Baked Squash Egg Muffins

Baked Squash Egg Muffins! So delicious and so easy to make! These are a great option for breakfast to get you out of the oatmeal/cereal rut. We hope you try them!

I never thought I’d say this but we are loving being back in school. My kids stayed virtual for the entire year last year (even as I type this I wonder how we did that.  .) so there was a lot of anxiety going back to school in person. But now that they are back and we are starting a nice groove, all is good and the kids are loving it.

I explained this in a recent post but I am back to making breakfast, packing two lunches and dinner. It’s still the same amount of cooking I was doing while in quarantine but nicer with the kids out of the house.

Baked Squash Egg Muffins

We’ve been doing a lot of fruit and waffles for breakfast, or croissants and fruit but you can’t beat an egg in my opinion. It’s a great way to get some protein in your kids before they head out to school. A glass of milk is great too! 

Since fall is right around the corner, I added a thin layer of honeynut squash on the bottom. I loved these so much and hope you give these a try! If your kids are into tater tots, I have a baked tater tot muffin version too.

Print Recipe

5 from 1 vote

Baked Squash Egg Muffins

Note for the cook: You can use a 6-cup or half of a 12-cup muffin pan. This recipe makes 6 egg muffins.

MAKE AHEAD: prep your honeynut squash in advance and store in the fridge. Have it peeled and sliced and ready to go.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Appetizer or Breakfast

Cuisine: American

Keyword: baked egg muffin, baked squash egg muffins, egg muffin

Servings: 6

Author: hipfoodiemom

Equipment

• muffin tin

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Ingredients

• 1 small honeynut or butternut squash peeled and cut into thin round pieces
• 1 tablespoon olive oil extra virgin
• salt and pepper
• baby kale or spinach
• 6 large eggs

Instructions

• Preheat your oven to 425 degrees. Toss the honeynut squash slices in the olive oil and season with salt and pepper. Fill your muffin tin with one slice of honeynut squash in each cup or mold.* Bake for 12 minutes.
• Remove the muffin tin from the oven. Add some baby kale or spinach on top of the cooked honeynut squash slice and then carefully add an egg on top. If desired, season with a little more salt and pepper. Bake for another 15 to 18 minutes. (Even if you are not adding an egg, keep the honeynut squash slices in the muffin tin to bake for the additional 15 minutes so they get nice and crispy.)
• Remove from the oven and enjoy!

Notes

*If you coat your squash slices well with the olive oil, they come out of the muffin tin very easily. You can also spray or grease your muffin tin beforehand if you'd like. 

I just roast any leftover squash slices! Or you can throw them in the air fryer too!