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You can personalize these with whatever vegetables and season!

Also with different egg filling options  

Egg fillings:

  • 8 eggs, 1/2 cup Greek yogurt
  • 8 eggs, 1/2 cup low fat cottage cheese 
  • 4 eggs, 4 cup egg whites 

Spaghetti squash crust: 

Cut spaghetti squash in half and take out seeds. Bake in the oven at 400 until fork tender. 

Use 1/2 of a small-medium spaghetti squash and scrape out with a fork. Press down into coconut oil or olive oil sprayed pie dish. Make sure it’s evenly pressed. Season with salt and pepper. Bake until edges are golden at same temp. 

Sweet potato crust: 

Peel and cut 2 medium sweet potatos into rounds. Layer them in a coconut oil or olive oil sprayed pie dish evenly. Put a good amount because they do shrink. Bake at 400 for 10-15 min. 

Put together your egg mix. Add veggies and seasoning of choice. Pour into pre cooked crust. Bake again until firm and golden top.