Black Bean and Butternut Squash Breakfast Bake Recipe

 

Despite wanting a warm, high-protein breakfast, cooking every morning has become a little overwhelming. I love cooking so this discovery really caught me by surprise.

I’ve narrowed it down to two reasons. The more I cook for my work, the less I want to spend free time doing it, too. I also like to wake up and get straight to work so I can free up time to exercise in the early evening. Spending the morning in the kitchen takes away from some of my free time and slows my start to a productive day.

All of this has made high-protein breakfasts challenging, so I decided to put together a morning meal that I could bake and reheat quickly throughout the week. This baked egg breakfast is full of good stuff and it turned out to be the perfect solution.

What set it apart for me was adding the black beans. They settle during baking and become something similar to a crust along the bottom. The small pieces of butternut squash add a slight sweetness that is especially good when topped with spicy salsa before serving.

Black Bean and Butternut Squash Breakfast Bake

Makes: 9 servings

Ingredients

1 tablespoon olive oil
2 cups peeled and cubed butternut squash
¼ cup diced onion
1 clove garlic, minced
¼ cup vegetable stock
¼ cup diced bell peppers
6 large eggs
½ tsp salt
¼ tsp ground black pepper
½ cup black beans, rinsed and drained

Prep

Preheat the oven to 375 degrees F. Spray or grease an 8 x 8 inch baking pan with olive or coconut oil.

Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the squash, onions and garlic.

Cook for 5 to 7 minutes, until the onions soften and the squash begins to brown.

Pour in the stock and let the vegetables simmer until the liquid evaporates, about 2 minutes. Prick the squash with a fork. It should be tender, but not falling apart. If it is still too firm, continue to cook until slightly tender.
 Cooking time varies by the size of your cubes.

Stir in the bell peppers. Cook for 30 more seconds and remove from the heat. Transfer the vegetables to a medium mixing bowl to cool.

In a separate bowl, whisk together the eggs, salt and pepper. Pour this into the bowl with the cooled vegetables. Stir to mix all ingredients. Stir in the black beans.

Pour the eggs and vegetables into the prepared pan. Bake for 20 to 25 minutes until the center is firm and no longer giggles when you move the pan.

Cool for 10 minutes. Cut into 9 squares and store in an airtight container in the refrigerator. Mine keeps for up to one week.

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