Description
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.
Yield: 6servings | Serving Size: 1nest
Ingredients
cooking spray
1 1/2cupscooked spaghetti squash, from 1 medium
1small onion, minced
1large egg white
1tbspbutter
2tbspdried parsley
1tspgarlic powder
1tspkosher salt
1/8tspblack pepper
1/4cupall purpose flour, or GF King Arthur flour
1/3cupshredded Pecorino Romano cheese
6large eggs
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.
Last Step:
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Nutrition
Serving: 1nest, Calories: 152kcal, Carbohydrates: 10g, Protein: 10g, Fat: 8g, Cholesterol: 194mg, Sodium: 352mg, Fiber: 1g, Sugar: 1g
