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Butternut Squash Egg Cups

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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 :-).

Butternut Squash Egg Cup on a plate

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.

squash ribbons

Butternut Squash

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:

butternut squash basket

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.)

eggs and cheese in basket

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.

Butternut Squash Egg Cups make a great grab and go breakfast

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need To Make This Recipe:

  1. A great vegetable peeler to get through the thick rind of the squash.
  2. A muffin pan to make these egg muffins in.
Butternut Squash Egg Cups

Butternut Squash Egg Cups

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Easy butternut squash egg cups make a great grab and go breakfast.

Ingredients

  • 1 Butternut squash
  • 6 eggs
  • 2 tablespoons olive oil
  • 1/2 cup cheddar cheese, use as much as you like
  • Salt to taste

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray olive oil into each cup of a muffin tin.
  3. Wrap butternut squash ribbons around the edges and bottom of the cup to form a basket.
  4. Drop one raw egg into each cup.
  5. Add a little salt, to with cheese.
  6. Bake for 12 minutes or until done.
Nutrition Information:
Yield: 12 Serving Size: g
Amount Per Serving:Calories: 99 Saturated Fat: 2g Cholesterol: 86mg Sodium: 63mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 4g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Breakfast

More Yummy Breakfast Ideas to Try!

Here is the side dish I created with the butternut squash ribbons.

Butternut Squash and Leeks with Sage Brown Butter

Butternut and Leeks with Brown Sage Butter https://www.fearlessdining.com

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Reader Interactions

Comments

  1. Misty

    I wonder if this will work well with quail eggs. I need to find more so I can make some of these delicious looking egg recipes.

    Reply

    • Sandi Gaertner

      Wow, that is a great question I am sure they would be okay…you just may need to use more eggs to fill the hollowed out part.

      Reply

  2. Julie @ Cooks with Cocktails

    What a great idea! Both of your butternut squash dishes look yum! I am definitely using this recipe. Thanks for sharing.

    Reply

  3. Dan from Platter Talk

    Not sure how I missed these little beauties! I hope to be putting together an Easter holiday round-up and these will be front and center!

    Reply

  5. Raia

    I can’t think of anything made out of butternut squash that I don’t like… These sound delicious, Sandi! Thanks so much for sharing them with us at Savoring Saturdays! I’m featuring them on this weekend’s party. Hope to see you back again. 😉

    Reply

  10. Ashley (QLCC)

    Ohh I have a big ol’ butternut and now I know what to do with it! Going to try to stick to clean eating this week and this totally fits the bill 🙂

    Reply

  16. Libby with Lemony Thyme

    I love baked eggs and these looks wonderful. What a great way to make nests too. Healthy delicious. Pinning to make soon.

    Reply

  21. Laura @MotherWouldKnow

    What a genius idea! I’ve done egg cups with potato baskets but absolutely love this idea. Can’t wait to try it. Plus, I just bought a butternut squash – score!

    Reply

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