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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

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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
  

  • 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
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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
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