Savory Baked Squash and Egg Muffins for Meal Prep

Baked Squash Egg Muffins — simple, flavorful, and perfect for busy mornings. These muffins are an easy way to add protein to breakfast and break out of the usual cereal or oatmeal routine.

After a year of remote learning, getting back into an in-person school routine felt a bit daunting at first, but now that everyone has settled in we’ve found a rhythm. With kids back at school I’m once again making breakfasts, packing lunches, and planning dinners—similar to the quarantine routine but easier now that the house is quieter during the day.

Baked Squash Egg Muffins

We often rotate fruit and waffles or croissants with fruit for breakfast, but eggs are my top choice when I want to add protein before school. A glass of milk pairs nicely with these muffins.

With fall just around the corner, I like to add a thin slice of honeynut or butternut squash to the bottom of each muffin cup. The squash adds a subtle sweetness and a seasonal touch. If your kids prefer something different, there’s also a baked tater tot egg muffin variation that works great.

Baked Squash Egg Muffins

Note: This recipe yields six egg muffins and works with a 6-cup muffin tin or half of a 12-cup pan.

Make ahead: Peel and slice your honeynut or butternut squash in advance and store it in the refrigerator so it’s ready when you are.

Prep Time
5 mins

Cook Time
30 mins

Total Time
35 mins

Course:
Appetizer or Breakfast

Cuisine:
American

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

Servings:
6

Author:
hipfoodiemom

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 the oven to 425°F (220°C). Toss the squash slices in the olive oil and season with salt and pepper. Place one squash slice into each muffin cup so it lines the bottom, then bake for about 12 minutes.
• Remove the muffin tin from the oven. Add a small handful of baby kale or spinach on top of each cooked squash slice, then carefully crack an egg into each cup. Season lightly with additional salt and pepper if desired. Return to the oven and bake for another 15–18 minutes, until the eggs are set. (If you skip the eggs, leave the squash in the tin for the extra 15 minutes so the slices crisp up.)
• Remove from the oven and serve warm.

Notes

If you coat the squash slices well with olive oil, they will release easily from the muffin tin. Alternatively, lightly grease or spray the tin before placing the squash.

Leftover roasted squash slices are great reheated or crisped in an air fryer for a quick snack or side.