Makes 6 Servings

The Meal Makeover Moms first created this recipe for Nick Jr. Family Magazine. Though the magazine is no longer in publication, they still make this recipe for their families. It’s super easy – especially on busy nights when making a meal may feel like a chore, and with the addition of pureed winter squash, delivers a hefty helping of good nutrition to the dinner (or breakfast) table.

3 slices 100% whole wheat bread, cut into 1/2-inch cubes
6 large eggs, beaten
One 10-ounce box frozen cooked winter squash, thawed
1 cup shredded reduced-fat Cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons real bacon bits or 2 slices cooked bacon, crumbled

1. Preheat the oven to 375°F. Generously coat a 12-cup muffin pan with nonstick cooking spray. Divide the bread cubes evenly and place into the muffin cups. Set aside.

2. Whisk together the eggs, squash, Cheddar cheese, Parmesan cheese, and bacon bits. Using a 1/4-cup measuring cup, pour the egg mixture into each of the muffin cups.

3. Bake until golden brown, about 22 minutes.

Variation – For a sweeter alternative, replace the 3 slices of whole wheat bread with 3 slices of whole grain cinnamon raisin swirl bread (we like Pepperidge Farm) and replace the bacon bits with 2 tablespoons of brown sugar.

Nutrition Information per Serving: 200 calories, 10g fat (4.5g saturated, 0.3g omega-3), 390mg sodium, 12g carbohydrate, 2g fiber, 16g protein, 40% vitamin A, 20% calcium

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

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