Butternut Squash and Eggs Baskets

Jump to Recipe

What are some of your favorite breakfast recipes? I am in love with this new butternut and eggs recipe. These squash ribbons make these delicious hand-held egg cups for a grab and go healthy gluten free breakfast!

My Butternut squash breakfast recipe is fun to make with the kids too! If you love winter squash as much as I do, here are some of my favorite gluten free winter squash recipes to try!

the top view of squash egg cups on plates

Jump to:

Why this recipe is great:
Recipe step by step directions:
Tips and Recipe FAQ:
More butternut recipes to try:
Tools you need:
📖 Recipe
💬 Comments

What are you having for breakfast this week? Our breakfast is butternut squash! We are all about getting protein first thing in the morning. I am shaking things up a little bit this morning to see if the kids will try something new.

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.

Our mornings are always busy so I thought I could create these "baskets" 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.

Why this recipe is great:

This is one of my favorite new gluten free breakfast recipes because it is fun to make. Kids can easily help with peeling the butternut squash and breaking eggs into each cup! Eggs and squash are the perfect combination!

This makes a nutritious breakfast that you can eat with your hands like a muffin. They freeze well so you can enjoy them anytime!

Recipe step by step directions:

The hero of this recipe is the squash.

Step 1: Take a vegetable peeler and peel off the rind of the squash. Then all you have to do is run the peeler over the whole butternut squash to get a giant bowl full of squash ribbons.

My original intention was to saute them for this butternut noodles side dish I needed for dinner (and I did, see the recipe below!!), but I had so many extra squash ribbons that I knew I needed another recipe to help use them up.

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!!

Step 2: Spray olive oil in each cup of a muffin tin. Wrap and layer the butternut squash ribbons all around each cup. It takes several layers so the egg won't run out while baking.

Step 3: Next, I added an egg to each cup, sprinkled on some cheese, and then put them into the oven to bake.

Step 4: Sprinkle cheese over the top of each one.

Step 5: Bake these egg muffins for about 15 minutes until the eggs were cooked. These butternut squash egg baskets make a great breakfast on the go for those busy school mornings.

Tips and Recipe FAQ:

Can you make these dairy-free?

Omit cheese, or use vegan cheese to make these eggs paleo and or dairy-free.

Can you freeze them?

These also freeze really well so you can make a big batch and freeze the extras. Here is another great Gluten Free Egg Muffins recipe and worth trying! They bake in a muffin tin just like you do in this recipe.

Note that the crispy squash basket will get a lot softer when you reheat it in the microwave oven.

How do you reheat them?

Reheat on a microwave-safe plate for 1 minute. These muffins make a great healthy breakfast.

Can you use different squash?

You can easily use acorn or delicata squash for this recipe. Avoid summer squash like zucchini because it will just turn out soggy.

How long will these keep?

These will keep up to 4 days in the refrigerator or up to 5 months in the freezer.

More butternut recipes to try:

Tools you need:

A great vegetable peeler to get through the thick rind of the squash.
A muffin pan to make these egg muffins in.

📖 Recipe

Butternut Squash Egg Baskets

Sandi Gaertner

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

5 from 5 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 20

Cook Time 12

Total Time 32

Course Gluten Free Breakfast Recipes

Cuisine American

Servings muffins

Calories 99 kcal

Ingredients

Instructions

Preheat the oven to 350º F.
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.

Notes

Make them dairy-free by using a dairy-free cheese.
Omit the cheese to make this paleo.
These egg cups freeze well in a ziplock freezer bag.
This recipe will keep up to 4 days in the refrigerator, or 5 months in a freezer bag.
You can use any winter squash to make this recipe, though spaghetti squash will have a very different texture.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1egg cupCalories: 99kcalCarbohydrates: 8gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 87mgSodium: 63mgPotassium: 255mgFiber: 1gSugar: 1gVitamin A: 6810IUVitamin C: 13mgCalcium: 76mgIron: 1mg

Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)

Save