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

Ingredients:

• 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

Instructions:

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.

Notes:

Serve with chives or other fresh herbs and enjoy.