• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fearless Dining
  • New? Start Here
  • Recipe Index
  • Cookbooks
  • GF Resources
    • Pantry
  • Welcome! Are You Ready To Start Living Gluten Free?
menu icon
go to homepage
  • Home
  • Start Here!
  • Recipes
  • My Pantry
  • Cookbooks
  • About
subscribe
search icon
Homepage link
  • Home
  • Start Here!
  • Recipes
  • My Pantry
  • Cookbooks
  • About
×

Home » Recipes » Breakfast Recipes

Butternut Squash and Eggs Baskets

Published: Feb 19, 2015 · Modified: Dec 17, 2020 by Sandi Gaertner · 42 Comments · This post may contain affiliate links

  • Facebook
  • Yummly
Jump to Recipe
butternut squash egg baskets photo for pinterest

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.

squash ribbons

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!!

butternut squash basket

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.

eggs and cheese in basket

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.

a cooked butternut egg cup on a plate

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:

  • Butternut Squash Noodles with Brown Sage Butter
  • Gluten Free Butternut Squash Bread {Hidden Veggies!}
  • Gluten Free Maple Ginger Butternut Squash Tart
  • Creamy Butternut Squash Soup

Tools you need:

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

Recipe

a cooked butternut egg cup on a plate

Butternut Squash Egg Baskets

Sandi Gaertner
Easy butternut squash egg cups make a great grab and go breakfast.
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
a sugar free allergen icon
Print Recipe Pin Recipe Save RecipeSaved!
Prevent your screen from going dark
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 12 muffins
Calories 99 kcal

Ingredients
  

  • 1 Butternut squash * see note
  • 6 eggs
  • 2 tablespoons olive oil
  • ½ cup cheddar cheese use as much as you like
  • Salt to taste

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

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

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.

the cover image of my lemon e-cookbook.

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

More Gluten Free Breakfast Recipes

  • Gluten Free Baked Oatmeal
  • Gluten Free Gingerbread Cinnamon Rolls
  • The Best Gluten Free Gingerbread Scones
  • Fluffy Gluten Free Pumpkin Waffles
  • Facebook
  • Yummly

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Dan from Platter Talk

    April 01, 2015 at 8:39 am

    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
    • Sandi Gaertner

      April 01, 2015 at 10:14 am

      Wow, thank you so much Dan 🙂

      Reply
  2. Barbara Bianchi

    February 28, 2015 at 6:20 pm

    What a lovely idea! So pretty. I will feel like a queen starting my day with these.

    Reply
    • Sandi Gaertner

      March 02, 2015 at 8:31 am

      Thank you Barbara 🙂

      Reply
  3. Raia

    February 26, 2015 at 2:35 pm

    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
    • Sandi Gaertner

      February 26, 2015 at 9:49 pm

      Thank you Raia 🙂

      Reply
  4. Linda (Meal Planning Maven)

    February 23, 2015 at 6:05 am

    What a fun and creative dish using my beloved butternut squash! A must-try for me for sure!

    Reply
    • Sandi Gaertner

      February 23, 2015 at 8:04 am

      Thank you Linda. I hope you enjoy these 🙂

      Reply
  5. Del's cooking twist

    February 23, 2015 at 5:03 am

    I love your idea! Perfect for breakfast!!

    Reply
« Older Comments
Newer Comments »

Primary Sidebar

  • Amazon
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
A picture of my face standing in front of landscape bushes

Welcome to my blog! I am so glad you are here. I have created hundreds of delicious, family-friendly gluten free recipes with easy step-by-step directions. Many recipes are also dairy-free. A gluten free lifestyle has never been easier!

More about me →

GF Resources:

  • Living Gluten Free and My Best Tips
  • My Gluten Free Pantry Essentials
  • My Best Gluten Free Baking Tips
  • The Best Gluten Free Flour
  • Gluten Free Living on a Budget
  • Safe Gluten Free Dining And How To Stay Safe

More Resources!

A glass bowl filled with my gluten free flour blend.

Try My DIY Gluten Free Flour Blend Recipe! It is also gum-free!

a photo that states

Trending Gluten Free Recipes:

  • The Best Gluten Free Bread Machine Bread {Dairy Free Too!}
  • How to Make a Homemade Gluten Free Pie Crust
  • Grandma's Chicken Soup From Scratch
  • The Best Flaky Gluten Free Biscuits

Footer

^ back to top

About

  • About Me
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up!

Contact

  • Contact
  • Work With Me
  • Web Stories

Copyright © 2014-2023 Fearless Dining