Balanced Breakfast Egg Cups

Preparation 00:10 Cook Time 01:25 Total Time 1:35 Serves 4-6     adjust servings



  • 1 small spaghetti squash
  • 1 tablespoon butter, or oil of choice
  • 4 slices bacon
  • 1, 10 ounce bag frozen spinach
  • 12 eggs
  • 1 teaspoon fine sea salt, divided
  • 1/4 teaspoon pepper
  • Chives, chopped for garnish


  1. Cut the spaghetti squash in half, scrape out the seeds, and place it in a rimmed baking dish face-down with 1/4 cup of water. Bake at 375 F for 1 hour, or until soft. Once cooked, set aside until cool enough to handle. Once cooled, scrape the squash out into a large bowl and mix with 1/2 teaspoon sea salt.
  2. While the squash is cooking, cook the bacon in a pan with matching lid over medium heat until crisp. Remove from pan, let cool, then crumble.
  3. Saute the frozen spinach in the leftover bacon grease and then place the lid on the pan and steam for 1-2 minutes, until cooked through. 
  4. Grease 12 muffin tins with butter, ghee, or other oil of choice.
  5. Place spinach on top of the spaghetti squash, then crack an egg on top of the spinach in each muffin tin. Note, you will use about 1 cup of spaghetti squash so you will have leftover spaghetti squash from this recipe. Sprinkle the salt and pepper over the eggs, then top with bacon. 
  6. Place egg cups in the oven to bake at 375 for 25 minutes, until yolks are fully set.


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