Description
Discover how to make a delicious Roasted Butternut Spinach Feta Egg Bake that is perfect for breakfast or brunch. Easy recipe for a flavorful meal!
Ingredients
- 2 cups (about 440g) cubed butternut squash
- 1 tablespoon (15ml) olive oil
- Salt, to taste
- Pepper, to taste
- 4 cups (about 120g) fresh spinach leaves
- 6 large eggs
- 1/2 cup (120ml) milk
- 1/2 teaspoon (2.5ml) garlic powder
- 1 teaspoon (5ml) dried oregano
- 1/2 cup (75g) crumbled goat cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet.
- Drizzle the squash with olive oil.
- Season the squash with salt and pepper.
- Toss the squash to coat evenly in oil and seasoning.
- Roast the squash in the oven for 20-25 minutes until tender.
- Remove the squash from the oven and let it cool slightly.
- Reduce the oven temperature to 350°F (175°C).
- In a large skillet, wilt the spinach over medium heat.
- Remove the spinach from the skillet and set aside to cool.
- In a large bowl, whisk together the eggs and milk.
- Add garlic powder, dried oregano, salt, and pepper to the egg mixture.
- Stir the roasted squash and wilted spinach into the egg mixture.
- Pour the mixture into a lightly greased baking dish.
- Sprinkle the crumbled feta cheese evenly over the top.
- Bake in the oven for 25-30 minutes until the eggs are set.
- Remove from the oven and let cool slightly before serving.
Notes
- Consider using a flavored olive oil like garlic or rosemary-infused for a richer taste.
- Add chopped sun-dried tomatoes for a burst of sweetness and tanginess.
- Top with crispy bacon or pancetta before baking for a more indulgent dish.