Butternut Squash Egg Muffins

0 Preheat the oven to 375°F.
1 Cut a 2-3 pound butternut squash in half, scoop out seeds, place face down on a baking sheet and bake for 45-60 minutes, until tender. Reduce heat to 350. Let squash cool for at least 15 minutes.
2 While squash is baking, cook bacon then crumble.
3 Whisk eggs with salt and pepper until fully combined.
4 Grease 24 muffin tins with spray oil, butter or ghee, then spoon out a large scoop of the squash and place it in each tin. Then, fill each tin 3/4 of the way with the egg mixture. Top with bacon, equally divided among the 24 egg cups.
5 Bake for 25-30 minutes, until center is firmed.
6 Let egg cups cool, then remove from from muffin tin and garnish with chives. Serve immediately or freeze for later use!