Butternut Squash and Leek Breakfast Cups


1 lb diced butternut squash
1 tablespoon olive oil + extra for coating pan (or cooking spray)
1 teaspoon paprika
a pinch of sea salt
2 large leeks, rinsed then sliced in half long ways then diced horizontally
1 tablespoon butter
12 large eggs
sriracha for drizzling
optional: greens to serve breakfast cups on (I used spring mix)


1. Preheat oven to 400F. Coat a 12-cup muffin/cupcake pan with olive oil.
2, In a medium bowl, mix together diced butternut squash, olive oil, paprika plus a healthy pinch of sea salt. Stir until the squash is well coated with oil and spices. Divide the butternut squash pieces evenly between all 12 cups of the pan (I had anywhere between 10 to 15 pieces in each cup, it doesn't have to be exact). Bake at 400F for about 25 minutes or until the squash is tender.
3. In a large skillet over medium-high heat, melt your butter then add in sliced leeks . Sauté for about 10-15 minutes (mine took about 12 minutes). Leeks should become slightly caramelized and have golden edges. Remove from heat.
4. Once the butternut squash is cooked, remove the muffin pan from the oven. Equally divide the sautéed leeks between the 12 cups filled with squash. Carefully crack an egg into each cup then drizzle a little sriracha over top. Once all 12 cups are filled with squash, leeks, an egg and sriracha, place muffin pan back in the oven and bake (still at 400F) for 10-15 minutes or until the egg whites are cooked (again mine took about 12 minutes).
5. Add a small handful of greens to a plate, top with a breakfast cup plus additional sriracha, if you so desire, then DEVOUR. I ate like three in one sitting, it's okay if you do too.


Butternut squash and leek breakfast cups {vegetarian + gluten-free + 10 ingredients or less}!




Friday, March 3, 2017 - 8:48am


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