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
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
Amount Per Serving
Calories 977
Calories from Fat 551
% Daily Value *
Total Fat 62g
Saturated Fat 21g
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 24g
Cholesterol 1539mg
Sodium 1585mg
Total Carbohydrates 35g
Dietary Fiber 6g
Sugars 12g
Protein 70g
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.