With Thanksgiving break around the corner – which, for me means lazy mornings with family – I figured a breakfast recipe was in order. If your family is anything like mine, holidays include five hour morning hangouts in the kitchen, noshing until it’s appropriate to switch to lunchtime foods. These nests are a great way to start your breakfast marathon: they’re miniature yet substantially filling, and there’s no guilt involved.
Just like cauliflower and it’s magical rice and pizza crust transformations, spaghetti squash is full of alternative uses. Of course, a squash bake with pasta sauce is never a bad idea. But spaghetti squash also translates well to crusts of all kinds – from pizzas to quiche – and I figured it would make the best consistency for an egg nest. Add a few toppings and bake-ins, like mushrooms, avocado and tomatoes, and you have an irresistible gluten free, dairy free breakfast. They’re also portable for mornings at the office!
This recipe made 11 nests!
Ingredients:
1 medium spaghetti squash, cooked
12 eggs (1 of the 12 will be your egg white)
1/2 a medium yellow onion, diced
1 container of mushrooms, cleaned and sliced (I used baby bella)
Salt, pepper, olive oil
Cooking spray
Optional: avocado, cherry tomatoes (diced)
Directions:
Preheat your oven to 425 degrees and spray a muffin tin with non-stick cooking spray.
Use a fork to scrape the spaghetti squash noodles from the squash into a mixing bowl. Place a teaspoon of oil in a saute pan over medium heat, then add your diced onions.
Saute until glassy and golden, then mix into your squash strings. Use the same saute pan to cook down your mushrooms, then remove from heat.
Use the shell of one of your eggs to discard the yolk, then add the one egg white to your bowl of squash and onion. Add salt and pepper for flavor and mix thoroughly until the egg white is fully incorporated.
Use a spoon to add about 1/4 – 1/3 cup of squash mix to each space in your muffin tin. Use the spoon or your fingers to make an indent in the middle, so the edges surrounding the middle are higher. You want a substantial base, but you also want enough room to add mushrooms and an egg without it overflowing.
Bake the squash alone in the oven for 18 minutes and remove. Add a small spoonful of sauteed mushrooms to the middle (or any other fillings), then crack an egg on top. Do this for each squash bowl, then place back in the oven.
Bake for 8 – 10 minutes at 425, then finish with a few minutes of broil if you’re looking for a crisp, well-cooked egg. For softer eggs, remove after the first chunk of 10 minutes.
Let cool enough to handle, then use a spatula and knife to carefully remove and plate each nest.
Top lightly with olive oil, salt and pepper to flavor and any other toppings – like avocado and tomato – as desired. Serve warm.
