Just Crumbs...

Fall is in full swing. That means the flavors of fall are here too. Pumpkin, Apple, Pear, Squash, etc... are amongst us. Sunday I wanted something different for breakfast that did not involve omelets or oatmeal. Don't get me wrong they are both good, but can get tiresome (I wanted waffles, but was out-voted, as usual). Plus we have  been on a health kick lately at the Crumbs... household (again), so I wanted to continue with this theme.

I started rummaging through cupboards, the refrigerator, the freezer, the pantry, looking for items. I didn't know what I was looking for; I was just looking. I pulled out a butternut squash, that sounded good. I was just at a class where they made a squash bread pudding, it was mighty tasty. I built on that idea, but instead of sweet, I was going to make it a savory, eggy, bread dish.
I continued my hunt for ingredients. I came across some mushrooms, left over chicken breast breasts, asiago cheese from the previous nights dinner party. I cut up an onion, threw in some fresh thyme from my garden, I was pretty much set.

I diced up my pretty little butternut squash, lightly toasted some 35 calorie bread, separated my eggs (remember this is healthy so I just used the egg whites), chopped my onions, chicken, and mushrooms, and thawed some chicken stock (no need to use homemade, if you have it great, if not use broth or even bouillon). This kind of reminds me of an eggy stuffing or dressing. Leave some of the eggs out, add some celery and garlic, saute in butter with some onion, and that is pretty much what you got.
This recipe weighs in at 180 calories. The following is the break down (thanks to the calorie calculator at sparkrecipes.com.)

Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving

Calories 179.7
Total Fat 5.1 g
Saturated Fat 2.6 g
Cholesterol 33.2 mg
Sodium 493.3 mg
Potassium 413.1 mg
Total Carbohydrate 16.3 g
Dietary Fiber 4.8 g
Sugars 0.8 g
Protein 23.0 g


2 c. Chicken Stock, Base, or Bouillon, heated
10 Egg whites, well beaten
8 oz. Fresh Mushrooms, quartered
1 1/2 c. Butternut Squash, cubed
1 1/2 Chicken Breasts, cooked
1 Onion, chopped
1 Tbsp Fresh Thyme, minced
8 slices 35 calorie bread, slightly toasted. I used Aunt Millie's Light Potato Bread
3 oz Asiago Cheese, grated

Preheat oven to 425 degrees. Toss together all ingredients, EXCEPT egg whites, in a large casserole dish sprayed with non stick cooking spray. Then pour the well beaten, foamy egg whites over the top, do not mix the eggs will seep down into the crevices. Cover with foil. Bake 30 minutes, remove foil and bake another 30 minuted until set and golden brown.

Serves: 8