Sweet Squash Egg Cups

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 halfway through, so keep an eye on things). Alternatively, bake at 425 degrees for about 12 minutes.
Allow to cool before biting in –

Sweetly delicious.