into 6 slices. Enjoy!