Egg Bites with Roasted Butternut Squash
Egg Bites with Roasted Butternut Squash! These are my fall inspired Starbucks copycat egg bites recipe.. but with roasted butternut squash! These are so delicious and easy to make! Packed with protein!
Ever since making these the first time, I’ve been wanting to experiment with different veggies inside. And when I had roasted butternut and honey nut squash on hand, I knew I had to try it!
It’s Finally Fall, Hooray!
Friends, the weather is getting cooler and crisp and it’s definitely sweater and sweatshirt weather over here in PA. Around this time of the year, I love roasting butternut squash, honey nut squash, acorn squash, spaghetti squash, you name it! Roasted squash is not only great in salads, but I love it in a grilled cheese, in chili and on pizza. And now, in these egg muffins!! Delicious!
Egg Bites with Roasted Butternut Squash
First off, I highly recommend purchasing the silicone muffin pan above. Click here to purchase from Amazon. With this silicone muffin pan, the egg bites literally pop right out. If you want the vegetables in your egg bites to be more evenly distributed, sprinkle them on top of the egg mixture before baking. Thirdly, I highly recommend doing the bain-marie, or hot water bath, can be beneficial for cooking egg bites because it can help prevent overcooking, cracking and a rubbery texture. I hope you try the recipe!
Egg Bites with Roasted Butternut Squash
I highly recommend this silicone muffin pan.
Equipment
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muffin pan
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baking sheet
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper
- roasted butternut squash small cubes
- 1/4 cup baby spinach finely chopped
- boiling water
Instructions
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Preheat oven to 350 degrees and prep your silicone muffin pan. Spray silicone muffin pan with non-stick spray and place into a large baking sheet.
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Using a blender, blend together the eggs, cottage cheese and shredded mozzarella cheese, garlic powder and onion powder until smooth. Remove blender pitcher from base and season with salt and pepper and mix together by hand with a spoon or whisk.
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Pour the egg mixture evenly into each muffin pan cavity about 3/4 of the way full until all of the egg mixture is gone. You should be able to fill all 12. Sprinkle some roasted butternut squash cubes into the egg mixture in each muffin cavity. Top with the chopped spinach.
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Place baking sheet into preheated oven and pour boiling water* into the baking sheet; enough water to cover the bottoms of the muffin pan (about a 1/2 inch of water).
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Bake for about 30 minutes. You want the egg bite tops to be firm to the touch. Carefully remove the entire pan from the oven and carefully pour out the water. Let the egg bites cool for about 5 minutes before removing from the muffin pan mold. Enjoy!
Storing/freezing instructions below.
Notes
How to Store Egg Bites in the Freezer: Place cooled, baked egg bites into a freezer safe plastic bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave for about 15 to 20 seconds, or if wanting to reheat from frozen, heat for about 1 to 2 minutes for one, or until heated through. If microwaving more than 1 egg bite from frozen: microwaving 4 egg bites from frozen will take about 2 minutes and 30 seconds.
*This is the bain-marie method of cooking. The boiling water is going into the baking sheet pan only and not in the muffin pan. This is beneficial for cooking the egg bites because it can help prevent overcooking, cracking and a rubbery texture.
