Spaghetti Squash Egg Nests
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
6
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Course
Breakfast
Spaghetti Squash Egg Nests
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Ingredients
- 6 eggs
- 1 egg white
- 1 medium spaghetti squash cooked (see above link on how to cook spaghetti squash)
- 1/2 white onion finely chopped
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 2 garlic cloves diced
- 2 Tbsp. olive oil
- salt and pepper to taste
- 2 Tbsp. all purpose flour
- 1/3 cup parmesan
- PAM
- Muffin tin for 6
Instructions
nstructions
- Preheat oven to 425 degrees.
- Place the cooked spaghetti squash in a large bowl and set aside. In a frying pan, heat the olive oil over medium heat. Cook the white onion in the frying pan for about 5 minutes - until onion becomes translucent. Add onions in the same bowl with the spaghetti squash.
- Then add in oregano, garlic powder, garlic, salt, pepper, flour, egg white and cheese. Mix well.
- Spray the muffin tin with PAM. Scoop about 1/3 of the spaghetti squash mixture into each muffin tin. Using your fingers, press the spaghetti squash down and around the sides of the muffin cup to create a "nest" for the egg to go in. Before you crack the egg in each nest, bake the squash cups in the oven for 16 minutes.
- Once edges begin to get some color, remove from oven and carefully crack an egg into each nest. Bake these at a reduced temperature - 375 F - for 10 minutes or until egg white is fully cooked.
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