The Lovell Table

When I start my day with a healthy, protein-packed breakfast, I always feel a noticeable boost of energy. But during life’s busiest seasons, I often end up grabbing a granola bar—and then find myself hungry again an hour later.

I’m not a big meal prepper by nature; I really enjoy unwinding each day by cooking a fresh meal. That said, when I do meal prep, it’s usually breakfast. One of my favorite go-tos is baking a batch of egg bites for the week using whatever veggies I have left in the fridge.

I hope you enjoy these as much as I do—and that they help fuel your mornings!

Ingredients

• 1 cup butternut squash (cubed in bite size pieces)
• 2 cups kale (chopped)
• 1 cup roasted red peppers
• 1 cup shredded asiago cheese
• 1/2 cup heavy cream
• 8 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• olive oil spray

Method

1. Heat oven to 350
2. On a sheet pan lined with aluminum foil toss the butternut squash, a tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
3. Bake until roaster (15-20 min)
4. Remove the squash from the oven and let cool while you prep the remaining ingredients
5. Whisk the eggs in a large bowl and then whisk in the cream
6. Mix in the kale, roasted red peppers, cheese, and cooled butternut squash
7. Mix in the remaining salt and pepper
8. Spray a muffin tin with olive oil spray
9. Ladle the egg mixture evenly into the muffin cups
10. Bake for 20 minutes until set
11. Let cool completely before placing in an airtight container and into the fridge
12. Reheat in the microwave for 1-2 minutes and enjoy