Butternut Squash Egg Muffins

4.5 from 2 reviews


  • 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


  1. Preheat the oven to 375.
  2. 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.
  3. While squash is baking, cook bacon then crumble.
  4. Scoop squash from skin and add to blender with eggs, salt, and pepper. Blend on high for 15-30 seconds until fully combined.
  5. Grease 24 muffin tins with butter or ghee, then fill 3/4 of the way with egg and squash mixture. Top with bacon, equally divided among the 24 egg cups.
  6. Bake for 25-30 minutes, until center is firmed.
  7. Let egg cups cool, then remove from from muffin tin and garnish with chives. Serve immediately or freeze for later use!


*May use frozen butternut squash puree, reheated, or roast 2 lbs pre-cut butternut squash and then puree instead of buying a whole squash.