These Paleo Butternut Squash Egg Muffins are a great make-ahead breakfast option that freezes, travels, and reheats really well.
Writing recipes for the blog often feels like I’m solving a riddle. I start with a list of needs (or a collection of requests from YOU) and then start my experimentation on solutions! The needs that resulted in today’s recipe included:
- Requests for make-ahead breakfasts
- Requests for something EASY
- Requests for a freezer-friendly breakfast
- Requests for a breakfast with a starch
- Requests for a travel-friendly breakfast
PHEW, that’s quite a list …but I’m not the kind of girl that backs away from a challenge. We got to work!
We finally settled on this little gem of a recipe, the Butternut Squash Egg Muffin! The concept is simple. First, roast some butternut squash. For this step, you can either use a whole butternut squash (like we did) OR you can make things easier (see request #2 above) by roasting pre-cubed fresh or frozen squash. We’re not looking for any special texture on the roasted squash, just that it’s cooked through. From here, it’s a downhill ride. Let the squash cool enough to handle (meaning, you can touch it without burning a finger), and then scoop it into greased (or parchment-lined) muffin tins. Whisk about 18 eggs (or less, if you’re making a smaller batch) with salt and pepper, and pour the whisked eggs over top the butternut squash.
Sprinkle the tops with crumbled pieces of bacon and bake until firm. Let them cool enough to handle and then enjoy right away. OR, if you’re wanting to stash these Butternut Squash Egg Muffins away in the freezer, I recommend wrapping 2-3 muffins (about a serving size) in wax paper, taping the package closed, and placing in a gallon freezer bag that you’ve labeled.
To defrost, you can either:
- Oven method: place the frozen muffins on a baking sheet, spread out as much as possible. Place in a *cool* oven and turn oven on to heat to 350 F. Once at temperature, cook for an additional 5 minutes, or until warmed through. Note: if your oven is one that blasts HIGH heat to bring the box up to temperature, you’ll need to put the frozen egg muffins in once at temperature – baking for at least 10 minutes.
- Microwave method: place the frozen egg muffins on a plate, cover with a paper towel, and microwave for 2-3 minutes, or until warmed through.
- Stove method: place the frozen egg muffins in a skillet over medium heat and cover with a fitting lid. Once they’ve defrosted, remove lid. Let them cook for an additional 5 minutes, or until warmed through.
SO, let’s review our riddle. What breakfast recipe is…
- Make-ahead friendly
- Balanced with a starch
Butternut Squash Egg Muffins! BING, BANG, BOOM. I hope you love this recipe as much as we love solving riddles for you! You can also check out our Balanced Breakfast Egg Cups for another make ahead friendly breakfast option!
Butternut Squash Egg Muffins
- 1, 2-3 pound butternut squash*
- 18 eggs
- 1/2 teaspoon salt
- pepper to taste
- 8 slices bacon cooked and crumbled
- 2 tablespoons butter or ghee
- 2 tablespoons chives for garnish
- Preheat the oven to 375°F.
- Cut a 2-3 pound butternut squash in half, scoop out seeds, place face down on a baking sheet and bake for 45-60 minutes, until tender. Reduce heat to 350. Let squash cool for at least 15 minutes.
- While squash is baking, cook bacon then crumble.
- Whisk eggs with salt and pepper until fully combined.
- Grease 24 muffin tins with spray oil, butter or ghee, then spoon out a large scoop of the squash and place it in each tin. Then, fill each tin 3/4 of the way with the egg mixture. Top with bacon, equally divided among the 24 egg cups.
- Bake for 25-30 minutes, until center is firmed.
- Let egg cups cool, then remove from from muffin tin and garnish with chives. Serve immediately or freeze for later use!
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