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Honeynut Paleo Baked Eggs Breakfast

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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.

Eggs Baked in Honeynut Squash on a cutting board. Plates are in the background

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!

Honeynut squash in a bin at the market

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.

Halved honeynut squash on a cutting board next to a lime

What do you think now?

Honeynut Squash in a basket

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.

Top view of eggs baked in Honeynut Squash

There are so many fun ways to use squash in your baking, too! Try these delicious ideas:

Tools I used to Make This Honeynut Baked Eggs Recipe:

  1. 9×13″ Baking Pan: This is just the right size to fit all of the pieces of squash in.
  2. 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:

5 from 5 votes
Paleo Baked Eggs Breakfast - eggs baked in honeynut squash
Print
Easy Paleo Baked Eggs in Honeynut Squash
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Baked honeynut squash with eggs

Course: Breakfast
Cuisine: American
Servings: 6
Calories: 272 kcal
Author: Sandi Gaertner
Ingredients
  • 3 Honeynut Squash
  • 6 large eggs
  • dash nutmeg
  • dash salt
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 375 degrees. (I baked mine in my toaster oven since they were so small.)
  2. Slice each honeynut squash in half. Scoop out the seeds and place on a baking sheet.
  3. Drizzle olive oil over each piece. Sprinkle salt and nutmeg on top.
  4. Bake 10 minutes. Remove from the oven and crack an egg into each hole.
  5. Bake an additional 15-20 minutes until the egg is cooked.
  6. Serve hot. (Optional garnish with cilantro.)
Nutrition Facts
Easy Paleo Baked Eggs in Honeynut Squash
Amount Per Serving (1 g)
Calories 272 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 163mg 54%
Sodium 77mg 3%
Potassium 1380mg 39%
Total Carbohydrates 44g 15%
Dietary Fiber 7g 28%
Sugars 8g
Protein 9g 18%
Vitamin A 802%
Vitamin C 95.5%
Calcium 20.5%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

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Reader Interactions

Comments

  2. I’ve never tried a honeynut squash before, but I love squash (especially Butternut) so I’m eager to try it. Love this easy brunch idea!

    Reply

  6. Thanks for the great idea!
    I will make them, but since I cannot get that type of squash here in Germany, can I substitute with zucchini or a small pumpkin (Hokkaido type)?

    Thanks
    Iris

    Reply

    • Hi Iris, Thank you for your kind note. I think zucchini would get too mushy, but the small pumpkin would work. Note that pumpkin doesn’t have the natural sweetness that butternut squash have, so you may want to include some honey and butter when you bake the pumpkin. Let me know how it turns out.

      Reply

  10. Im all over this recipe this week! Jeff and I have been eating much healthier and this is both within the diet plan and has an egg in it which in my world….. makes it a sure fire WINNER!

    Reply

  12. OMG! This looks so good! I am always intimidated by squash in general. You make it look so easy to prepare and use! Love this simple and healthy breakfast idea. I’m trying it this weekend! Thanks again!

    Reply

  15. Those little teensy, weensy squash are the cutest. I’ve been getting most of my food delivered in an attempt to avoid the grocery store (grocery shopping in the city = no fun) so I really haven’t seen these cuties in the flesh. That said, I am quite impressed with how elegant of a breakfast they make. . .and with virtually no effort. Outstanding!

    Reply

  17. I love trying new squash Sandi! This is one I’ve not tried… Savory breakfasts are always my preference, and I hope I remember to try this recipe 🙂

    Reply

  23. I have never heard of Honeynut Squash, but I’ll have to be on the look-out now, since butternut squash is one of my favorites! This sounds like it’s right up my ally!

    Reply

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