butternut squash and leek breakfast cups

You know what bothers me?

When recipes say like “season salt and pepper, to taste” when you’re adding them to something like raw chicken that you literally SHOULD NOT BE TASTING AT THAT STAGE. Drives me nuts. You know what doesn’t drive me nuts?

BREAKFAST CUPS. Especially ones that require less than ten ingredients! Y’all, these little buggers are loaded with two of my favorite things: roasted butternut squash and sautéed leeks!! Butternut squash gives these cups a rich and nutty flavor plus adds a nice sturdy bottom. Leeks provide a slight onion-y but buttery burst in the middle and eggs bind it all together. Sriracha is little tangy punch in the face at the end. You’re welcome.

Greens are totally optional. Truth: my photos needed a green element but honestly, I loved the taste the spring mix added to the breakfast cup. Makes it a complete little meal if you ask me, which you totally did because you are here!

Okay, no more jibber jabber, it’s Friday!! Make these for brunch this weekend OR on Sunday for you to enjoy all week for breakfast (easy grab, heat, and go yo!) Either way, enjoy.

butternut squash and leek breakfast cups

yield: 12 breakfast cups

calories: 153 calories per cup

total time: about 50 minutes

specialty diets: gluten-free, vegetarian


1 lb diced butternut squash

1 tablespoon olive oil + extra for coating pan (or cooking spray)

1 teaspoon paprika

a pinch of sea salt

2 large leeks, rinsed then sliced in half long ways then diced horizontally

1 tablespoon butter

12 large eggs

sriracha for drizzling

optional: greens to serve breakfast cups on (I used spring mix)


1. Preheat oven to 400F. Coat a 12-cup muffin/cupcake pan with olive oil.

2, In a medium bowl, mix together diced butternut squash, olive oil, paprika plus a healthy pinch of sea salt. Stir until the squash is well coated with oil and spices. Divide the butternut squash pieces evenly between all 12 cups of the pan (I had anywhere between 10 to 15 pieces in each cup, it doesn’t have to be exact). Bake at 400F for about 25 minutes or until the squash is tender.

3. In a large skillet over medium-high heat, melt your butter then add in sliced leeks . Sauté for about 10-15 minutes (mine took about 12 minutes). Leeks should become slightly caramelized and have golden edges. Remove from heat.

4. Once the butternut squash is cooked, remove the muffin pan from the oven. Equally divide the sautéed leeks between the 12 cups filled with squash. Carefully crack an egg into each cup then drizzle a little sriracha over top. Once all 12 cups are filled with squash, leeks, an egg and sriracha, place muffin pan back in the oven and bake (still at 400F) for 10-15 minutes or until the egg whites are cooked (again mine took about 12 minutes).

5. Add a small handful of greens to a plate, top with a breakfast cup plus additional sriracha, if you so desire, then DEVOUR. I ate like three in one sitting, it’s okay if you do too.

^ breakfast cup gone. this photo shows my zero self-control. 🙂

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your breakfast cups in action. Peace, friends!

– a

P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.