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?
Serves:
Ingredients
- Cooking spray
- 1½cupsspaghetti squash,cooked from 1 medium
- 1small onion,minced
- 1large egg white
- 1tbspbutter
- 2tbspdried parsley
- 1tspgarlic powder
- 1tspkosher salt
- ⅛tspblack pepper
- ¼cupall purpose flour,or GF King Arthur flour
- ⅓cupPecorino Romano cheese,shredded
- 6large eggs
Instructions
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Preheat the oven to 425 degrees F. Spray a muffin tin with oil.
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Place the cooked spaghetti squash in a bowl.
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In a medium skillet, saute onions in butter on medium-low heat for about 5 minutes, or until soft.
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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.
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Scoop 1/4 cup into each tin, pressing up the side to create a nest.
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Bake 18 to 20 minutes, until the edges become golden and crisp.
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Reduce the heat to 375 degrees F. Remove from oven and carefully crack 1 egg into each tin.
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Bake an additional 10 to 12 minutes, or longer depending on how you like your eggs.
Nutrition
- 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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