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Baked Eggs In Spaghetti Squash Nests
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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 egg nest
Calories 75 kcal
Ingredients
- 1 3/4 cups cooked spaghetti squash noodles
- 1 tbsp olive oil
- 1 medium yellow onion, minced
- 8 eggs plus 1 egg white
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/8 tsp ground black pepper
- 2 tbsp chickpea flour (can also use coconut flour or another gluten-free flour)
- 1/3 cup parmesan, grated
Instructions
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Preheat the oven to 425.
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Place the cooked spaghetti squash in a large mixing bowl and set aside.
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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.
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Add the onion to the bowl with spaghetti noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well.
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Scoop a little less than 1/4 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.
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Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy.
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Reduce the heat to 375 and remove the muffin tin from the oven.
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Crack 1 egg into each tin, taking care not to overflow the nest.
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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).
Recipe Video
Nutrition Facts
Baked Eggs In Spaghetti Squash Nests
Amount Per Serving (1 egg nest)
Calories 75
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 111mg37%
Sodium 283mg12%
Potassium 78mg2%
Carbohydrates 2g1%
Protein 5g10%
Vitamin A 195IU4%
Vitamin C 0.9mg1%
Calcium 54mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.