Baked Eggs in a Nest of Spaghetti Squash

Baked Eggs in a Nest of Spaghetti Squash is another great breakfast item to expand your keto morning options.

Every once in a while, I time my morning appearance in the kitchen at the perfect time to catch my wife’s latest low-carb creation. My wife Lisa is the Queen of Breakfast at our house and this eye-awakening dish was no exception. She did not tell me what was in these delicious little ramekins and it took several guesses to figure it out.

The magic ingredient – Spaghetti Squash, which baked into a bread-like texture making this breakfast something familiar and comforting yet lighter than expected.

I have only begun to experiment with all the possibilities as this dish will work with several variations. Crisp, thick-cut bacon can easily be swapped out for ham or sausage and other veggies can be added to agree with anyones pallet. It takes a little a time to pull this breakfast off, but the preparation is pretty simple, and as long as you keep a small spaghetti squash on hand, this may become a new favorite at your house as it has at mine.

My older daughter, who also eats low-carb, raved about her breakfast this morning and asked if I could make it again tonight! This is so good you are gonna want to eat it with a spoon!

Baked Eggs in a Nest of Spaghetti Squash

2019-03-01 03:24:10

Serves 4

Baked Eggs in a Nest of Spaghetti Squash

Print

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

977 calories

35 g

1539 g

62 g

70 g

21 g

803 g

1585 g

12 g

0 g

34 g

Nutrition Facts

Serving Size

803g

Servings

4

Amount Per Serving

Calories 977

Calories from Fat 551

% Daily Value *

Total Fat 62g

95%

Saturated Fat 21g

106%

Trans Fat 0g

Polyunsaturated Fat 10g

Monounsaturated Fat 24g

Cholesterol 1539mg

513%

Sodium 1585mg

66%

Total Carbohydrates 35g

12%

Dietary Fiber 6g

23%

Sugars 12g

Protein 70g

Vitamin A

80%

Vitamin C

111%

Calcium

31%

Iron

49%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 2 cups spaghetti squash - cooked, shredded
2. 1 small onion - chopped
3. 4 slices of bacon - thick cut, crisp, rough chopped
4. 1/4 to 1/2 fresh jalepeno pepper, fine chopped (vary amount to taste)
5. 1.5 tbsp almond flour
6. 1 egg white
7. 8 large eggs
8. salt and pepper - fresh ground - 1tsp of each
9. 1/2 tbsp melted butter

Instructions

1. Cook the spaghetti squash - Cut the squash in half, remove the seeds, then olive oil, salt and pepper the flesh, microwave in a pierced plastic bag for 11 minutes.
2. In a pan on medium heat, saute the onions and jalepenos until translucent - 5-7 minutes.
3. In a large bowl combine the shredded spaghetti squash, almond flour, egg white and the sauteed onions and jalepenos and crisp, chopped bacon. Mix in salt and pepper.
4. Grease 4 small ceramic ramekins with melted butter. Place on a cookie tray
5. Add mixture to each ramekin making a nest.
6. Bake ramekins at 425 degrees for 20 minutes. Remove from oven.
7. Crack 2 eggs into each ramekin. Top with salt an pepper.
8. Finish in the oven for 8 minutes until whites are firm and egg yolks are still a little runny.
9. Serve with care as the ramekins are very hot. Serve with a spoon.

Notes

1. Optional - add a 1/2 cup of chopped mushrooms, broccoli, zucchini, peppers or other veggie you happen to love.
2. If you are gonna use ham or sausage, be sure to crisp them up a bit before adding to the mixture.

By Adam Levy

beta

calories

977

fat

62g

protein

70g

carbs

35g

more

EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Wordpress Recipe Plugin by Recipe Card