Gluten Free Living – 2017

Oh, my goodness, I LOVE, LOVE, LOVE, Butternut Squash Breakfast Muffins! These little breakfast bites are soooo delectable. Yes, I started with my delicious Breakfast Muffins recipe. I added a few more spices, and swapped out the bacon for finely diced butternut squash. Awesome does not even begin to describe how wonderful this recipe tastes.

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The last weekend of January, I volunteered to make four meals for the freshman high school girls in our church who were participating in a Disciple Now Weekend. I made two dinners and one breakfast, and some friends we know volunteered to make the other breakfast meal.

I whipped up a batch of these muffins along with a coffeecake and some fruit for breakfast. I heard that these were very well received. (I loved the two I sampled!) 🙂 Each batch makes 24 muffins, so a single batch can serve 12 people quite well.

Butternut Squash Breakfast Muffins are also great muffins to eat on the fly! They are easily frozen or refrigerated (if you’re going to be eating them up within a week). Then just microwave before you’re ready to dash out the door. They’re a perfect breakfast with plenty of protein to keep you going for hours. Plus, this is a clean-eating recipe using veggies instead of any processed meats, so it’s a little healthier, too.

I’ve made Breakfast Muffins with bacon, with ham, Spinach and Artichokes, Tomatoes and Mushrooms, and now these with butternut squash. I love them all! But these Butternut Squash Breakfast Muffins are divine. I think you’ll think so too after you try one.

Butternut Squash Breakfast Muffins are divine!

I loved the taste of these muffins. Be sure you finely dice the butternut squash so it cooks through in the allotted time. (I chopped mine up pretty small so I wouldn’t have that problem).

I sprinkled fresh thyme, chives and parsley on top and it added such delicious flavor to the Butternut Squash Breakfast Muffins.

Here’s what I did.

I used these ingredients.

Place fresh hash brown potatoes in a large mixing bowl. (Or you can use frozen, thawed hash browns). Add egg, part of the salt and pepper, part of the cheese and olive oil.

Stir ingredients to combine.

Spray 24 muffin tins very well with cooking spray. Divide potato mixture between the 24 tins and press potatoes down and into the sides firmly. Sprinkle each muffin with parsley flakes.

Bake at 400 degrees about 10-15 minutes, until potatoes just start getting a little crispy.

Meanwhile, prepare custard portion of muffin. Beat eggs in a mixing bowl.

Add red, orange and green bell pepper, finely diced butternut squash, remaining cheese, remaining salt and pepper, seasonings and half-and-half.

Stir ingredients to combine.

Divide custard mixture between the 24 muffin tins. Sprinkle each tin with additional salt, pepper, parsley, thyme and snipped chives.

Bake an additional 10-15 minutes at 400 degrees until egg custard is cooked through. (Mine actually took about 21 minutes to cook through enough). Cool about 5 minutes before gently removing from pans. I use a very small, narrow rubber spatula. Carefully ease it around the sides and gently lift the bottom each time you move the spatula around the sides of the pan.

Butternut Squash Breakfast Muffins makes a perfect holiday breakfast. I served it with Sour Cream Coffee Cake and fruit.

These vegetarian muffins are simply wonderful. If you’re trying to stay away from meat, here’s a way to get plenty of protein without sacrificing flavor or texture.

These healthy breakfast muffins are terrific grab and go muffins, too. They heat up in the microwave very quickly and easily.

Here’s the recipe.

BUTTERNUT SQUASH BREAKFAST MUFFINS

(My own concoction)

Butternut Squash Breakfast Muffins

Teresa Ambra

Butternut Squash Breakfast Muffins are sensational! These delectable muffins are made with hash brown nests and filled with butternut squash, bell peppers and cheese. They're terrific for weekend, company or holiday breakfasts, especially if you prefer a vegetarian option without meat. These lovely Breakfast Muffins will rock your world! Gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breads, Rolls and Muffins, Breakfast, Main Dish

Cuisine American

Servings 24

Calories 105 kcal

Equipment

• 2 12-tin regular muffin pans
• 2 large mixing bowls
• 1 wooden spoon
• 1 whisk
• measuring cups
• measuring spoons
• 1 sharp knife to cut vegetables
• 1 vegetable peeler
• 1 narrow rubber spatula

