Squash & Shallot On The Go Egg Muffins

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Squash & Shallot On The Go Egg Muffins
Prep Time
15 min
Cook Time
45 min
Yield
24 muffins
Recipe by: Dawn Jackson Blatner, RDN

Freeze for an easy on-the-go breakfast during the work week!

Ingredients

  • 12 ounces precooked chicken sausage, chopped
  • 1 shallot, minced
  • 2 cups diced butternut squash
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt, divided
  • 2 tsp olive oil
  • cooking spray
  • 2/3 cup shredded fresh parmesan cheese, divided
  • 12 Eggland’s Best Eggs (large)
  • pinch of smoked paprika

Nutrition

Serving Size
2 muffins
Calories
71
Fat
5 g
  Saturated Fat
1 g
Cholesterol
99 mg
Sodium
123 mg
Carbohydrates
2 g
Dietary Fiber
trace
Protein
6 g
Preparation

Pre-heat oven to 375 F.

Place the chicken sausage, shallot, and butternut squash on a sheet pan (do not overcrowd; use two pans if needed). Sprinkle with Italian seasonings and ¼ tsp salt, and drizzle with olive oil. Toss to combine.

Place the sheet pan(s) in the oven and roast for 15 minutes. Remove from the oven and toss the mixture gently.

Return to the oven and roast an additional 10 minutes, or until everything is golden and cooked through.

Lightly grease two, 12-cup muffin tin with cooking spray. Spread a thin layer of parmesan cheese into each individual muffin tin (using just 1/3 cup).

Remove sheet pan(s) from the oven set aside to cool. Turn the heat down to 350 F.

In a large bowl, whisk the eggs together until fluffy. Add paprika and remaining salt and whisk to combine.

Place 1-2 tablespoons of the roasted veggie mixture into each muffin tin.

Pour egg mixture into each muffin cup until it covers the veggie mixture, about halfway full. Sprinkle each cup with the remaining parmesan cheese.

Bake egg muffins for 20-25 minutes or until eggs are set.

Remove from the oven and let cool. Serve warm, or refrigerate in a tightly sealed container for up to 4 days.

Freezer Tip! Make an extra batch to freeze! Place cooked muffins on a baking sheet and place in the freezer for an hour. Wrap each cup with plastic wrap (to avoid freezer burn) and store in a zipper top bag or a tightly sealed container. To reheat, place on a baking sheet in a 375-degree oven for 5-7 minutes, or until fully warmed up. Will stay good in the freezer up to one month.

Filed Under: Breakfast and Brunch, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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