This is what we like to call Butternut Squash Egg in a Frame! Who needs bread when you can turn this classic breakfast into a veggie-packed meal?
Serve this nutritious breakfast with a simple salad, fresh fruit or crispy red potatoes.
Squash for Breakfast
Butternut squash with breakfast is such a great way to start the day! Not only is it savory and delicious, it’s packed with fiber and potassium. Then crack an egg in it, and you’re off and running.
Egg in a Frame Pro Tips
We’re big fans of egg in a frame over here, and this twist on the traditional recipe uses a slice of butternut squash in lieu of a piece of toast. No need to be intimidated preparing the butternut squash, we’ll walk you through so pro tips before we send you on your way:
- We like to use a vegetable peeler to remove the butternut squash skin before slicing it. It’s much easier (and safer!) than peeling with a knife.
- If your butternut squash does not have a very large hole once you’ve sliced it, you can use a knife to cut the hole open bigger to all enough space for your egg.
- Feel free to sub a scrambled egg if that’s your preferred way to eat eggs! Simply whisk up the egg before pouring in the butternut squash hole instead of cracking the egg right into the hole.
More Butternut Squash Recipes
If you’re only making a few butternut squash egg in a frames, you’ll likely have some leftover butternut squash on hand. We recommend making any of the following recipes 😀 Or, simply cube the rest of the squash you have, and roast it in the oven following these 3 simple steps.
- Butternut Squash Breakfast Hash
- Roasted Butternut Squash Kale Salad
- Butternut Squash Buddha Bowls
- Instant Pot Butternut Squash Soup
- Vegetarian Harvest Grain Bowl
More Breakfast Recipes
- Sweet Potato Hash Egg Cups
- Fajita Breakfast Burritos
- The Best Frittata Recipe
- Sheet Pan French Toast
- 1/2 large butternut squash (cut hamburger style, the side with the seeds)
- 1/2 tablespoon avocado oil
- 4 large eggs
- Salt, to taste
- Pepper, to taste
- First, preheat oven to 375ºF.Begin by prepping your butternut squash “bread” by peeling and slicing butternut squash in half hamburger-style. You should be working with the half of the butternut squash that has the seeds, so set the other half aside.
- Cut the half of butternut squash in half again, this time opening it up so you can seed it. Remove seeds.
- Then, form your butternut squash “bread” by slicing. You will need 4 pieces. The rest you can dice up and add to your other butternut squash recipes for the week.
- Place butternut squash “bread” on a baking sheet and rub with avocado oil. Then, season with salt and pepper.
- Bake at 375ºF for 15 minutes.
- Remove from oven and flip.
- Then, crack an egg into each hole.
- Bake for another 10-15 minutes or until eggs have reached desired texture.
Tips & Notes
- If your butternut squash does not have a very large hole once you’ve sliced it, you can use a knife to cut the hole open bigger.
- Be careful not to overcook your eggs.
Nutrition FactsServing Size: 1/2 recipe Calories: 236 Sugar: 3 Fat: 13 Carbohydrates: 17 Fiber: 4 Protein: 14
Keywords: butternut squash egg in a frame