These Delicata Squash Egg Cups are like an egg-in-a-hole, without the bread. If you’re looking for a fun and delicious way to eat more veggies for breakfast, look no further! Delicata squash is sliced into thick rings, pan-fried, and an egg cracked into the center then fried to perfection. What’s even better is you only need two main ingredients and 20 minutes for the whole thing!
Whether you’re looking for a low-carb egg-in-a-hole recipe, a whole30/paleo breakfast option, or just have some delicata squash you want to use up, this easy egg cup recipe is sure to fit the bill. Not only do they come out beautiful, but this breakfast recipe is healthy and delicious as well.
And since you can eat the skin of a delicata squash, there’s very little prep to this. No peeling! Hooray!
Ingredients and Substitutions
- Delicata Squash – you can use another squash that you don’t need to peel, like acorn or honeynut, or even a very large zucchini or summer squash if you have one.
- Eggs
- Olive oil, salt, and pepper
How to make Delicata Squash Egg Cups
- First, prep the squash.