Baked Eggs in Squash Nests

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A healthy meal or snack that can be eaten any time of day. Best made with fresh eggs from the coop and fresh zucchini or squash from the garden.

Serves: 6
Cook time: 2 hours 15 minutes


  • 2 cups grated or spiralized zucchini or squash
  • 1 tbsp. olive oil
  • 1 medium onion, chopped finely
  • 12 eggs plus 1 egg white
  • 1 tsp. garlic powder
  • 1 tsp salt
  • pepper to taste
  • 2.5 tbsp. flour
  • 1/4 cup Parmesan cheese


    1. Preheat oven to 425 degrees.
    2. In a pan, heat olive oil over a medium - high heat. Add the onion and zucchini and cook until tender, about 3-6 minutes.
    3. Add onion and zucchini mixture to a bowl with egg white, garlic powder, salt, pepper, flour, and cheese. Mix well.
    4. Scoop equal amounts into 12 cup muffin cup tray. Using your fingers or a spoon, press the zucchini down and around the sides of the muffin cup using a spoon or your fingers. This will create your nest.
    5. Place the nests in the oven and bake for 15-20 minutes, or until the top edges become crispy and golden brown.
    6. Reduce the heat to 375 degrees and remove muffin tin from the oven.
    7. Crack 1 egg into each tin.
    8. Return to the oven and bake for an additional 10 minutes, or until egg whites are fully cooked.


    Serve with chives and enjoy.