Paleo baked eggs are delicious for breakfast or brunch. Eggs are cracked into tiny honeynut squash, a delicious vessel for baking eggs in. This easy baked eggs breakfast recipe is healthy and makes a paleo breakfast that everyone will love.
Paleo Egg Breakfast with Honeynut Squash
Have you seen those cute little squash that look like mini butternut squash? The little squash are called Honeynut Squash and they are sweet and delicious.
Grab them if you can because they already disappeared from our store. The miniature butternut squash would make a delicious holiday side dish, or bake some eggs inside for a delicious paleo baked eggs breakfast.
If you love squash with baked egg, try this Butternut Squash Egg Cups recipe!
Have you seen the honeynut squash at your local Trader Joes? At 99 cents each, how can I resist picking up a few to try out? They look pretty normal size when you look at this picture, but look below. I cut them in half and put a lime in the middle of these for a little perspective.
What do you think now?
I created a paleo breakfast recipe with these squash because Mr. Fearless Dining is still trying to keep his carb intake down. Butternut squash works so well with eggs that I had to try with the honeynut squash.
This paleo baked eggs breakfast recipe is as easy as it gets. Slice the honeynut squash in half and scoop out the seeds. Next, drizzle olive oil and sprinkle a little salt and nutmeg on them. Drop a raw egg into the hole and bake.
There are so many fun ways to use squash in your baking, too! Try these delicious ideas:
- Gluten Free Butternut Squash Caramel Cake
- Paleo Delicata Squash Brownies
- Gluten Free Pumpkin Bread
- Gluten Free Zucchini Muffins
Tools I used to Make This Honeynut Baked Eggs Recipe:
- 9×13″ Baking Pan: This is just the right size to fit all of the pieces of squash in.
- Olive Oil Mister: I have never heard of these until recently. This mister makes it so easy to put a fine mist of olive oil on vegetables before baking them.
Paleo Baked Eggs Breakfast Recipe:
Baked honeynut squash with eggs
- 3 Honeynut Squash
- 6 large eggs
- dash nutmeg
- dash salt
- 2 tablespoons olive oil
Preheat the oven to 375 degrees. (I baked mine in my toaster oven since they were so small.)
Slice each honeynut squash in half. Scoop out the seeds and place on a baking sheet.
Drizzle olive oil over each piece. Sprinkle salt and nutmeg on top.
Bake 10 minutes. Remove from the oven and crack an egg into each hole.
Bake an additional 15-20 minutes until the egg is cooked.
Serve hot. (Optional garnish with cilantro.)
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More Yummy Breakfast Ideas!