Butternut Breakfast Casserole


1 onion

1/2 butternut squash, cubed

10 eggs, beaten

1/2 c almond milk


Set oven to 400°, chop onion into medium chunks and mix with cubed squash on baking tray. Brush everything with oil of choice (I used coconut) and roast for 15 minutes or until you can pierce squash with fork. Let cool.

Lower oven temp to 375°. Combine squash, onion, beaten eggs, milk, spinach, and spices you like into a greased baking dish and bake for 45-55 minutes or until middle is cooked.

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