Love baked eggs? Let me show you how to make baked eggs in spaghetti squash nests for a beautiful, easy, paleo, and gluten-free grab and go breakfast idea!
I've been working on creating new recipes for the kiddos (and us) in the mornings when life is pretty hectic.
P.S. If you know how to make mornings easier and smoother, share in the comments below!
In the past, I've found myself starting to rely on pre-packaged, frozen waffles or sugary cereals to get by for breakfast.
But, not any longer.
The funny thing is that, once you start opening your mind to all the possibilities of what can be healthy and easy in the morning like banana nut overnight oats, the whole world opens up. You start thinking about lemon blueberry high protein pancakes, chocolate chia puddings, and delicious protein shakes.
But, even better, you feel like a better parent. A better person. A healthier person.
And, I have to say, I like feeling that way, especially after my struggles with weight.
So, I'm going to make that extra effort to make sure the kiddos have healthy breakfasts, like these baked eggs in spaghetti squash nests. These were pretty amazing. They're like eggs with hash browns had a baby with easy banana nut muffins.
And who doesn't love baked eggs with hash browns and muffin babies, am I right?
Wait, what?
First, things first:
How To Make Squash Nests
Squash nests are basically a mix of spaghetti squash noodles, onion, flour, egg white, garlic powder, salt, pepper, and cheese. And If you've never made spaghetti squash noodles, rest assured: they are super simple to make. I have a whole post on how to make spaghetti noodles, if you'd like to check it out. Then, once you have the noodles all ready for ya (they last for several days in the fridge, which is perfect), it just takes a few minutes to prep these tasty little guys and then pop them in the oven.
How To Bake an Egg in a Squash Nest
Once you’ve baked your squash nests, remove the muffin tin from the oven and crack one egg carefully into each tin, making sure not to overflow the nest. Bake for another 10-12 minutes, or until the egg whites are fully cooked and no longer transparent.
One word on adding the baked eggs. Make sure, when making the spaghetti squash nests, that you leave plenty of space for an egg to fit right on top. You just want the nest to be the border of the muffin tin, not fill it up. Otherwise (and, trust me, I speak from experience), the egg will overflow its nest and you will have a sad egg on your stovetop.
Baked Eggs In Spaghetti Squash Nests
Follow these easy steps and you'll have yourself a delicious, healthy, high-protein, low carb, grab and go breakfast your kids will love!
Baked Eggs In Spaghetti Squash Nests
Equipment
- muffin tin
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 ¾ cups cooked spaghetti squash noodles
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 8 eggs plus 1 egg white
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 2 tablespoon chickpea flour (can also use coconut flour or another gluten-free flour)
- ⅓ cup parmesan, grated
Instructions
- Preheat the oven to 425.
- Place the cooked spaghetti squash in a large mixing bowl and set aside.
- In a fry pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes.
- Add the onion to the bowl with spaghetti noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well.
- Scoop a little less than ¼ cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest.
- Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy.
- Reduce the heat to 375 and remove the muffin tin from the oven.
- Crack 1 egg into each tin, taking care not to overflow the nest.
- Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer).
Video
Nutrition
This post contains affiliate links for products I highly recommend and use regularly.
Harold Burton
This is an excellent list! I will be making a lot of these 🙂 I’ve done some already! Homemade always tastes better.
Harold Burton
https://www.okeasylife.com
I had read your recipe and tried to cook it. Well, I'm not good at cooking but still I able to prepare spaghetti looking somewhere near to the image in this post.
Thanks for the recipe!
Regards,
Bethany
Hey there, these were very tasty. One question: it says there are 12 servings and each serving is 75 calories, but there are only 8 eggs in this recipe. So is it 75 cals per egg nest or 75 cals per 1/12th of the recipe? Thanks!
Darshan Jain
Hi buddy,
Great, Seriously This post was damn awesome, One thing that strikes me the most is your style of writing... Whoa, you explain kinds of stuff so elegantly, I could understand the concept behind this very well just by reading it once.
Thanks for sharing this wonderful article, I definitely will share it on social media platforms.
techlazy.com
I cook spaghetti squash in the crock pot. I just poke it a few times with a fork, put in in a large crock pot (mine is oval shaped) and let it go all day on low. Very easy!
Lacey Baier
That's awesome! I've never tried that!
Denise
Excellent recipe! I made this last week and am pleased. I baked longer to make the yolks well done, and then I froze them. I have two for a serving. If anything, I would reduce the salt a little.
Lacey Baier
Thanks for the feedback, Denise! So glad you enjoyed the recipe 🙂
lisa plotnik
Could you use the nest materials to make something akin to a potato pancake without the potato? since you're baking them or even frying the squash stuff up? thanks!
Lacey Baier
Yes, I bet you could totally do that. I have not tried, but their texture would be perfect for it 🙂
Alissa
Do you think you could freeze these and then reheat? Trying to plan a trip and want to prep as much as I can!
Thanks!
Lacey Baier
I've never tried freezing them so I can't say for sure, but they reheat very well from the fridge so I'd imagine so.
Linda
Hi Lacey! I just came upon your site because I just bought myself a spaghetti squash. This is one of the more original ways to use it. One quick question, could the eggs just be beaten so that this dish becomes more like mini quiches instead? Thank you!
Lacey Baier
Hmm...that's a great question! I haven't tried that before, but don't see why it wouldn't work! Sounds delicious, too!
Salomeh
If I make these in advance, how best to reheat? Do they microwave well? Are they any good cold?
Lacey Baier
I've had them cold and they are good, but it really depends on your preferences. I've also reheated in the microwave for about a minute and that heats them up nicely. 🙂
Karen
These look great and I will try them. However, I do have question. The pictures show eight nests, the recipe states eight servings, but, not counting the one egg white, the recipe only lists six eggs. I want to know how you got those six yolks to divvy themselves into eight nests!
Lacey Baier
Lol, Karen - looks like you've got yourself a proof-reading job! 😉
Thanks for pointing that out. You're right. The recipe does serve 8 and I accidentally put 6 eggs. I've updated the recipe to reflect 8 eggs in the ingredients. Thank you! 🙂
Ana
Om nom nom!! They look like the perfect weeknight dinner!!
Lacey Baier
Yes! I hope you enjoy them. We have also had them as a weekend breakfast 🙂