This would be delicious baked in a pie plate with a flakey crust. We decided to forgo the starch, and I cooked it in a deep casserole dish. If you follow my travel blog, we cooked this in the oven of our suite at the Shoreline Inn. Hence, the paper plate.
Ingredients
- 1 to 2 tablespoons olive oil
- 4 slices turkey bacon
- ¾ cup butternut squash, peeled and cubed
- ½ cup red onion, thinly sliced
- 3 eggs
- ¼ cup nonfat cream, milk, or water
- pinch nutmeg
- ¼ teaspoon thyme leaves
- ¼ cup low fat swiss cheese, shredded or thinly sliced
- 5 to 6 fresh sage leaves, snipped
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| Squash and onion in olive oil ready to cook after cooking turkey bacon |
Directions
Heat 1 tablespoon oil in skillet over medium heat. Cook turkey bacon, then remove with slotted spoon. Add second tablespoon of oil, if needed. Add onion and squash, and sauté until starting to soften—5 to 7 minutes.
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| I stirred chopped bacon back into skillet before adding to eggs. |
Meanwhile, dice bacon. Whisk eggs, milk, seasonings, and cheese. Add skillet ingredients to eggs with the bacon. Stir sage in last.
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| Ready for the oven. |
Place in lightly greased casserole. Top with additional cheese and/or sage leaves, if desired. Bake in preheated 375° oven until done—30 to 45 minutes.
Enjoy! Let me know if you have any questions.
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