Butternut Squash Egg Muffins
These Paleo Butternut Squash Egg Muffins are a great make-ahead breakfast option that freezes, travels, and reheats really well.
Servings: 24 Servings
Ingredients
- 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
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.
Nutrition
Calories: 112kcal | Carbohydrates: 7g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 154mg | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6248IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg