Eggs in a Butternut Squash Nest

breakfast recipe


  • 3/4 Cup Butternut Squash (spiralized into noodles)
  • 1 tsp Coconut Oil
  • 2 Eggs
  • Sea Salt and Black Pepper (to taste)
  • 2 Tbsps. Microgreens (optional)


  1. Peel the butternut squash and cut in half horizontally. Use a spiralizer machine to create spirals with the long part of the butternut squash (not the bulb).
  2. Form the spiralized squash noodles into nests, making a small well in the center for an egg
  3. Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the squash nests to the pan and cook for about 7 minutes.
  4. Crack eggs into cups and transfer them into the wells of the squash nests. Cook for about 3 to 4 minutes or until the whites have set and it is cooked to your liking. Cover the pan with a lid to speed up the cooking time.
  5. Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!


  • Don't have squash? You can substitute sweet potato, beets, or zucchini instead.
  • Save time with store bought spiralized noodles. You can find these in the produce area by bagged salads at most grocery stores.

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