You know the saying, “you can’t judge a book by it’s cover,” or “looks can be deceiving?”
Well, I’m here to remind you that appearance really isn’t everything.
While this little breakfast treat looks rather unappealing, do not be fooled.
It’s spectacularly flavorful and quite delightful.
Just be aware – it may most certainly “explode” in the microwave (feel free to use the oven) and egg explosions are not the most pleasant in terms of cleanup.
Despite the near avoidance of disaster this time around, I will, most certainly, be devouring these sweet snacks of goodness again and again and again!
Sweet Squash Egg Cups
1 tsp. coconut oil
1 medium yellow squash, shredded
2 pastured eggs
1 Tbs. raw honey
1/4 tsp. baking powder
1/4 tsp. vanilla salt
1/4 tsp. cinnamon
Whisk the shredded squash, eggs, honey, salt, and cinnamon together until well blended. Grease the insides of two ramekins, small bowls, or small cups with the coconut oil. Microwave on high for about 3 minutes. (Remember, mine exploded about half way through, so keep an eye on things). Alternatively, bake at 425 degrees for about 12 minutes.
Allow to cool before biting in –