Baked Eggs in a Nest of Spaghetti Squash

Baked eggs in a nest of Spaghetti Squash

Breakfast | March 3, 2019 | By

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
Serves 4
Baked Eggs in a Nest of Spaghetti Squash
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
244 calories
9 g
385 g
15 g
17 g
5 g
201 g
396 g
3 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 244
Calories from Fat 138
% Daily Value *
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 385mg
Sodium 396mg
Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 3g
Protein 17g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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.
  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.