Friday, April 3, 2015

Bacon, Egg, and Squash Nests


2 cups cooked spaghetti squash
12 slices of bacon
1 Tbsp light olive oil
1/4 tsp garlic powder
1/4 tsp salt
pepper to taste
13 eggs
1/2 tsp nutritional yeast

Grease a cupcake pan, or line with silicon baking cups. 
Cook bacon until lightly brown. I baked mine at 400 degrees for 13 mins. 

Combine well the spaghetti squash, olive oil, and one egg. Sprinkle powder and salt evenly on top of the squash mixture. I sprinkled 1/8tsp of the garlic powder, mixed well, then sprinkled another 1/8 tsp and mixed well. Do this for both the salt and garlic powder. Add as much pepper as you want and mix well. 

Wrap a piece of bacon around the inside of the baking liner or cup wall.

 Add about 1 Tablespoon or more of the spaghetti squash mixture to each baking liner/cup. Create a nest by pressing the squash mixture up against the bacon, so that there is no squash on the bottom. The squash should be shoved against the inner lining wall.

Crack and egg into each nest, top with nutritional yeast (the 1/2 tsp is to be shared between all 12 cups).

Bake for 25 min give or take at 400 degrees, or until egg whites are firm and egg yolks set. I baked mine for 25 min in my oven and the yolks were hard.

Let stand for 2 min at least, and then remove from baking cups and enjoy!

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