Prep time: 15 minutes - Cook time: 1 hour and 20 minutes - Total time: 1 hour and 35 minutes
1 Butternut squash, thinly sliced
1 tbsp Oil
6 large eggs (or 3 eggs + 1 cup egg whites)
⅓ cup unsweetened Almond milk
1 White Onion, chopped
3 Garlic cloves, minced
1 cup Mushrooms, sliced
1 bag Spinach or head of Kale, de-stemmed/chopped
1 pint Cherry Tomatoes, halved, or ½ cup Sun-dried tomatoes
1 tbsp Healthy U Onion Overload
Alternative to Healthy U Onion Overload
2 tsp minced onion
2 tsp granulated onion
2 tsp onion powder
1 tsp salt
1 tsp chives
½ cup Cheese, shredded (Feta/Goat/Cheddar)
8 slices Turkey Bacon (optional), chopped into small pieces
Butternut squash crust:
Cut the skin of the butternut squash off, scoop the seeds out and slice into thin pieces and thin circles.
Spray dish with cooking oil and start layering the baking dish with the butternut squash
Spray the dish again with cooking oil and bake at 425 F for 30 minutes.
Over high heat, drizzle 1-2 tbsp of oil in a pan and add the white onion and minced garlic cloves.
Add chopped up turkey bacon to the frying pan.
Whisk eggs into a bowl, add almond milk and cheese into the bowl.
Add Healthy U Onion overload spice to the onion/bacon pan.
Add mushrooms and cherry tomatoes to the pan, cover and cook for another 5 minutes.
Add spinach ontop, cover and cook for 60 seconds.
Add the mixture ontop of the butternut squash crust. Add egg mixture ontop of vegetables and sprinkle feta cheese ontop.
Bake at 425 F for 40-45 minutes
Can be stored in the fridge for 3-5 days or freeze for up to 3 months