Butternut Egg Bake (Paleo, Whole 30)

Dec 9, 2020 | Breakfast

This paleo and whole-30 butternut egg bake is made with the best stuff: roasted butternut squash, carrots, and heart-healthy pastured eggs.

This post is sponsored by Blue Sky Family Farms. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make this blog possible!

Butternut Egg Bake (Paleo, Whole 30)

Good morning friends! I’m in an extra good mood today because we’re cooking one of my favorite things: breakfast food! And while my site is chock full of sweet breakfast recipes, today we’re making savory which is the true way to my heart.

Growing up we never had fried eggs or anything that allowed me to truly appreciate the value of a runny egg yolk. My mother (bless her heart) only makes and eats well-cooked scrambled eggs in their absolute dryest form, so I went until I was about 18 without experiencing anything else. The advent of Instagram introduced me to pictures of runny egg yolk which thoroughly intrigued me since I thought eggs that weren’t totally cooked through made you sick. On a whim, I watched a youtube tutorial on how to make a fried egg. One bite into that delicious yolk and I’ve never looked back. Now, I spend my time making up for all of the lost years of good eggs.

This all brings us to today’s recipe, which combines my two favorite things: butternut squash and eggs. First, we’ll make a roasted butternut hash, and then we’ll top it with rich pastured eggs for some protein, healthy fats, and all-around deliciousness!


Why I use Pasture-Raised Eggs

When it comes to eggs I’m always looking for Pasture-Raised on my cartons, which is why I love Blue Sky Family Farms. I scan the egg shelves at the store each week for the bright-blue egg carton that I know will hold the best eggs I’ve ever tried! I used to think all eggs were equal until I started learning about the treatment of chickens and how it can affect the vitamins and even the omegas in the eggs they produce. Pasture-raised chickens make eggs that contain more vitamins (such as D and B-12) and omega 3’s, which most of us don’t get enough of. So you’re getting a lot more for your money when you buy pastured eggs.

If you want to give pastured a try, I recommend adding  Blue Sky Family Farms Eggs to your grocery list next time you head out shopping.  You can use this store locator to find the stores near you that carry Blue Sky Family Farms.

Ingredients for Butternut Egg Bake

As if this whole savory butternut hash deal couldn’t get any better, it’s also crazy easy to make. You just need some vegetables, an apple, cooking oil, and eggs! I also used fresh thyme but you can use dried thyme or a different herb depending on what you have handy. You can also add in other vegetables, such as sweet potato or kale for a fun twist on this butternut hash.

One of my favorite things about this Butternut Egg Bake is the fact that you can still enjoy the luscious, rich egg yolks in all their glory if you cook them just long enough so that they’re still runny. Just about 15-20 minutes should be long enough.

Other paleo breakfast recipes:

Without further ado, it’s time to make some Butternut Egg Bake! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Butternut Egg Bake

This paleo and whole-30 butternut egg bake is made with the best stuff: roasted butternut squash, carrots, and heart-healthy pastured eggs.

COURSE Breakfast
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes


  • 1 medium butternut squash peeled and cut into 1/2 inch cubes
  • 1/2 cup diced sweet onion
  • 3 large carrots peeled and chopped
  • 1 small apple chopped
  • 1 tbsp avocado oil melted
  • 1 tbsp fresh thyme
  • 1/2 tsp sea salt
  • 3-4 Blue Sky Family Farms Pasture Raised Eggs


  1. Preheat oven to 425 F. Toss butternut, onion, carrots, and apple with avocado oil, thyme, and salt. Pour into a 9-inch baking dish and place in the oven to roast for 30 minutes, stirring halfway through. Butternut squash should be soft.
  2. Lower the oven temperature to 350 F and make 3-4 wells in the butternut mixture. Crack an egg into each well and place back into the oven to bake for 15-25 minutes or until yolks are your desired level of firm. Alternatively, you can fry the eggs and serve them over the squash topped with extra sea salt. Enjoy!

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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