Description
These Patty Pan Squash Egg Muffins are an easy breakfast packed with tender squash and fluffy eggs and savory cheese. They are quick to prepare and simple to bake so they are one of the best healthy ideas for busy mornings. Make a batch for brunch or meal prep and serve them at a holiday breakfast or casual party. They reheat well and offer a satisfying grab and go option for families who want fresh vegetables in every bite. They also fit neatly into lunch boxes.
Ingredients
- 2 cups finely diced Patty pan squash
- 8 Large eggs
- 1/3 cup Whole milk
- 1 cup divided Shredded cheddar cheese
- 1/2 cup finely diced Red bell pepper
- 1/3 cup finely diced Yellow onion
- 1 tablespoon Olive oil
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Black pepper
- 2 tablespoons chopped Fresh parsley
- As needed Nonstick cooking spray
Instructions
- Cut the patty pan squash into small irregular cubes that will soften quickly and fit comfortably inside each muffin. Dice the red bell pepper and onion into similarly small pieces while allowing natural differences in size. The vegetables should now look colorful and loosely mixed with pale yellow squash and red pepper and white onion visible as separate pieces.
- Cook the diced squash and onion with olive oil until their sharp raw edges soften and the onion turns translucent. Fold in the red bell pepper so it becomes slightly tender while keeping much of its bright color. The vegetables should shrink slightly and gather in uneven clusters with a few pale golden edges and a light glossy coating.
- Whisk the eight eggs with the milk and garlic powder and salt and black pepper until the yolks and whites become one pale yellow mixture. Fold in three quarters cup of shredded cheddar and the softened vegetables. The mixture should look fluid yet chunky with cheese strands and colorful vegetable pieces suspended unevenly through the eggs.
- Divide the egg and vegetable mixture among twelve prepared muffin cups with each cup filled about three quarters full. Redistribute any vegetables that settle so every portion contains visible squash and pepper. Scatter the remaining one quarter cup cheddar unevenly over the tops so some cups receive larger melted patches than others.
- Bake the twelve portions until the eggs rise and become fully set around the vegetables. The cheddar should melt into irregular golden patches while the edges become lightly browned. The finished muffins should have varied heights and softly domed centers with tiny cracks and nonuniform color that make them look homemade.
- Lift one warm muffin from the tin and place it on a white plate after it has settled slightly. Cut it open so the soft egg interior and tender squash and melted cheese are clearly visible. Finish with a small uneven scattering of parsley while keeping the cut halves casually offset and surrounded by a few natural crumbs.
Notes
Pro Tips:
- Dice the squash into small uneven pieces so it cooks through while still giving each muffin a tender vegetable texture.
- Cool the sautéed vegetables for several minutes before mixing so the warm pieces do not start cooking the raw eggs.
- Divide settled vegetables between the cups before adding extra liquid so every muffin contains a balanced filling.
- Allow the baked muffins to rest for five minutes because the centers firm gently and release from the tin more cleanly.
Storage: Let the Patty Pan Squash Egg Muffins cool completely before storing them. Trapped steam can create excess moisture and soften the browned edges. Place the muffins in a sealed container with a folded paper towel beneath them. Refrigerate them for up to four days and replace the towel when it becomes damp. For longer storage wrap each muffin separately and place the portions in a freezer safe container. Freeze for up to two months and thaw overnight before reheating. Warm refrigerated muffins until heated through using short intervals. Avoid prolonged reheating because the egg centers can become dry and rubbery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American