Butternut squash is delicious in just about anything. Okay, so any variety of squash is would be perfect in anything. For me, butternut squash is the first choice in our house, and perfect for this egg bake with a mix of cheesy happiness from the crust and the mix of herbs and veggies intermingled in the eggs. Each bite will have you asking for more, please! So let’s serve up a hearty slice of Butternut Squash Egg Bake!
This post is not only about the delicious egg bake, but also about a fun giveaway. I really enjoy the products that Annie’s Homegrown has to offer. It is nice to be able to pronounce all the ingredients in each of their products, and know each ingredient. My favorite will always be their mac n’cheese, I love the different varieties they offer. Their mission alone really shares how wonderful Annie’s Homegrown products are. “Our mission is to cultivate healthier and happier world by spreading goodness through nourishing foods, honest words and conduct that is considerate and forever kind to the planet.”
Here are the delicious treats Annie’s sent to me. Trying to decide what to make first with those treats…….well, the cheesy crackers were calling my name! You can be a part of the Team Annie’s fun too, just click on the link to find out more!
Here is the buttery, cheesy crust I put together to complement the egg bake.
Since we all love egg bakes, here is another fun egg bake recipe: Mom’s Bacon and Hashbrown Egg Bake.
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
Preheat oven to 350 degrees F. Grease casserole dish or 9 x 13 pan.
Melt butter in sauce pan on medium heat, and sit aside
Crush Annie's cheese squares. Mix together cheese squares, melted butter, and whole wheat flour. Press cheesy crust around sides of pan and bottom.
Partially cook butternut squash in sauce pan over medium heat, just until almost fork tender.
In medium bowl, whisk together eggs, cheese, herbs, garlic, onion, chili pepper, salt, and pepper.
Add partially cooked butternut squash on top of crust, then add diced red bell pepper, diced asparagus, and sliced black olives.
Next add the egg mixture into pan, and carefully stir around vegetables to ensure everything is incorporated.
(If you use casserole dish) bake for about 1hr and 15 mins, depending on oven.
(If you use 9x13 pan) bake for about 40-45 mins, depending on oven.
Add remaining 1/2 cup cheese to top of egg bake, place back in oven to melt cheese, then remove.
If you choose to use a deep casserole dish, it will take longer to completely cook the egg in the center. Using a 9 X13 pan will spread the egg out, and take less time to cook the egg bake.
#spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.