I envy people who are able to make and leisurely eat egg muffins.
You see, my dad buys about 3 dozen eggs a week and goes through a good chunk of them on his own. Since he only eats them raw, he thinks it’s a waste of egg to cook them.
Therefore, I can hardly use a dozen eggs to make a dozen (or less) egg muffins.
Instead, I needed to find a way to stuff them up with something else. And butternut squash was the solution!
Paleo Butternut Egg “Muffins”
*1/2 cup butternut squash (pureed and completely cooled)
1/2 cup fresh spinach, chopped
1/4 cup cooked ham, sausage, or bacon, chopped/crumbed into fine pieces
2 tbsp coconut flour
2 tbsp unsweetened almond milk
1 organic, cage free egg
1/2 tbsp dried chives
1/2 tsp garlic powder (optional)
1/4 tsp baking powder
salt and pepper, to taste
*To make puree, slice the butternut squash in half long ways and place face-down (peel side up) on a foil-lined baking pan. Roast in the oven at 425 degrees for 45 minutes. Flip face-up and roast for 10 more minutes. Once cooled, scoop out squash flesh and blend in a food processor until smooth.
Preheat the oven to 375 degrees. Combine all the ingredients and pour into greased muffin tins. Bake for 27 minutes. Let cool for 5 minutes before taking out of tins. Makes 6 large “muffins.” If saving for later, store in the fridge.