Tired of hectic mornings and boring breakfasts? Say hello to your new meal-prep superstar! These Bacon-Wrapped Roasted Squash Egg Muffin Cups are the ultimate solution for a delicious, protein-packed start to your day. They’re incredibly versatile—perfect for a quick grab-and-go breakfast, a light lunch, or a savory snack. Enjoy them warm from the oven or straight from the fridge; they’re fantastic either way!
Ingredients
• 8 slices bacon, cooked but still flexible
• 1 cup / 140 g peeled, diced, and roasted butternut squash
• 1 teaspoon olive oil
• 3 ounces / 85 g fresh soft goat cheese, crumbled
• 8 large eggs
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F / 205°C. Prepare a standard 12-cup nonstick muffin pan.
2. Create the bacon cups by lining 8 muffin cups with one slice of bacon each. Evenly divide the roasted butternut squash among the cups, then drizzle with olive oil and sprinkle with the crumbled goat cheese.
3. In a large bowl, crack the 8 eggs. Season with salt and pepper, then whisk until well combined. Carefully pour the egg mixture into each bacon-lined cup, filling them about three-quarters full.
4. Bake for approximately 15 minutes, or until the eggs are firm, puffed up, and beautifully golden brown.
5. Remove the pan from the oven and allow the egg muffins to cool slightly before removing them. Serve warm or store for later.
Nutritional Information
• Recipe Facts
• PREP TIME: 10 minutes
• COOKING TIME: 15 minutes
• MAKES: 8 muffins
• SERVING SIZE: 1 muffin
Pro Tips
• For easy removal and cleanup, use a nonstick silicone muffin pan. If using a metal pan, be sure to use paper or silicone cupcake liners to prevent sticking.
• When pre-cooking the bacon, ensure it remains flexible and not crispy. This allows you to easily shape it into the muffin cups without it breaking.
• These egg cups are perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to one week. Reheat in the microwave for 30-60 seconds or enjoy them cold.
• Don’t be afraid to customize! Swap the butternut squash and goat cheese for your favorite fillings like cooked sausage, roasted red peppers, feta, or sautéed spinach.
FAQ
Q: How long do bacon egg muffin cups last in the fridge
A: These bacon egg muffin cups are perfect for meal prep. You can store them in an airtight container in the refrigerator for up to one week, making them a great grab-and-go breakfast option.
Q: How do I prevent egg muffins from sticking to the pan
A: For easy removal and to prevent sticking, we recommend using a nonstick silicone muffin pan. If you only have a metal pan, use paper or silicone cupcake liners.
Q: Can I customize this egg muffin cups recipe
A: Absolutely! This recipe is incredibly versatile. You can easily swap the butternut squash and goat cheese for your favorite fillings like cooked sausage, sautéed spinach, feta cheese, or roasted red peppers.
Q: Can you eat these bacon egg muffin cups cold
A: Yes, these egg muffin cups are delicious both warm and cold. Enjoy them straight from the fridge for a quick and easy snack or light lunch.
