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Squash & Shallot On-the-Go Egg Muffins Recipe for National Nutrition Month

As a mom, I’m always trying to find ways to get my family to make better food choices. It can be hard to eat nutritious items when we’re constantly on the go. But with March being National Nutrition Month as announced by the Academy of Nutrition and Diabetes, I decided to try my hand at a few simple ways to incorporate better eating habits and recipes into our daily diets! This year’s theme is “Go Further with Food” and here’s a couple ways to do that.

#1: Plan and prep your meals in advance. There’s a ton of benefits - you’ll save time, you can have better portion control, you won’t waste as much food and you’ll have control over what ingredients your family is eating. Plan your week’s meals the weekend before and they’ll be ready to cook when you get home from all your running around. You can do this method not only for main meals but also for snacks.

#2: Try pre-bagging carrots, celery and other veggies or items such as nuts, cheese and eggs so your family can grab it and go. Speaking being on the go, here’s a recipe you’ve got to try:

Squash and Shallot On The Go Egg Muffins

Prep Time: 15 min | Cook Time: 45 min | Yield: 24 muffins

Recipe by: Dawn Jackson Blatner, RDN

  • 12 ounces precooked chicken sausage, chopped

  • 1 shallot, minced

  • 2 cups diced butternut squash

  • 1 teaspoon Italian seasoning

  • ½ teaspoon salt, divided

  • 2 tsp olive oil

  • cooking spray

  • 2/3 cup shredded fresh parmesan cheese, divided

  • 12 Eggland’s Best Eggs (large)

  • pinch of smoked paprika

  • Pre-heat oven to 375 F.

  • Place the chicken sausage, shallot, and butternut squash on a sheet pan (do not overcrowd; use two pans if needed). Sprinkle with Italian seasonings and ¼ tsp salt, and drizzle with olive oil. Toss to combine.

  • Place the sheet pan(s) in the oven and roast for 15 minutes. Remove from the oven and toss the mixture gently.

  • Return to the oven and roast an additional 10 minutes, or until everything is golden and cooked through.

  • Lightly grease two, 12-cup muffin tin with cooking spray. Spread a thin layer of parmesan cheese into each individual muffin tin (using just 1/3 cup).

  • Remove sheet pan(s) from the oven set aside to cool. Turn the heat down to 350 F.

  • In a large bowl, whisk the eggs together until fluffy. Add paprika and remaining salt and whisk to combine.

  • Place 1-2 tablespoons of the roasted veggie mixture into each muffin tin.

  • Pour egg mixture into each muffin cup until it covers the veggie mixture, about halfway full. Sprinkle each cup with the remaining parmesan cheese.

  • Bake egg muffins for 20-25 minutes or until eggs are set.

  • Remove from the oven and let cool. Serve warm, or refrigerate in a tightly sealed container for up to 4 days.

  • Freezer Tip! Make an extra batch to freeze! Place cooked muffins on a baking sheet and place in the freezer for an hour. Wrap each cup with plastic wrap (to avoid freezer burn) and store in a zipper top bag or a tightly sealed container. To reheat, place on a baking sheet in a 375-degree oven for 5-7 minutes, or until fully warmed up. Will stay good in the freezer up to one month.

You can even freeze them for an easy on-the-go breakfast! And be sure that you're using Eggland’s Best eggs! They're the only egg that offer superior nutritional benefits such as 10 times more vitamin E, 6 times vitamin D, more than double vitamin B12 and omega-3s and 25% less saturated fat. Pretty cool huh?!

When you take a bite of these muffins, you'll instantly taste the difference. Eggland’s Best eggs are locally-sourced eggs that come from hens fed an all-vegetarian diet consisting of healthy grains, canola oil and supplements like alfalfa and vitamin E. Independent testing has confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs due to Eggland’s Best unsurpassed quality processes and wholesome, all-vegetarian hen feed – so feed your family a fresh recipe with fresh eggs!

They're really easy to spot at your local grocer, just look for their distinctive “EB” stamp and you can head to their website at for more delicious recipes and information as well.

And keep your eyes peeled for the Eggland’s Best 2018 “America’s Best Recipe” Contest. Now until April 30th, EB-enthusiasts from across the country are encouraged to show off their hometown pride and submit recipes featuring EB eggs combined with their favorite local/state ingredients or dishes. Submit your original recipes at for a chance to win $10,000!

There’s no better time than this month to start eating better and getting your family involved too. So make this month a great one and make it nutritious!


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