Goat Cheese and Butternut Squash Egg Bites
I love a good seasonal breakfast, and these goat cheese and butternut squash egg bites hit the spot! These egg bites are inspired by a local bakery that makes the most amazing savory goat cheese and butternut squash quiches. I was pleasantly surprised at how amazing this combo was, and I wanted to create a high-protein meal prep version that would be great during fall and winter! It’s a great way to repurpose any leftover roasted butternut squash you may have on hand this season. This healthy meal prep is easy to heat up during the week and pairs great with chicken sausage, a side salad, or whatever you’re feeling for breakfast (or lunch!).
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Why You’ll Love These Butternut Squash Egg Bites
High-protein breakfast– these egg bites are the perfect addition to help you reach your goals with about 10 grams of protein per egg bite.
Versatile recipe– this recipe is versatile and you can add in or take out whatever you want! Try adding in more veggies or crumbled chicken sausage for added protein.
Ultimate meal prep– egg bites are the perfect easy meal prep for weekdays. This recipe is great to have on hand for breakfast, snacks, or lunch!
Repurpose produce– the base of this egg bite recipe allows you to repurpose whatever produce you have on hand! Swap the squash with roasted broccoli, zucchini, and more!
Ingredients You’ll Need
Eggs– you’ll need 10 eggs for the recipe. Any will work but I love these eggs.
Cottage cheese– you can use light cottage cheese but I personally love the whole milk cottage cheese from Good Culture. It’s given me the best results when it comes to egg bite texture.
Salt and pepper– easy on hand spices!
Roasted butternut squash– you can roast cubed butternut squash fresh, but I designed this recipe with the idea to repurpose leftover roasted squash that you have on hand.
Goat cheese– I like to crumble goat cheese from a log because it is creamier, but you can buy pre-crumbled goat cheese if that is easier.
Fresh thyme– optional but recommended!
How to Make Goat Cheese and Butternut Squash Egg Bites
Preheat the oven to 350 degrees Fahrenheit.
Add the eggs, cottage cheese, salt, and pepper to a high speed blender. Blend on high until smooth. Set aside.
Divide the butternut squash and goat cheese between 12 muffins in a silicone muffin pan.
Divide the blended egg mixture between each muffin tin, then top with a few fresh thyme leaves if desired.
Bake for 18-25 minutes or until the edges are golden brown and the center has set. Allow the egg bites to cool for at least 15 minutes before serving.
Butternut Squash Egg Bite Variations
Swap the goat cheese with whatever cheese you have on hand. Shredded cheddar or feta would work great here.
Swap the roasted butternut squash with whatever veggies you have on hand. You could use frozen and thawed veggies or any other prepared vegetables you have leftover in the fridge.
Switch up the spices or herbs with whatever you have on hand.
Kick it up a notch with red pepper flakes and a drizzle of hot honey before serving.
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Goat Cheese and Butternut Squash Egg Bites
Ingredients
- 10 eggs
- 1 cup cottage cheese
- 1/2 tsp salt
- 1/8 tsp freshly cracked black pepper
- 2 cups roasted butternut squash
- 8 oz goat cheese
- fresh thyme, optional
Equipment
- 1 Blender
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Add the eggs, cottage cheese, salt, and pepper to a high speed blender. Blend on high until smooth. Set aside.
- In a silicone muffin pan, divide the butternut squash between all 12 compartments, then crumble desired amount of goat cheese into each one as well.
- Give the egg mixture a quick stir, then divide between all 12 muffins. Top with a few fresh thyme leaves if desired.
- Bake for 18-25 minutes or until the center has set and the outer edges are golden brown.
- Let cool for about 15 minutes before serving and enjoy! Store in an airtight container in the fridge.
