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Avocado Egg Casserole – Dr. Oz #28dayshrink

on 13/05/16

Created by Beth Nydick on May 13, 2016

  • Serves: 6 people

Ingredients

  • 1/2 cup butternut squash, diced
  • 1/2 teaspoon sea salt
  • 1/4 cup ¼ cup almond milk
  • 8 eggs
  • For the eggs:
  • 1 large avocado, sliced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1 medium zucchini, diced
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375F. Organic butter or spray a 9x13 baking dish or a 12 muffin tin.
  2. In a large pan sauté veggies, about 5 minutes. When slightly mushy place veggies in the bottom of the pan or muffin tin. Layer in the chopped avocado, then top with the veggies.
  3. Whisk the egg mix together and pour it over top of everything. Bake for 40-45 minutes, or until the egg is barely set in the center.
  4. Substitute any leftover vegetables you have for the squash & zucchini. Make an extra batch and freeze for an easy breakfast or snack anytime.
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Hi! I'm Beth! Blue Barn Kitchen is a health focused lifestyle brand with simple and creative recipes, meal planning and lifestyle programs, making living healthy effortless. Read More

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