Butternut Squash and Leek Breakfast Cups

Butternut squash and leek breakfast cups {vegetarian + gluten-free + 10 ingredients or less}!

1 lb diced butternut squash
1 tablespoon olive oil + extra for coating pan (or cooking spray)
1 teaspoon paprika
a pinch of sea salt
2 large leeks, rinsed then sliced in half long ways then diced horizontally
1 tablespoon butter
12 large eggs
sriracha for drizzling
optional: greens to serve breakfast cups on (I used spring mix)

View the full recipe at Appetites Anonymous →