Baked Eggs in Spaghetti Squash Nests
Get ready to fall for these delightful baked eggs nestled in a bed of spaghetti squash, which offers a taste reminiscent of crispy hash browns. Ideal for breakfast or brunch, I like to add a drizzle of sriracha for a fiery touch—but feel free to skip it if you prefer a milder flavor. Enjoy this comforting dish!
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Ingredients
- cooking spray
- 1 1/2 cups cooked spaghetti squash
- 2 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 cup all purpose flour
- 1/3 cup shredded Pecorino Romano cheese
- 6 large eggs
- 1 small onion
- 1 large egg white
- 1 tbsp butter
Instructions
- 1
Begin by setting your oven to 425°F. Lightly coat a muffin tin with cooking spray.
- 2
Transfer the cooked spaghetti squash into a mixing bowl.
- 3
In a medium-sized skillet, melt butter over medium-low heat and sauté the onions for approximately 5 minutes, or until they become tender.
- 4
Combine the sautéed onions with the spaghetti squash in the bowl, then add the egg white, parsley, garlic powder, salt, pepper, flour, and cheese. Stir everything together until well incorporated.
- 5
Take about 1/4 cup of the mixture and fill each muffin cup, pressing the mixture against the sides to form a nest shape.
- 6
Place the tin in the oven and bake for 18 to 20 minutes, or until the edges are golden brown and crispy.
- 7
Lower the oven temperature to 375°F. Carefully take the muffin tin out and crack an egg into each nest.
- 8
Return the tin to the oven and bake for an additional 10 to 12 minutes, adjusting the time based on your preferred level of doneness for the eggs.