Egg Bites with Roasted Butternut Squash! These are my fall inspired Starbucks copycat egg bites recipe.. but with roasted butternut squash! These are so delicious and easy to make! Packed with protein!
Ever since making these the first time, I’ve been wanting to experiment with different veggies inside. And when I had roasted butternut and honey nut squash on hand, I knew I had to try it!
It’s Finally Fall, Hooray!
Friends, the weather is getting cooler and crisp and it’s definitely sweater and sweatshirt weather over here in PA. Around this time of the year, I love roasting butternut squash, honey nut squash, acorn squash, spaghetti squash, you name it! Roasted squash is not only great in salads, but I love it in a grilled cheese, in chili and on pizza. And now, in these egg muffins!! Delicious!
Egg Bites with Roasted Butternut Squash
First off, I highly recommend purchasing the silicone muffin pan above. Click here to purchase from Amazon. With this silicone muffin pan, the egg bites literally pop right out. If you want the vegetables in your egg bites to be more evenly distributed, sprinkle them on top of the egg mixture before baking. Thirdly, I highly recommend doing the bain-marie, or hot water bath, can be beneficial for cooking egg bites because it can help prevent overcooking, cracking and a rubbery texture. I hope you try the recipe!
Egg Bites with Roasted Butternut Squash
Equipment
- muffin pan
- baking sheet
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper
- roasted butternut squash small cubes
- 1/4 cup baby spinach finely chopped
- boiling water
Instructions
- Preheat oven to 350 degrees and prep your silicone muffin pan. Spray silicone muffin pan with non-stick spray and place into a large baking sheet.
- Using a blender, blend together the eggs, cottage cheese and shredded mozzarella cheese, garlic powder and onion powder until smooth. Remove blender pitcher from base and season with salt and pepper and mix together by hand with a spoon or whisk.
- Pour the egg mixture evenly into each muffin pan cavity about 3/4 of the way full until all of the egg mixture is gone. You should be able to fill all 12. Sprinkle some roasted butternut squash cubes into the egg mixture in each muffin cavity. Top with the chopped spinach.
- Place baking sheet into preheated oven and pour boiling water* into the baking sheet; enough water to cover the bottoms of the muffin pan (about a 1/2 inch of water).
- Bake for about 30 minutes. You want the egg bite tops to be firm to the touch. Carefully remove the entire pan from the oven and carefully pour out the water. Let the egg bites cool for about 5 minutes before removing from the muffin pan mold. Enjoy!Storing/freezing instructions below.
These are easy and very tasty. My grandsons (ages 2 and 4 years) love them too. It’s a great way to sneak in a few veggies for them. I only made a couple adjustments – 8 eggs was too many for my muffin tin. I use 2 egg whites and 5 whole eggs and I think this is perfect. I usually skip the spinach as I don’t always have it on hand. Oh, and I usually roast my butternut squash with some bacon and shallots and Delicata squash, so that gets added in with the butternut squash. I make these every week. 😋
Hooray!!! bacon and shallots and Delicata squash sounds amazing!