This paleo and whole-30 butternut egg bake is made with the best stuff: roasted butternut squash, carrots, and heart-healthy pastured eggs.
COURSE
Breakfast
PREP TIME10minutes
COOK TIME45minutes
TOTAL TIME55minutes
SERVINGS4
INGREDIENTS
1medium butternut squashpeeled and cut into 1/2 inch cubes
1/2cupdiced sweet onion
3large carrotspeeled and chopped
1small applechopped
1tbspavocado oilmelted
1tbspfresh thyme
1/2tspsea salt
3-4Blue Sky Family Farms Pasture Raised Eggs
INSTRUCTIONS
Preheat oven to 425 F. Toss butternut, onion, carrots, and apple with avocado oil, thyme, and salt. Pour into a 9-inch baking dish and place in the oven to roast for 30 minutes, stirring halfway through. Butternut squash should be soft.
Lower the oven temperature to 350 F and make 3-4 wells in the butternut mixture. Crack an egg into each well and place back into the oven to bake for 15-25 minutes or until yolks are your desired level of firm. Alternatively, you can fry the eggs and serve them over the squash topped with extra sea salt. Enjoy!