Apple Mimosas And Butternut Baked Eggs Recipe

Apple cider: a sweet, spiced juice made from pressed apples, perfect for mixing with champagne in mimosas

Champagne: a sparkling wine that adds bubbles and a festive touch to the apple cider

Butternut squash: a type of winter squash with a sweet, nutty flavor that becomes tender when baked

Eggs: the main protein in the baked eggs, helping to hold everything together

Milk: added to the eggs to make them creamy and smooth

Salt: enhances the flavors of the dish

Black pepper: adds a little bit of spice and depth

Cheddar cheese: shredded on top for a melty, savory finish

One of the most important steps in this recipe is whisking the eggs, milk, salt, and pepper together before pouring them over the butternut squash. Whisking might sound simple, but doing it right makes a big difference in how smooth and fluffy your baked eggs turn out. Here’s how to do it without making a mess:

1. Crack your eggs into a clean bowl.
2. Add the milk, salt, and pepper.
3. Hold your whisk firmly and start stirring in a circular motion.
4. Keep your whisk moving steadily but not too fast, so you don’t splash the mixture out of the bowl.
5. Whisk until everything looks combined and a little frothy on top.

Whisking well helps mix the milk and eggs evenly, which means your baked eggs will cook smoothly and have a nice, light texture. If you don’t whisk enough, you might end up with some parts that are thicker or more cooked than others, and nobody wants that! Plus, the salt and pepper get spread out just right, so every bite tastes balanced.

When I first tried this, I was a little too excited and whisked way too fast, which sent some of the mixture flying onto the counter. Now, I remind myself to go slow and steady—it’s like a gentle dance with the whisk. Also, if you don’t have a whisk, a fork works just fine for mixing. It’s a handy shortcut that still gets the job done without extra cleanup.

Whisking might seem small, but it really helps make your butternut baked eggs taste better and look prettier when they come out of the oven. Give it a try, and you’ll see what I mean!

• apple cider - Substitute with pear juice: Pear juice offers a similar sweetness and fruity flavor, making it a good alternative to apple cider.

• champagne - Substitute with prosecco: Prosecco is a sparkling wine that provides a similar bubbly texture and flavor profile to champagne.

• butternut squash - Substitute with sweet potato: Sweet potato has a comparable sweetness and texture, making it a suitable replacement for butternut squash.

• eggs - Substitute with tofu: Silken tofu can mimic the texture of eggs in baked dishes and is a good option for those avoiding eggs.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and can be used as a dairy-free alternative to regular milk.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and provides a creamy texture, making it a good alternative to cheddar cheese.

• To keep your apple mimosas fresh, store any leftover apple cider in an airtight container in the refrigerator. The champagne should be sealed with a champagne stopper to maintain its fizz.

• For the butternut baked eggs, allow them to cool completely before storing. Place the baked eggs in an airtight container and refrigerate for up to 3 days.

• If you plan to freeze the butternut baked eggs, wrap each portion tightly in plastic wrap and then place them in a freezer-safe container or a resealable freezer bag. They can be frozen for up to 2 months.

• When ready to reheat, thaw the butternut baked eggs in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.

• For a quicker option, you can also reheat the butternut baked eggs in the microwave. Place a portion on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 1-2 minutes, checking halfway through.

• Avoid freezing the apple mimosas as the champagne will lose its carbonation and the texture of the apple cider may change.

• For the butternut baked eggs:

  1. Oven Method: Preheat your oven to 350°F (175°C). Place the leftover baked eggs in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.
  2. Microwave Method: Place a portion of the baked eggs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  3. Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter. Place the baked eggs in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally to ensure even warming.

• For the apple mimosas:

  1. Chilled Method: If you have leftover apple cider and champagne already mixed, store them in the refrigerator in a sealed container. When ready to serve, pour into glasses and add a splash of fresh champagne to refresh the bubbles.
  2. Fresh Mix Method: Store the apple cider and champagne separately in the refrigerator. When ready to enjoy, pour the chilled apple cider into glasses and top with freshly opened champagne for the best fizz and flavor.

• Oven: Used to bake the butternut squash and egg mixture to perfection.

• Baking dish: Holds the diced butternut squash and egg mixture while baking.

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for blending the eggs, milk, salt, and pepper smoothly.

• Measuring cups: Helps measure the apple cider, milk, and other ingredients accurately.

• Knife: Used to dice the butternut squash into small pieces.

• Cutting board: Provides a safe surface for dicing the butternut squash.

• Cheese grater: Used to shred the cheddar cheese.

• Champagne glasses: Perfect for serving the apple mimosas.

• Measuring spoons: Ensures precise measurement of salt and pepper.

• Oven mitts: Protects your hands when handling the hot baking dish from the oven.

Prep ingredients ahead: Dice the butternut squash the night before and store it in the fridge to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Batch whisk eggs: Whisk the eggs, milk, salt, and pepper together in advance and keep the mixture in the fridge.

Streamline mimosas: Pour the apple cider into glasses before guests arrive, then simply top with champagne when ready to serve.