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.
Servings: 6
Equipment
- muffin tin
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!