Ingredients

  

1x2x3x

• 20 oz. bag refrigerated Simply Potatoes shredded hash browns
• 1 tbsp. olive oil
• 1 tsp. sea salt divided use
• 1/2 tsp. ground black pepper divided use
• 2 cups sharp cheddar cheese shredded, divided use
• 2 cups butternut squash finely diced
• 9 large eggs divided use
• 1/2 cup red bell pepper diced
• 1/2 cup orange bell pepper or yellow bell pepper, diced
• 1/2 cup green bell pepper diced
• 1 tbsp. fresh parsley or 1 tsp. dried parsley
• 1 tbsp. fresh thyme or 1 tsp. dried thyme
• 1/2 cup half-and-half
• 1-2 tbsp. fresh, snipped chives

Instructions

 

• Preheat oven to 400°.
• Spray 24 muffin tins with cooking spray.
• Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
• Divide mixture evenly between 24 muffin tins and press down.
• Sprinkle each with parsley.
• Bake at 400° about 10-15 minutes or until potatoes are crispy.
• Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
• Add remaining 1 cup cheese, remaining salt and pepper, butternut squash, red, yellow and green bell peppers, 1 tsp. fresh thyme, 1 tsp. fresh parsley and half-and-half.
• Stir to combine.
• Pour egg mixture evenly over each potato muffin crust.
• Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped chives, if desired.
• Bake an additional 10-15 minutes or until eggs are cooked through.
• Allow muffins to cool in muffin tins about 5 minutes before gently removing from tins.
• Serve hot or lukewarm.

Notes

NOTE: These can also be frozen and reheated for individual use. Microwave until done.

 

NOTE: The butternut squash needs to be diced very fine in order to cook thoroughly in the allotted time.

 

NOTE: I used a 10-oz. pkg. pre-cubed butternut squash that I cut down into fine dice. It ended up being just over 2 cups.

 

NOTE: My oven took an additional 21 minutes until the eggs were cooked (not 10-15).

 

NOTE: The secret to getting the muffins out of the pan easily is to spray generously with cooking spray or grease really well. This is extremely important. Then use a very narrow rubber spatula to gently cut between the outside of the muffin and the tin. The rubber spatula should be able to go easily between the tin and the muffin all the way around. Then, using the rubber spatula, gently press the rubber spatula against the sides all the way to the bottom of the tin pulling the muffin up slightly all around the circumference of the bottom of the muffin tin to make sure none of the crust adheres to the bottom or sides of the tins. Then lift out muffin.

 

NOTE: If you have to use a 28-oz. bag Ore-Ida frozen shredded hash browns, thawed, because you can't find the fresh potatoes,  you will need to pat dry the potatoes before using. Otherwise, they will have too much moisture and the potatoes will stick to the sides of the muffin tin when removing muffins.

 

NOTE: I do not recommend using coconut oil to grease the muffin tins.

 

NOTE: You can also line the muffin tins with paper liners. Be sure to spray the tin before adding the liner, as well as spraying the liners with cooking spray before using.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 105kcalCarbohydrates: 7gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 81mgSodium: 177mgPotassium: 177mgFiber: 1gSugar: 1gVitamin A: 1768IUVitamin C: 17mgCalcium: 96mgIron: 1mg

Keyword breakfast, brunch, butternut squash, cheese, gluten free, main dish, muffins, potatoes

Tried this recipe?Let us know how it was!

If you’re cooking for a crowd, baby shower or office party, these Butternut Squash Breakfast Muffins are great to put on the menu.

Every bite of Butternut Squash Breakfast Muffins is delectable. You’ll be drooling after the first bite.

While these are traditionally served for breakfast, you can also serve them for Meatless Mondays or Breakfast for Dinner!

You may also enjoy these delicious recipes!

