Baked Eggs Spaghetti Squash Muffins Recipe

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Nina Kelley Modified: March 22, 2022

How To Make Baked Eggs on Spaghetti Squash Muffins

Love muffins for breakfast but hate the sugar spike? Why not try this baked eggs on top of muffin-shaped shredded spaghetti squash for a change?

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • Cooking spray
  • cupsspaghetti squash,cooked from 1 medium
  • 1small onion,minced
  • 1large egg white
  • 1tbspbutter
  • 2tbspdried parsley
  • 1tspgarlic powder
  • 1tspkosher salt
  • tspblack pepper
  • ¼cupall purpose flour,or GF King Arthur flour
  • cupPecorino Romano cheese,shredded
  • 6large eggs


  1. Preheat the oven to 425 degrees F. Spray a muffin tin with oil.

  2. Place the cooked spaghetti squash in a bowl.

  3. In a medium skillet, saute onions in butter on medium-low heat for about 5 minutes, or until soft.

  4. 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.

  5. Scoop 1/4 cup into each tin, pressing up the side to create a nest.

  6. Bake 18 to 20 minutes, until the edges become golden and crisp.

  7. Reduce the heat to 375 degrees F.  Remove from oven and carefully crack 1 egg into each tin.

  8. Bake an additional 10 to 12 minutes, or longer depending on how you like your eggs.


  • Calories: 166.35kcal
  • Fat: 10.07g
  • Saturated Fat: 4.16g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 3.66g
  • Polyunsaturated Fat: 1.50g
  • Carbohydrates: 8.47g
  • Fiber: 0.92g
  • Sugar: 1.54g
  • Protein: 10.30g
  • Cholesterol: 198.72mg
  • Sodium: 255.62mg
  • Calcium: 123.05mg
  • Potassium: 156.00mg
  • Iron: 1.43mg
  • Vitamin A: 105.28µg
  • Vitamin C: 2.07mg
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