Butternut Squash Egg Muffins
Makes 24 muffins
Macros per muffin: 93 cal, fat 6g, carbs 5g, Protein 6g, Fibre 2g
1, 2-3 pound butternut squash*
1/2 teaspoon salt
pepper to taste
8 slices bacon, cooked and crumbled
2 tablespoons butter or ghee
2 tablespoons chives, for garnish
Preheat the oven to 375.
Cut a 2-3 pound butternut squash in half, scoop out seeds, place face down on a baking sheet and bake for 45-60 minutes, until tender. Reduce heat to 350. Let squash cool for at least 15 minutes. May use frozen butternut squash puree, reheated, or roast 2 lbs pre-cut butternut squash and then puree instead of buying a whole squash.
While squash is baking, cook bacon , then crumble.
Scoop squash from skin and add to blender with eggs, salt, and pepper. Blend on high for 15-30 seconds until fully combined.
Grease 24 muffin tins with butter or ghee, then fill 3/4 of the way with egg and squash mixture. Top with bacon, equally divided among the 24 egg cups.
Bake for 25-30 minutes, until centre is firmed.
Let egg cups cool, then remove from from muffin tin and garnish with chives. Serve immediately or freeze for later use!