152 Cals 10 Protein 10 Carbs 8 Fats
TOTAL TIME:
45 mins
YIELD:6 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
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.
INGREDIENTS
cooking spray
1 1/2 cups cooked spaghetti squash, from 1 medium
1 small onion, minced
1 large egg white
1 tbsp butter
2 tbsp dried parsley
1 tsp garlic powder
1 tsp kosher salt
1/8 tsp black pepper
1/4 cup all purpose flour, or GF King Arthur flour
1/3 cup shredded Pecorino Romano cheese
6 large 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.
Serving: 1nest, Calories: 152kcal, Carbohydrates: 10g, Protein: 10g, Fat: 8g, Cholesterol: 194mg, Sodium: 352mg, Fiber: 1g, Sugar: 1gBlue Smart Points:2Green Smart Points:4Purple Smart Points:2Points +:4
