11 INGREDIENTS • 5 STEPS • 30MINS

Thanksgiving Egg Bake

Name: Thanksgiving 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

Recipe

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

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

Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

30MINS

Total Time

$1.30

Cost Per Serving

Ingredients

Servings

6

us / metric

8

Nutrition Per Serving

VIEW ALL

Calories

243

Fat

17.3 g

Protein

15.2 g

Carbs

7.1 g

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Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Cooking Instructions

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step 1

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.

step 2

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

step 3

In a large bowl, whisk together the Eggland’s Best Free Range Eggs (8), Milk (1/3 cup), Simply Organic Black Pepper, Medium Grind (1/2 tsp), and Simply Organic Onion Powder (1 tsp). Pour over the veggie mixture.

step 4

Sprinkle with Shredded Cheese (2/3 cup).

step 5

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

Thanksgiving Egg Bake

30MINS

$1.30

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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