Eggs in Squash Rings

Baked eggs in squash rings topped with bits of bacon and thyme make for the perfect easy and healthy breakfast that's sure to impress!


30 minutes


4 people


  • 1 carnival or acorn squash
  • 1 tbsp olive oil
  • 4 eggs
  • 4 slices of bacon
  • crushed red pepper
  • oregano
  • thyme
  • salt


Preheat your oven to 425°F/220°C

Cut off both ends of the squash and discard. Cut the remaining middle part of the squash into 1 inch thick slices and scoop out the seeds.

Brush both sides of the squash with olive oil, sprinkle with salt and place the squash on a baking sheet in the oven and roast for about 15 minutes.

After 15 minutes, remove the squash from the oven, crack an egg in the middle of each ring. Sprinkle over the squash rings with a bit of the crushed red pepper, oregano, and thyme. Lower the oven heat to 350°F/180°C and bake the squash rings for an additional 10 minutes.

While the eggs are baking cook your bacon until crispy.

Remove the eggs from the oven after 10 minutes, crumble one slice of bacon over the top of each ring, sprinkle with additional oregano and thyme if you like and enjoy!


A Saucy Kitchen