Make these healthy egg-in-a-baskets for quick, on-the-go breakfasts all week. For a quick and filling breakfast, fill cheesy spaghetti squash cups with an egg and top with basil.
Some people can go without breakfast, but I am not one of them. I enjoy breakfast foods including eggs, yogurt, scones, and coffee. Even the occasional decadent cinnamon roll or syrup-covered waffle is delicious, but let’s be honest: I can’t eat that every morning.
I start my day positively by eating a filling, healthy meal. Some weeks it’s scrambled eggs with berries, while other weeks, it’s yogurt with nuts and fruit or oatmeal piled high with toppings.
Whatever it is, it must be delicious (of course), simple, and high in protein to keep me going through the morning. These spaghetti squash baskets are ideal. I make one batch and it lasts me most of the week.
These nutritious egg-in-a-holes are the ideal breakfast to keep you full all morning. The use of spaghetti squash keeps these light, while the Parmesan cheese adds a decadent touch.
Spaghetti squash is transformed into an ideal vessel for a perfectly cooked egg with a custardy sauce. Serve warm with fresh basil, tomato sauce, or salsa on top.
Ingredients
For the squash:
- 1 medium spaghetti squash (about 1 ½ lb.)
- ¼ cup grated Parmesan
- 1 tablespoon olive oil
To make the cups:
- ¼ cup grated Parmesan
- 2 tablespoons corn meal, plus more for muffin cups
- 8 eggs, divided
- 2 tablespoons milk
- ¼ teaspoon kosher salt
- Black pepper, to taste
Instructions
For the squash:
- Preheat the oven to 350°F and position the rack in the center. Grease 8 muffin cups and dust with corn meal to coat the bottoms and sides. Set aside the pan.
- Split the spaghetti squash lengthwise. Scrape out the seeds with a spoon. Season the halves lightly with salt and water. Place the halves in a shallow glass dish, cut side up. Microwave for 6–8 minutes or until the centers are soft.
- Scrap the squash flesh with a fork, separate the squash strands as best you can, then transfer to a medium mixing bowl. Mix in 14 cups of grated Parmesan cheese and olive oil until the cheese is melted and evenly distributed.
For the cups:
- Combine 14 cups of Parmesan cheese, corn meal, 1 egg, milk, sea salt, and black pepper in a small mixing bowl. Mix well and pour over the squash mixture. Mix to coat the squash evenly with the sauce.
- Fill each muffin cup with 14 cups of the squash mixture. Push the squash up the sides of the cup with your fingers to form a “basket” for the egg.
- Place an egg in each squash cup and place in the oven.
- Bake for 20-25 minutes, or until the whites are set but the yolks jiggle slightly.
- Allow the baskets to cool for 1-2 minutes in the pan. Loosen the edges of the basket with a knife or spoon, then top with fresh basil, marinara, or salsa.
Learn more: Is Natural Wine Healthier Than Regular Wine?