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5.0 from 3 votes

Acorn Squash Egg-in-the-Hole

A delicious low-carb breakfast recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 314 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 large acorn squash
  • olive oil
  • sea salt
  • 4 large eggs
  • 2 lices Bacon cooked and crumbled
  • Sriracha or hot sauce to taste for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Remove squash from oven and lower the oven temperature to 350 degrees F.
  4. 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).
  5. Place in the oven and bake for 12 to 15 minutes, or until egg whites have set up.
  6. Serve with cooked crumbled bacon, sriracha (or hot sauce of choice), and any additional toppings you desire.

Nutrition Information

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

% 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.