Name: Holiday Egg Bake
Total time: PT1800.0S
Yield: 6
Ingredients: 8 Free Range Egg; 1 tablespoon Olive Oil; 1/2 cup Red Onion; 3/4 cup Bell Pepper; 1 cup Butternut Squash; 2 cup Arugula; 1 cup Ham; 1/3 cup Milk; 1/2 teaspoon Ground Black Pepper; 1 teaspoon Onion Powder; 2/3 cup Shredded Cheese

This Thanksgiving Egg Bake is loaded with roasted butternut squash, ham, arugula, cheddar cheese and veggies for the perfect Thanksgiving morning breakfast!

Low-Fat

Oven

Bakes & Casseroles

Holiday Egg Bake

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Free Range Egg

Olive Oil

tablespoon

Red Onion

Bell Pepper

Butternut Squash

Arugula

Milk

Ground Black Pepper

teaspoon

Onion Powder

Shredded Cheese

In a large fry pan, heat {@3:}. Sauté {@2:}, {@1:}, {@0:}, {@4:}, and {@5:} for about 4-5 minutes until onions and peppers are softened.

In a large fry pan, heat Olive Oil (1 tablespoon). Sauté Red Onion (1/2 cup), Bell Pepper (3/4 cup), Butternut Squash (1 cup), Arugula (2 cup), and Ham (1 cup) for about 4-5 minutes until onions and peppers are softened.

In a large fry pan, heat Olive Oil (1 Tbsp). Sauté Red Onion (1/2 cup), Bell Pepper (3/4 cup), Butternut Squash (1 cup), Arugula (2 cups), and Ham (1 cup) for about 4-5 minutes until onions and peppers are softened.

Transfer veggie mix to a baking dish sprayed with nonstick spray.

In a large bowl, whisk together the {@1:}, {@3:}, {@0:}, and {@2:}. Pour over the veggie mixture.

In a large bowl, whisk together the Free Range Egg (8 N/A), Milk (1/3 cup), Ground Black Pepper (1/2 teaspoon), and Onion Powder (1 teaspoon). Pour over the veggie mixture.

In a large bowl, whisk together the Free Range Egg (8), Milk (1/3 cup), Ground Black Pepper (1/2 tsp), and Onion Powder (1 tsp). Pour over the veggie mixture.

Bake for 20 minutes at 350 degrees or until the eggs are cooked through.

Holiday Egg Bake

30MINS

$1.30

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions