Acorn Squash Egg-in-the-Hole
User Reviews
5.0
3 reviews
Excellent
Acorn Squash Egg-in-the-Hole
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A delicious low-carb breakfast recipe!
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Ingredients
- 1 large acorn squash
- olive oil
- sea salt
- 4 large eggs
- 2 slices Bacon cooked and crumbled
- Sriracha or hot sauce to taste for serving
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Instructions
- Preheat the oven to 425 degrees F.
- Chop the tip and tail off of the acorn squash. Cut the acorn squash into four 1/2" to 3/4"-thick rounds. Scoop the seeds and innards out of each round and discard. Lightly coat both sides of each round with olive oil and place on a lightly-oiled (or sprayed) baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
- Remove squash from oven and lower the oven temperature to 350 degrees F.
- Crack one egg into a measuring cup that has a lip. Pour the egg into one of the squash rounds. Repeat with the remaining 3 eggs (Note: If you think you can carefully crack the eggs into the acorn squash, you can skip using the measuring cup, although I find it's easiest to use a measuring cup).
- Place in the oven and bake for 12 to 15 minutes, or until egg whites have set up.
- Serve with cooked crumbled bacon, sriracha (or hot sauce of choice), and any additional toppings you desire.
Nutrition Information
Show Details
Serving
2servings
Calories
314kcal
(16%)
Carbohydrates
24g
(8%)
Protein
18g
(36%)
Fat
18g
(28%)
Fiber
4g
(16%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 2servings | |
| Calories | 314kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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