Baked Eggs Spaghetti Squash Muffins Recipe Recipes Net

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

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

Place the cooked spaghetti squash in a bowl.

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

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.

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

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

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

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