3.5 from 12 votes
Baked Eggs in Spaghetti Squash Nests
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.
Total Time
45 mins
Servings:
6
servings
Calories:
152 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- cooking spray
- 1 1/2 cups spaghetti squash from 1 medium, cooked
- 1 onion minced, small
- 1 egg large, white
- 1 tbsp butter
- 2 tbsp parsley dried
- 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 Pecorino Romano cheese shredded
- 6 egg large
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 152
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.