Savory Roasted Butternut Squash and Herb Breakfast Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Roasted Butternut Squash and Herb Breakfast Muffins

YOUR SOLIN GENERATED RECIPE

Savory Roasted Butternut Squash and Herb Breakfast Muffins

Enjoy a hearty, savory muffin bursting with roasted butternut squash, fresh herbs, and a blend of eggs, cottage cheese, and almond flour for a balanced meal that’s perfect for breakfast, lunch, or dinner. These muffins offer a delightful medley of textures and flavors, with a soft, moist interior and a subtle nuttiness that pairs beautifully with garden-fresh herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
27.1g
Fat
25.4g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted butternut squash (diced)

2 large eggs

1/2 cup low-fat cottage cheese

1/4 cup almond flour

1 tsp extra virgin olive oil

1 tbsp fresh parsley, minced

1 tsp fresh thyme, chopped

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin with olive oil or line with silicone muffin cups.

  • 2

    In a small bowl, mash the roasted butternut squash slightly to help it mix easier in the batter.

  • 3

    In a larger mixing bowl, whisk together the eggs and cottage cheese until well combined.

  • 4

    Stir in the almond flour, mashed butternut squash, fresh parsley, and thyme. Season with salt and pepper to taste.

  • 5

    Pour the mixture evenly into the prepared muffin tin cups.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the muffins are set and lightly golden on top.

  • 7

    Remove from oven and let the muffins cool for a few minutes before serving.

Savory Roasted Butternut Squash and Herb Breakfast Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Roasted Butternut Squash and Herb Breakfast Muffins

YOUR SOLIN GENERATED RECIPE

Savory Roasted Butternut Squash and Herb Breakfast Muffins

Enjoy a hearty, savory muffin bursting with roasted butternut squash, fresh herbs, and a blend of eggs, cottage cheese, and almond flour for a balanced meal that’s perfect for breakfast, lunch, or dinner. These muffins offer a delightful medley of textures and flavors, with a soft, moist interior and a subtle nuttiness that pairs beautifully with garden-fresh herbs.

NUTRITION

389kcal
Protein
27.1g
Fat
25.4g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted butternut squash (diced)

2 large eggs

1/2 cup low-fat cottage cheese

1/4 cup almond flour

1 tsp extra virgin olive oil

1 tbsp fresh parsley, minced

1 tsp fresh thyme, chopped

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin with olive oil or line with silicone muffin cups.

  • 2

    In a small bowl, mash the roasted butternut squash slightly to help it mix easier in the batter.

  • 3

    In a larger mixing bowl, whisk together the eggs and cottage cheese until well combined.

  • 4

    Stir in the almond flour, mashed butternut squash, fresh parsley, and thyme. Season with salt and pepper to taste.

  • 5

    Pour the mixture evenly into the prepared muffin tin cups.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the muffins are set and lightly golden on top.

  • 7

    Remove from oven and let the muffins cool for a few minutes before serving.