Baked Eggs in Squash Nests

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Baked Eggs in Squash Nests

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 or other fresh herbs and enjoy.

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