Makes 8:

4 organic, free range eggs
1/4 of a small butternut squash, peeled, deseeded and chopped into small squares (around 1/2 an inch)
1 large or 2-3 small tomatoes, chopped
Roughly 30g of feta cheese, crumbled
Handful of fresh basil (optional)
Pinch of pink Himalayan or Celtic sea salt
Black pepper
1 TBSP of organic, raw, virgin coconut oil
8 muffin holders



Preheat the oven to 200°c. and melt the coconut oil in a small baking tray. Once melted, add the cubed butternut squash into the baking tray and make sure that they are all covered in oil. Add a little salt and bake for roughly 10-15 minutes or until soft.

In the meantime, beat the eggs in a jug with the seasoning.

Once the butternut squash is cooked, add it to a bowl and mix it with the chopped tomatoes , basil and crumbled feta cheese.

Place the muffin holders into a Yorkshire pudding tray and add the mixture into each holder – they should be quite full.

Slowly pour the egg mix over each one until most to all of the ingredients are covered.

Place in the oven for roughly 20 minutes or until the eggs have risen and have cooked all the way through.

Tip: Great for picnics!