- 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
- Preheat the oven to 375F. Organic butter or spray a 9x13 baking dish or a 12 muffin tin.
- 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.
- 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.
- 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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