Butternut Sage Egg Bites
Butternut squash and sage egg bites made with roasted butternut squash, sautéed onions, fresh sage, and cheese baked in a muffin tin with a creamy protein packed egg and greek yogurt mixture. Ready in thirty seconds in the microwave all week long. The perfect high protein meal prep breakfast that is nourishing, satisfying, and so much better than anything from a coffee shop drive through.
Ingredients
- 2 cups butternut squash, peeled and cut into bite sized chunks If they have a package of this precut at the store, I use one package
- ½ onion, diced
- 2 tsp fresh sage, chopped
- ½ tbs olive oil
- 5 eggs
- ¼ cup whole milk (or milk of choice)
- ¼ cup plain greek yogurt
- ¼ cup shredded cheese, cheddar or gruyere
- ½ tsp salt, plus more for seasoning squash and onion
- ¼ tsp pepper
Instructions
Prep the Squash and Onion:
- Preheat your oven to 375℉.
- Dump squash out onto a baking sheet in one layer.
- Drizzle with olive oil and season with salt and pepper. I like to do a little bit of Italian seasoning too.
- Bake for 20-30 minutes until tender and roasted on the edges. Let cool completely.
- While squash is baking, heat a medium skillet over medium high heat with a little swirl of olive oil.
- Add diced onion and sprinkle with a little salt to release the juices. Sauté until translucent and a little caramelized. Keep the heat medium to low so it doesn't burn.
- Allow onions and squash to cool completely before assembling your egg bites.
Make the Egg Mixture:
- In a medium mixing bowl, preferably with a spout, mix eggs with milk, greek yogurt, salt and pepper until you have a creamy homogeneous blend.
Assemble and Bake Egg BItes:
- Preheat oven to 325℉.
- In a muffin tin, grease every other cavity with cooking spray.
- Drop a few squash, 1-2 tsp onions, a few chopped sage and some cheese into each greased cavity.
- Pour egg mixture on top of the mix-ins about ¾ of the way full.
- Bake for 18-20 minutes until the edges have set and the middles are a tiny big jiggly. They will continue to bake as they cool.
- Cool completely before storing or enjoy immediately!
- If you are freezing, be sure to wrap each egg bite tightly to prevent moisture from getting trapped in the bite. Or store in an air tight container in the fridge for up to one week and reheat in the microwave.