This post is sponsored by Nature’s Greens, but all opinions are my own.
This egg bake is the perfect make-ahead breakfast! It is made with nutrient dense greens, butternut squash, and protein rich eggs.
An egg bake is one of those dishes that looks fancy, but it is actually incredibly simple to make! It comes down to 3 steps:
- Cook the vegetables until just under well done.
- Whisk eggs
- Add the eggs and vegetables together and bake.
s i m p l e !
In this recipe, I used Nature’s Greens Mustard greens which have a great flavor. If you would rather use a different leafy green, Nature’s Greens has a full line of organic greens that can easily be substituted. I love that I was able to find them at my local Walmart!
I hope you enjoy this recipe! If you make it, be sure to tag me on Instagram @wildlywholesome and hashtag #wildlymindful so that I can see it!
Butternut Squash and Greens Egg Bake
- 8 eggs
- 2 cups chopped Nature’s Greens leafy greens
- 2 cups cubed butternut squash
- 2 tbs avocado oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp thyme
- ¼ tsp black pepper
prepare a 1-1 ½ qt. baking dish by spraying or coating in avocado oil. Preheat oven to 400 degrees fahrenheit.
On a lined baking sheet, layer on the butternut squash with 1 tablespoon oil and a pinch of salt.
bake in the preheated oven for 15-20 minutes or until they are tender. While the squash is roasting, heat a skillet with ½ tablespoon oil on medium low heat.
Add in the 2 cups of chopped greens and a pinch of salt. Sautée for 5 minutes or until slightly wilted.
Once the squash is done and tender, reduce the oven temperature to 350.
Whisk the eggs with the garlic powder, thyme, salt, and pepper.
Pour the whisked eggs into the prepared baking dish with the roasted squash and sautéed greens.
bake for 30-40 minutes or until there is no jiggle in the middle.