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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*

18 eggs

1/2 teaspoon salt

pepper to taste

8 slices bacon, cooked and crumbled

2 tablespoons butter or ghee

2 tablespoons chives, for garnish


  1. Preheat the oven to 375.

  2. 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.

  3. While squash is baking, cook bacon , then crumble.

  4. Scoop squash from skin and add to blender with eggs, salt, and pepper. Blend on high for 15-30 seconds until fully combined.

  5. 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.

  6. Bake for 25-30 minutes, until centre is firmed.

  7. Let egg cups cool, then remove from from muffin tin and garnish with chives. Serve immediately or freeze for later use!







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