Butternut Squash Egg Cups

Name: Butternut Squash Egg Cups
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 Butternut squash; 6 eggs; 2 tablespoons olive oil; 1/2 cup cheddar cheese, use as much as you like; Salt to taste

February 19, 2015 By Sandi Gaertner 42 Comments

Jump to Recipe

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 healthy gluten free breakfast!

Butternut squash flavor blends so well with eggs in this easy gluten free breakfast recipe. It is fun finding new ways to enjoy butternut squash :-). If you love winter squash as much as I do, here are some of my favorite gluten free winter squash recipes to try!

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.

Table of Contents

Butternut squash recipes

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 (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.

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.

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:

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.

I sprayed olive oil in each cup of a muffin tin and layered the butternut squash ribbons all around each cup. It takes several layers so the egg won’t run out while baking.

Next, I added an egg to each cup, sprinkled on some cheese, and then put them into the oven to bake. (Omit cheese, or use vegan cheese to make these eggs paleo and or dairy-free.)

I baked these egg muffins for 15 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. 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.

Can you freeze these egg muffins?

You can easily freeze these egg muffins in a freezer-safe Ziplock bag, but please note that the crispy squash basket will get a lot softer when you reheat it in the microwave oven.

How do you reheat these egg muffins?

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

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.