butternut squash egg in a frame

Butternut Squash Egg in a Frame

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?

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 13 Carbs 17 Protein 14
Yield 2 servings 1x


  • 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


  1. 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.
  2. Cut the half of butternut squash in half again, this time opening it up so you can seed it. Remove seeds.
  3. 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.
  4. Place butternut squash “bread” on a baking sheet and rub with avocado oil. Then, season with salt and pepper.
  5. Bake at 375ºF for 15 minutes.
  6. Remove from oven and flip.
  7. Then, crack an egg into each hole.
  8. 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 Facts

Serving Size: 1/2 recipe Calories: 236 Sugar: 3 Fat: 13 Carbohydrates: 17 Fiber: 4 Protein: 14
Author: Emily RichterCategory: BreakfastMethod: OvenCuisine: American

Keywords: butternut squash egg in a frame

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