- 6 large eggs
- ½ cup unsweetened almond milk (or milk of choice)
- 1 cup butternut squash, diced & roasted (can sub sweet potato)
- 1 cup Brussels sprouts, thinly sliced or halved
- ½ cup red onion, thinly sliced
- ½ cup crumbled goat cheese or feta (optional: swap for dairy-free cheese)
- 1 teaspoon dried thyme (or rosemary)
- Preheat oven to 375°F . Lightly grease a 9-inch pie dish.
- Lightly roast diced butternut squash and Brussels sprouts for 15 minutes (optional, but enhances flavor).
- In a bowl, whisk eggs, almond milk, salt, and pepper.
- Spread roasted veggies and red onion evenly in the pie dish.
- Pour egg mixture over top and sprinkle with cheese and thyme.
- Bake for 30–35 minutes, until the center is set.
- Let cool slightly before slicing.
- Enjoy!