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!
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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:
Omit cheese, or use vegan cheese to make these eggs paleo and or dairy-free.
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.
Reheat on a microwave-safe plate for 1 minute. These muffins make a great healthy breakfast.
You can easily use acorn or delicata squash for this recipe. Avoid summer squash like zucchini because it will just turn out soggy.
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
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
- 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.
Nutrition
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.
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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!
Sandi Gaertner
Wow, thank you so much Dan 🙂
Barbara Bianchi
What a lovely idea! So pretty. I will feel like a queen starting my day with these.
Sandi Gaertner
Thank you Barbara 🙂
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. 😉
Sandi Gaertner
Thank you Raia 🙂
Linda (Meal Planning Maven)
What a fun and creative dish using my beloved butternut squash! A must-try for me for sure!
Sandi Gaertner
Thank you Linda. I hope you enjoy these 🙂
Del's cooking twist
I love your idea! Perfect for breakfast!!