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Recipe by Sandi Gaertner

Butternut Squash Egg Cups

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Butternut Squash Egg Cups
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Egg
20 Minutes
Diets
- Gluten Free - Vegetarian - Pescatarian - Low Carb - No Refined Sugar - Paleo

Easy butternut squash egg cups make a great grab-and-go breakfast.

Ingredients

Main ingredients

  • 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

Directions

Prepare the Butternut Squash Egg Cups

1.

Preheat the oven to 350 degrees Fahrenheit. Spray olive oil into each cup of a muffin tin.

2.

Wrap butternut squash ribbons around the edges and bottom of the cup to form a basket.

3.

Drop one raw egg into each cup.

4.

Add a little salt and cheese.

5.

Bake for 12 minutes or until done.

About

This recipe originally appeared on FearlessDining.com

Recipe tags

breakfast muffins butternut squash kosher for passover Pesach
Butternut Squash Egg Cups

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