Butternut squash is one of those vegetables that has a sweet taste. You can use it to make these delicious hand-held egg cups for a grab and go breakfast!
Butternut squash flavor blends so well with eggs in this easy breakfast recipe. I love finding new ways to enjoy butternut squash :-).
What are you having for breakfast this week? We are all about getting protein first thing in the morning. Eggs are my family’s favorite breakfast. I am shaking things up a little bit this morning to see if the kids will try something new. Hoping they like these butternut squash egg baskets.
These delicious Gluten Free Blackberry Breakfast Muffins would be a delicious addition to your breakfast.
These Whole30, Paleo Butternut Squash Egg Cups are a delicious grab and go breakfast.
Last week I decided to use my vegetable peeler and peeled an entire butternut squash. The resulting squash ribbons were so fun to experiment with.
The hero of this recipe is the squash. When you peel a butternut squash, you get these incredible thin ribbons that get crispy when baked.
My original intention was to saute them for a side dish I needed for dinner, but I had so many extra squash ribbons that I knew I needed another recipe to help use them up.
Our mornings are always busy so I thought I could create a “basket” to bake eggs in. The little baskets cradle the egg and they make a great grab and go breakfast. They are also pretty enough if you have guests over for brunch.
If you love butternut squash as much as we do, you will love these Gluten Free Butternut Squash Caramel Cake Bars or this amazing Gluten Free Maple Ginger Butternut Squash Tart. Squash works well in dessert recipes!! Nothing like hiding vegetables in dessert. Your kids will never know!!
How to make butternut squash crispy egg baskets:
I sprayed olive oil in each cup of a muffin tin and layered the butternut squash ribbons all around each cup.
Next, I added an egg to each cup, sprinkled on some cheese, and then put them into the oven to bake. (Omit cheese to make these eggs paleo and or dairy free.)
I baked these egg muffins for 12 minutes until the eggs were cooked. These butternut squash egg baskets make a great breakfast on the go for those busy school mornings. These also freeze really well so you can make a big batch and freeze the extras. They thaw out quickly in the microwave any morning you need a quick breakfast.
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Things You Need To Make This Recipe:
- A great vegetable peeler to get through the thick rind of the squash.
- A muffin pan to make these egg muffins in.
- 1 Butternut squash
- 6 eggs
- 2 tablespoons olive oil
- 1/2 cup cheddar cheese, use as much as you like
- Salt to taste
- Preheat the oven to 350 degrees.
- Spray olive oil into each cup of a muffin tin.
- Wrap butternut squash ribbons around the edges and bottom of the cup to form a basket.
- Drop one raw egg into each cup.
- Add a little salt, to with cheese.
- Bake for 12 minutes or until done.
Amount Per Serving:Calories: 99 Saturated Fat: 2g Cholesterol: 86mg Sodium: 63mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 4g
More Yummy Breakfast Ideas to Try!