Butternut Squash Breakfast Muffins

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.

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, 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 | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

Butternut Squash Breakfast Muffins are divine!

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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).

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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.

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

I used these ingredients.

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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.

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

Stir ingredients to combine.

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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.

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

Stir ingredients to combine.

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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 | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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.

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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)

Print Recipe
Butternut Squash Breakfast Muffins BigOven - Save recipe or add to grocery list Yum
These delectable muffins are terrific for holiday breakfasts, especially if you prefer a vegetarian option without meat. Gluten free.
Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree
Instructions
  1. Preheat oven to 400°.
  2. Spray 24 muffin tins with cooking spray.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
  7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
  8. Add remaining 1 cup cheese, remaining salt and pepper, butternut squash, red, yellow and orange bell peppers, 1 tsp. fresh thyme, 1 tsp. fresh parsley and half-and-half.
  9. Stir to combine.
  10. Pour egg mixture evenly over each potato muffin crust.
  11. Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped chives, if desired.
  12. Bake an additional 10-15 minutes or until eggs are cooked through.
  13. Allow muffins to cool in muffin tins about 5 minutes before gently removing from tins.
  14. Serve hot or lukewarm.
Recipe 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.

 

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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

Butternut Squash Breakfast Muffins | Can't Stay Out of the Kitchen | Oh my goodness we LOVED these #breakfast #muffins. These are made with #butternutsquash and so divine! #vegetarian #glutenfree

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

Breakfast Muffins | Can't Stay Out of the Kitchen

 

Ham & Cheese Breakfast Muffins

Ham and Cheese Breakfast Muffins | Can't Stay Out of the Kitchen

 

Spinach Artichoke Breakfast Muffins

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

You may find these items helpful in making this recipe.

This post has Affiliate Links.

1 Reply to "Butternut Squash Breakfast Muffins"

  • comment-avatar
    Chris Scheuer February 18, 2017 (6:45 pm)

    What a wonderful idea – these look and sound amazing!

Leave a reply

Your email address will not be published.