Egg White Breakfast Bake

Forget that take-out breakfast sandwich! Make ahead for a delicious & easy-to-pack healthy breakfast on the run! 


  • 1 1/2 cups Olivia’s Organics Butternut Squash – cut into 1 inch dice
  • 1 tablespoon extra virgin olive oil
  • 12 large egg whites
  • 2 cups Olivia’s Organics Baby Spinach – chopped
  • 1 teaspoon fresh thyme - chopped
  • Salt and pepper - to taste


  • Preheat oven to 450° F.
  • Place squash on a sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat and roast for 20 minutes. Set aside to cool. Lower oven to 350° F.
  • Whisk together the egg whites and stir in the cooled squash, chopped spinach, thyme and salt and pepper.
  • Bake in buttered 8 inch pie plate for 20 to 25 minutes or until egg is set.

Categories: Butternut Squash, Spinach