You don’t have to miss out on your favorite childhood breakfast just because you’re paleo! Paleo Eggs in a Basket is made with spaghetti squash instead of the hashbrowns and you may love it even more than the original!
I’m doing that thing where I find a way to put spaghetti squash into every meal again.
I go through such weird stages with spaghetti squash. I haven’t cooked one in months but now it’s all I can think about and I’m roasting several a week.
I think I’ve had it in every single meal I’ve had for the last week.
These Paleo Eggs in a Nest are my current favorite way to have it and I wish I could say I’m only having it once a day at breakfast time but there have been days when I’ve made it 3 times. It’s becoming a problem.
It’s just so easy and so fast and so good for you!
You just melt a little coconut oil (or ghee or butter or whatever your diet allows) in a hot skillet, add the spaghetti squash and shape it into a circle with a hole in the center.
Crack the egg into the center and season it with salt and pepper or whatever seasonings you like (highly recommend those everything but the bagel seasonings that are all the rage right now), and cook until your egg reaches your desired doneness.
I usually cover mine in salsa, but you can top yours with fresh herbs, cheese (if you eat it), avocado slices, whatever you usually put on top of your eggs.
If you are my 6-year-old, that’s half a bottle of ketchup.
As far as meal prepping, get your spaghetti squash cooked and shredded on the weekends and just store it in an airtight container in the fridge for all week for quick and easy breakfast. Literally will take you 5 minutes if your spaghetti squash is ready to go.
Also, this is so easily doubled if you want 2 eggs – double the amount of spaghetti squash or just make the hole in the center larger to accommodate 2 eggs. You really can’t mess this up.
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