These Paleo Butternut Squash Egg Muffins are a great make-ahead breakfast option that freezes, travels, and reheats really well.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Breakfast
Cuisine: American
Servings: 24Servings
Author: Cassy Joy Garcia
Ingredients
1, 2-3poundbutternut squash*
18eggs
1/2teaspoonsalt
pepper to taste
8slicesbaconcooked and crumbled
2tablespoonsbutter or ghee
2tablespoonschivesfor garnish
Instructions
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!
Notes
*May use frozen butternut squash puree, reheated, or roast 2 lbs pre-cut butternut squash and then puree instead of buying a whole squash.