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Dairy
Easy
20 Minutes
Diets 
Easy butternut squash egg cups make a great grab-and-go breakfast.
1 butternut squash, peeled into ribbons
6 eggs
2 tablespoons Gefen Olive Oil
1/2 cup cheddar cheese, use as much as you like
salt to taste
Preheat the oven to 350 degrees Fahrenheit. 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 and cheese.
Bake for 12 minutes or until done.
This recipe originally appeared on FearlessDining.com
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