Butternut Squash and Asparagus Egg Bake
If you know me, you'll know I am a fan of sharing my recipes with everyone willing to try it. And my coworkers love when I decide to try new recipes out on them. They are the best people to work with and I am so grateful for their encouragement of Meg's Paleo Living. Without them, my blog would not have come to be. Enough of the sappy - I decided to try this one out on my coworkers - let's say, the entire egg bake was gone before the end of the day. I am continuing with my squash recipes for autumn, so I wanted to make something that could be a good breakfast recipe,but most of my recipes have been for dinner. So I tied my apron on, got into the kitchen and let the magic happen. I made this recipe up as I went along, and it ended up being delicious, full of nutrients, and really popular with my coworkers. I highly recommend you get yourself a good pyrex set, because using glass made the clean up on this really easy and fast.
10 eggs, cracked and scrambled
7 spears of asparagus, chopped into 1 inch bits
1 small butternut squash, peeled and cubed into 1/2 inch cubes
4 slices of pancetta, cooked and finely chopped
2 tablespoons coconut oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
Pre-heat the oven to 350 degrees Fahrenheit. Prep your squash, cutting off the skin and cutting the squash into cubes no larger than 1/2 cubes. Cook the squash in a saucepan (cover with the lid) with 1 tablespoon coconut oil until fork tender, about 15 minutes over medium high heat.
In a pan, heat 1/2 of the oil with the chopped asparagus. Cook for 5 minutes over high heat. In a small bowl or ramekin, heat the remaining 1/2 tablespoon of coconut oil in the microwave until melted. Using a paper towel, grease a 9x13 glass pyrex well with the warm oil.
At this point, place the asparagus into the pyrex; layer the cooked butternut on top. Toss the pancetta into a pan and cook until crispy, about 5 minutes over medium-high heat. Once crispy, remove from the heat and chop finely.
Crack all of your eggs into a large bowl, add the salt, pepper, garlic powder and onion powder and scramble. Pour the eggs over the squash and asparagus. Sprinkle the chopped pancetta over the eggs, and pop the pyrex into the oven.
Bake for 25 minutes. Remove from the oven, allow to cool, and enjoy! If you wanted to eat off this egg bake all week, re-heat in the microwave for about 30 seconds.