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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 4 votes
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


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


  • 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.


  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.


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