These little ramekins of baked egg deliciousness far exceeded my expectations.
Each ramekin is filled with spaghetti squash, bacon, sauteed onion, jalapenos and a perfectly cooked egg.
This recipe can be easily adapted to your taste. Don’t eat meat? Skip the bacon and add mushrooms or spinach. Or alternatively you could swap the bacon for chorizo or breakfast sausage, or use scallions in place of jalapeños. The options are endless.
I like my eggs on the runny side, so I baked these for 10 minutes, but if you prefer the yolks to be more firm, I would recommend baking them for another 3 to 4 minutes.
This is also a great way to use up any leftover spaghetti squash you might have in the fridge.
The egg white and coconut flour helps to bind the spaghetti squash together. If you don’t have coconut flour it can be swapped for almond flour or any other flour of choice.
I have been using an 8cm in diameter ramekin to prepare this recipe, but a cast iron skillet, muffin tin or baking dish would also work, especially if you are feeding a crowd.
If cooking early in the morning isn’t your thing, then this is the perfect breakfast for you. You can make the spaghetti squash mixture a few days ahead of time, bake it in the individual ramekins and store them in the fridge.
When you are ready to eat, simply crack an egg into each of the ramekins and bake them in the oven for 10 minutes.
I like topping the ramekins with chopped parsley, slices of jalapeño and bacon before serving.
I think that these spaghetti squash baked eggs will quickly become a weekend breakfast favourite in your house, like it has in mine.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 1 small spaghetti squash (approx 3 cups spaghetti squash)
- 5 slices bacon (approx 1/4 cup chopped bacon)
- 1 medium onion finely diced
- 1 egg white
- 1 tbsp coconut flour
- 1 jalapeno finely diced
- 1 tsp pepper
- 1/4 tsp salt
- 2 tbsp chopped parsley
Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit)
Using a sharp knife cut the spaghetti squash in half width wise. Scoop out the seeds and place the spaghetti squash cut side down on a baking sheet. Bake the spaghetti squash for 30-35 minutes until the skin of the squash can easily be pierced with a fork. Allow to cool slightly before pulling the squash into strands using a fork.
In a medium skillet cook the bacon for 2-3 minutes per side until crisp. Once cooked, remove the bacon from the skillet, leaving the grease in the pan and break the bacon into small pieces.
Cook the diced onion in the skillet for 4 minutes until the onion has softened. Add in the jalapeño and cook for another minute.
In a bowl combine the spaghetti squash, coconut flour, egg white, salt, pepper, onion, jalapeño and 2/3 of the bacon. Stir until everything is well mixed.
Divide the spaghetti squash mixture between 4 ramekins and press the mixture against the sides, creating a well in the middle of each dish. Place the ramekins on a baking tray and bake them in the oven for 12-15 minutes until the edges becomes golden in colour.
Remove the tray from the oven, crack an egg into each of the ramekins and then return them to the oven to cook for another 8-10 minutes until the eggs are cooked to your liking.
To serve sprinkle each dish with chopped parsley and the remaining bacon.