Butternut squash breakfast muffins

I find these are really handy when you need breakfast or a snack on the go, they are easy to make, delicious and are quick to grab and munch wherever. They have a good, even balance of vegetable carbohydrates and protein from the egg and bacon.


  • 1/3 medium sized butternut squash coarsely grated
  • 1 large courgette coarsely grated
  • 1 large onion finely chopped
  • 4 rashers bacon (lean) chopped into small pieces
  • 4 eggs beaten
  • 3 tbsp extra virgin olive oil or coconut oil
  • Herbs/ spices to taste (I usually add black pepper and a sprinkling of chilli flakes)


  1. Preheat the oven to 180deg C. Prepare a 12 muffin tin. Use silicon inserts or grease the tins well with oil.
  2. Put the grated squash and courgette into a large mixing bowl. Add the onion and 2/3 of the bacon (making sure it’s evenly stirred through).
  3. Add the beaten eggs and oil and herbs and spices, the mixture should be slightly flowing, but well mixed and bound.
  4. Carefully spoon the mixture into the muffin tin. Sprinkle/ place the last 1/3 of the bacon on top of the muffins (this will crisp slightly).
  5. Bake in the preheated oven for 20-25 mins until the muffins have risen and the top of the muffins are golden.
  6. Allow to cool slightly before removing from tins. Can be eaten warm or cold. Store in fridge once cooled for up to 3 days, they can be frozen and then defrosted.
  7. ENJOY!
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