Ingredients

The following ingredients have 24 Servings
  • 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)

Instruction

  • Preheat the oven to 375°F.
  • 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.
  • While squash is baking, cook bacon then crumble.
  • Whisk eggs with salt and pepper until fully combined.
  • Grease 24 muffin tins with spray oil, butter or ghee, then spoon out a large scoop of the squash and place it in each tin. Then, fill each tin 3/4 of the way with the egg mixture. Top with bacon, equally divided among the 24 egg cups.
  • Bake for 25-30 minutes, until center is firmed.
  • Let egg cups cool, then remove from from muffin tin and garnish with chives. Serve immediately or freeze for later use!