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This paleo and whole-30 butternut egg bake is made with the best stuff: roasted butternut squash, carrots, and heart-healthy pastured eggs.

Butternut Egg Bake

This paleo and whole-30 butternut egg bake is made with the best stuff: roasted butternut squash, carrots, and heart-healthy pastured eggs.

COURSE Breakfast
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
SERVINGS 4

INGREDIENTS

  • 1 medium butternut squash peeled and cut into 1/2 inch cubes
  • 1/2 cup diced sweet onion
  • 3 large carrots peeled and chopped
  • 1 small apple chopped
  • 1 tbsp avocado oil melted
  • 1 tbsp fresh thyme
  • 1/2 tsp sea salt
  • 3-4 Blue Sky Family Farms Pasture Raised Eggs

INSTRUCTIONS

  1. Preheat oven to 425 F. Toss butternut, onion, carrots, and apple with avocado oil, thyme, and salt. Pour into a 9-inch baking dish and place in the oven to roast for 30 minutes, stirring halfway through. Butternut squash should be soft.
  2. Lower the oven temperature to 350 F and make 3-4 wells in the butternut mixture. Crack an egg into each well and place back into the oven to bake for 15-25 minutes or until yolks are your desired level of firm. Alternatively, you can fry the eggs and serve them over the squash topped with extra sea salt. Enjoy!