Paleo Bacon & Squash Egg Nests

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We love spaghetti squash, and when they come into season, they can be HUGE.  It's normally just the two of us, unless we put a call out to friends and neighbors, so we often have leftovers that I usually just send with the hubs the next day for lunch.  I was feeling adventurous one weekday morning and decided to make these bad boys with much success.  It's a good way to break up some breakfast monotony and easy to whip up even on a busy Tuesday morning. 






3 eggsAbout 1/4 - 1/2 cooked spaghetti squash3 green onions, chopped1 large slice baconsalt & peppercayenne
Preheat oven to 350. Spray a muffin tin with coconut oil and cut bacon slice into thirds.  Put a piece of bacon in the bottom of each cup and put in the oven while you prep the eggs.  Separate 3 eggs, keeping the yolks intact and in their own little ramekins.  Mix the egg whites, spaghetti squash, and green onions with a fork until combined and fluffy.  Put a pinch of each of the spices (or anything else you'd like to add!).  Put equal amounts of squash/egg mixture on top of the bacon in each muffin cup and use the back of a spoon to make a little well on top.  Slide a yolk in that little well and try not to break it.  
Bake until yolks are set (about 10 minutes... slightly longer if you prefer your eggs over medium).  Slide a knife around the edges and pop those suckers out.  

If you break a yolk, no biggie. (see exhibit A: nest #3)






Use good eggs!  Can't find them locally?  Order soy free, organic, free-range eggs from Tropical Traditions