Butternut Squash, Kale, and Goat Cheese Egg Muffins

These are perfect to prep ahead for on-the-go breakfasts! They last for about 5 days in the fridge. Below you will find directions for meal prep muffins, as well as muffins to be eaten right away. Enjoy!

Makes 8-9 Egg Muffins

Prep Time: 15 minutes

For Meal Prep Muffins - Total Cook Time: 17 minutes (cover in a damp paper towel and reheat for 30 seconds in the microwave)

For Muffins Eaten Immediately - Total Cook Time: 20 minutes

Ingredients:

• 1 1/2 c butternut squash, cut into 1/2 in cubes

• 2 c fresh kale

• 1/8 tsp garlic powder

• 6 eggs

• 1/3 c almond milk

• 3 oz of goat cheese

• 2 c toasted bread, torn into 1 in pieces (2 slices of bread)

• salt and pepper

• non-stick spray

Instructions:

1. Preheat oven to 350*F.

2. Add butternut squash to a foil lined baking sheet and toss with 1 tbsp olive oil, and a little salt and pepper. Bake for 15 minutes, or until softened. Allow to cool for a few minutes.

3. Meanwhile, heat a pan to medium, add kale, a little olive oil, salt and pepper, and 1/8 tsp of garlic powder. Saute until softened, about 3 minutes. Allow to cool for a few minutes.

4. Whisk eggs and almond milk, 1/2 tsp salt, and 1/8 tsp pepper in a large mixing bowl. Fold in bread, butternut squash, kale, and 2/3 of the goat cheese.

5. Preheat oven to 375*F, spray a muffin tin with non-stick spray, and divide mixture evenly among 8-9 muffin cups. Each cup should be filled about 2/3 of the way to prevent overflow. Bake for 17 minutes if they will not be eaten right away, and 20 minutes for muffins that will be consumed immediately. If you are meal prepping the muffins, cover muffins with a damp paper towel and reheat for 30 seconds in the microwave.

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