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–+ servings
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 3 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1egg cupCalories: 99kcalCarbohydrates: 8gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 87mgSodium: 63mgPotassium: 255mgFiber: 1gSugar: 1gVitamin A: 6810IUVitamin C: 13mgCalcium: 76mgIron: 1mg
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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.