Thanksgiving Egg Bake
This Thanksgiving Egg Bake is loaded with roasted butternut squash, ham, arugula, cheddar cheese and veggies for the perfect Thanksgiving morning breakfast!
Make This Recipe
Ingredients
1 tablespoon olive oil
1/2 cup chopped red onion
3/4 cup diced bell pepper
1 cup roasted butternut squash
2 cups chopped arugula
1 cup chopped ham
8 Eggland's Best eggs, large
1/3 cup milk
1/2 teaspoon black pepper
1 teaspoon onion powder
2/3 cup shredded cheese
Preparation
- In a large fry pan, heat olive oil. Sauté onion, pepper, butternut squash, arugula, and ham 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 eggs, milk, pepper and onion powder. Pour over the veggie mixture.
- Sprinkle with shredded cheese.
- Bake for 20 minutes at 350 degrees or until the eggs are cooked through.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 200 |
| Fat | 12g |
| Saturated Fat | 4.3g |
| Cholesterol | 254mg |
| Sodium | 368mg |
| Carbohydrates | 8.5g |
| Dietary Fiber | 2.1g |
| Protein | 15g |