Baked Eggs in Spaghetti Squash Nests

Name: Baked Eggs in Spaghetti Squash Nests
Total time: 45 min
Yield: 6 servings
Ingredients: cooking spray; 1 1/2 cups cooked spaghetti squash; 1 small onion; 1 large egg white; 1 tbsp butter; 2 tbsp dried parsley; 1 tsp garlic powder; 1 tsp kosher salt; 1/8 tsp black pepper; 1/4 cup all purpose flour; 1/3 cup shredded Pecorino Romano cheese; 6 large eggs

User Reviews

3.5

18 reviews

Good

Total Time
45 mins
Servings
6 servings
Calories
152 kcal
Course
Breakfast, Brunch
Cuisine
American

Baked Eggs in Spaghetti Squash Nests

Iris Warren

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You're going to LOVE these baked eggs, baked in a nest of spaghetti squash which has a flavor similar to hash browns. Perfect for breakfast or brunch, and because I love my eggs with sriracha, I top mine with a few dashes just for an extra kick, totally optional of course.

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Ingredients

Servings

cooking spray
1 1/2 cups cooked spaghetti squash (from 1 medium)
1 small onion (minced)
1 large egg white
1 tbsp butter
2 tbsp dried parsley
1 tsp garlic powder
1 tsp kosher salt
1/8 tsp black pepper
1/4 cup all purpose flour (or GF King Arthur flour)
1/3 cup shredded Pecorino Romano cheese
6 large eggs

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Instructions

Preheat the oven to 425°F. Spray a muffin tin with oil.
Place the cooked spaghetti squash in a bowl.
In a medium skillet, saute onions in butter on medium-low heat for about 5 minutes, or until soft.
Add this to the bowl with the spaghetti squash along with the egg white, parsley, garlic powder, salt, pepper, flour and cheese and mix well.
Scoop 1/4 cup into each tin, pressing up the side to create a nest.
Bake 18 to 20 minutes, until the edges become golden and crisp.
Reduce the heat to 375°F. Remove from oven and carefully crack 1 egg into each tin.
Bake an additional 10-12 minutes, or longer depending on how you like your eggs.

Nutrition Information

Show Details

Serving 1nest Calories 152kcal (8%) Carbohydrates 10g (3%) Protein 10g (20%) Fat 8g (12%) Cholesterol 194mg (65%) Sodium 352mg (15%) Fiber 1g (4%) Sugar 1g (2%)