Happy Super Bowl Sunday!
Originally I was going to make this a Sweet Potato Noodle bake, but I had a butternut squash laying around, so I tested it with the squash and the consistency turned out so much better. So here we are, with this Butternut Squash bake!
I’m making a new goal for this winter: make brunch at my place and invite my friends over.
I was thinking last night, that I do too many dinner dates and brunches out, but never have friends over for brunch. Plus, I have so many great recipes that are crowd pleasures (like today’s bake or this frittata), so why not have friends over to enjoy?
Plus, what pairs better with bacon than a mimosa?
However, I’ve always been a fan of the breakfast-for-dinner meal. It was my favorite school lunch, actually. My mother always packed my lunches, but on the days I knew it was going to be breakfast-for-lunch, I told her not to pack me lunch so I could partake in the french toast and pancakes.
The one note I’ll make about this recipe, is that if you star to see the butternut squash brown, just give the bake a little stir, or, spritz with cooking spray or give another drizzle of olive oil. You can also cover it with foil!
Whatever you’re doing for Super Bowl Sunday (whether you’re watching it or not), make time for yourself – plan out your meals for the week, maybe take a long walk or get a full sweat in, or whatever! I find that my Sundays spent doing something for my own well-being lead into really productive weeks.
Weekly Dinner Meal Plan
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Brussels Sprouts, Bacon and Spiralized Sweet Potato Bake
- 1 pound brussels sprouts trimmed and halved
- 1 medium butternut squash Blade C
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- salt and pepper
- 3-4 strips of bacon
- 4-5 large eggs
- ¼ teaspoon red pepper flakes
- Preheat the oven to 400 degrees F. Grab a 9 x 13 baking dish.
- Lay out the brussels sprouts and butternut squash noodles in a layer in the baking dish. Drizzle with olive oil and season with salt, pepper, and garlic powder. Sprinkle over with the bacon.
- Place the baking dish into the oven and bake for 22-25 minutes or until brussels sprouts are mostly tender and bacon is mostly cooked through.
- Create four to five cavities in the mixture and crack in the eggs. Sprinkle with red pepper flakes and season with salt and pepper.
- Place the baking dish back into the oven and cook for another 7-8 minutes or until egg whites are set.
- To serve, scoop out four portions of the bake, careful not to crack the eggs.