Butternut Squash and Feta Egg Bites
For this recipe, leftover rice works just as well as freshly cooked rice.
Ingredients
- 1 tbsp olive oil
- 2 cups butternut squash chopped
- 1 leek chopped
- 1/2 tsp garlic powder
- tsp black pepper to taste
- tsp salt to taste
- 8 oz ham steak chopped
- 1 cup white rice cooked
- 8 large eggs
- 1/4 cup milk
- 3-4 oz feta cheese crumbled
Instructions
- Heat a large skillet over medium-high heat. Add olive oil, butternut squash, leek, salt, black pepper, and garlic powder.
- Cook for about 15 minutes, stirring periodically. The butternut squash should be mostly cooked at this point.
- Add the ham and cook for 5 more minutes. Check that the butternut squash is fork-tender.
- Mix in the cooked rice and let the mixture cool so that it is no longer steaming hot. You can cool the mixture in the fridge for about 10 minutes.
- Preheat the oven to 350 degrees and prepare a muffin tin with non-stick cooking spray.
- Whisk eggs, milk, salt, and black pepper. Pour the eggs and feta into the cooled squash mixture and mix.
- Spoon into muffin tins, you should be able to make 12. Bake for 20-25 minutes until the eggs are set.
- Enjoy immediately or let cool and store in the refrigerator for breakfast throughout the week. To reheat, microwave for 1 minute.
Notes
You can substitute the ham for cooked bacon, cooked Italian sausage, or leave the meat out altogether for a vegetarian breakfast.
Substitute white and green onion if you don't have leeks at your grocery store.
You can use your milk of choice. Any type of cow's milk or almond milk will work. You can also leave out the milk and just use eggs.