Breakfast Muffins

Ham & Cheese Breakfast Muffins

Spinach Artichoke Breakfast Muffins

Tomato Mushroom Breakfast Muffins

Sausage and Cheese Breakfast Muffins

Butternut Squash Breakfast Muffins

Teresa Ambra

Butternut Squash Breakfast Muffins are sensational! These delectable muffins are made with hash brown nests and filled with butternut squash, bell peppers and cheese. They’re terrific for weekend, company or holiday breakfasts, especially if you prefer a vegetarian option without meat. These lovely Breakfast Muffins will rock your world! Gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breads, Rolls and Muffins, Breakfast, Main Dish

Cuisine American

Servings 24

Calories 105 kcal

Equipment

• 2 12-tin regular muffin pans
• 2 large mixing bowls
• 1 wooden spoon
• 1 whisk
• measuring cups
• measuring spoons
• 1 sharp knife to cut vegetables
• 1 vegetable peeler
• 1 narrow rubber spatula

Ingredients

  

1x2x3x

• 20 oz. bag refrigerated Simply Potatoes shredded hash browns
• 1 tbsp. olive oil
• 1 tsp. sea salt divided use
• 1/2 tsp. ground black pepper divided use
• 2 cups sharp cheddar cheese shredded, divided use
• 2 cups butternut squash finely diced
• 9 large eggs divided use
• 1/2 cup red bell pepper diced
• 1/2 cup orange bell pepper or yellow bell pepper, diced
• 1/2 cup green bell pepper diced
• 1 tbsp. fresh parsley or 1 tsp. dried parsley
• 1 tbsp. fresh thyme or 1 tsp. dried thyme
• 1/2 cup half-and-half
• 1-2 tbsp. fresh, snipped chives

Instructions

 

• Preheat oven to 400°.
• Spray 24 muffin tins with cooking spray.
• Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
• Divide mixture evenly between 24 muffin tins and press down.
• Sprinkle each with parsley.
• Bake at 400° about 10-15 minutes or until potatoes are crispy.
• Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
• Add remaining 1 cup cheese, remaining salt and pepper, butternut squash, red, yellow and green bell peppers, 1 tsp. fresh thyme, 1 tsp. fresh parsley and half-and-half.
• Stir to combine.
• Pour egg mixture evenly over each potato muffin crust.
• Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped chives, if desired.
• Bake an additional 10-15 minutes or until eggs are cooked through.
• Allow muffins to cool in muffin tins about 5 minutes before gently removing from tins.
• Serve hot or lukewarm.

Notes

NOTE: These can also be frozen and reheated for individual use. Microwave until done.

 

NOTE: The butternut squash needs to be diced very fine in order to cook thoroughly in the allotted time.

 

NOTE: I used a 10-oz. pkg. pre-cubed butternut squash that I cut down into fine dice. It ended up being just over 2 cups.

 

NOTE: My oven took an additional 21 minutes until the eggs were cooked (not 10-15).

 

NOTE: The secret to getting the muffins out of the pan easily is to spray generously with cooking spray or grease really well. This is extremely important. Then use a very narrow rubber spatula to gently cut between the outside of the muffin and the tin. The rubber spatula should be able to go easily between the tin and the muffin all the way around. Then, using the rubber spatula, gently press the rubber spatula against the sides all the way to the bottom of the tin pulling the muffin up slightly all around the circumference of the bottom of the muffin tin to make sure none of the crust adheres to the bottom or sides of the tins. Then lift out muffin.

 

NOTE: If you have to use a 28-oz. bag Ore-Ida frozen shredded hash browns, thawed, because you can’t find the fresh potatoes,  you will need to pat dry the potatoes before using. Otherwise, they will have too much moisture and the potatoes will stick to the sides of the muffin tin when removing muffins.

 

NOTE: I do not recommend using coconut oil to grease the muffin tins.

 

NOTE: You can also line the muffin tins with paper liners. Be sure to spray the tin before adding the liner, as well as spraying the liners with cooking spray before using.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 105kcalCarbohydrates: 7gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 81mgSodium: 177mgPotassium: 177mgFiber: 1gSugar: 1gVitamin A: 1768IUVitamin C: 17mgCalcium: 96mgIron: 1mg

Keyword breakfast, brunch, butternut squash, cheese, gluten free, main dish, muffins, potatoes

Tried this recipe?Let us know how it was!