Today I’ve got another take on a Paleomg recipe for y’all. Have I mentioned that I love her so much?!
I have been making this one a lot recently because Trader Joe’s has had their pre cut and peeled butternut squash and honestly, I’m not doing all that work myself. So if I can buy it ready to go you better believe I’m going to!
So Juli’s original recipe uses sausage and all whole eggs. There’s nothing wrong with that at all but I just don’t need all that fat! So I adjusted. As always, I encourage you to play with recipes based on what you need or what you think will taste good. There’s no one right way to cook!
First, here’s a link to Paleomg’s original recipe!…
<a href="https://paleomg.com/5-ingredient-butternut-squash-sage-breakfast-casserole/">5 Ingredient Butternut Squash and Sage Breakfast Casserole</a>
Now for some switcheroos….
Butternut Squash Breakfast Bake
500 grams butternut squash diced
150 grams carrots diced
1 pound 99% lean ground turkey
400 grams egg whites
6 whole eggs
1 bunch sage
salt, pepper, onion powder, garlic powder
-pre heat oven to 475 and roast the butternut squat until their a little soft
-brown your ground turkey
-combine and beat your egg whites and whole eggs until their nice and fluffy
-when your squash and turkey are done, combine all ingredients in a bowl and toss with salt, pepper, onion powder and garlic powder, to taste.
-add your mix to your baking dish. I use my cast iron skillet, and throw it in the oven for about 25 min. I turn mine half way through because my oven cooks pretty unevenly. Just keep in mind, too, that all ovens are different so yours may take a bit less time or a bit more.
For 6 servings the macros come out to about
33 protein/15 carbs/6 fat
*remember this will vary depending on the specific ingredients YOU use.