Spiralized Parsnip Nests with Eggs, Bacon and Arugula

Spiralized Parsnip Nests with Eggs, Bacon and Arugula

So apparently this week is off to a “pack spiralized noodles into waffles and muffin tins and see what happens” kind of week.

Can you blame me? How gorgeous are these parsnip nests?!

Spiralized Parsnip Nests with Eggs, Bacon and Arugula

I guess I’m just subconsciously praying that someone invites me to a brunch party so I can bring these and yesterday’s waffles?

Whatever the reason, I’ve got breakfast on my mind and I’m obsessed with these parsnip nests. I want to add in meatballs, cheese, jam, avocado – everything!

Let me tell you why parsnips work the best here. When you cook parsnips in the skillet, they break up into small pieces, sort of like slightly long pieces of rice.

Basically, you get grated parsnips without having to slice the tips of your fingers off on your grater!

Spiralized Parsnip Nests with Eggs, Bacon and Arugula

The parsnip noodles are then slightly seasoned with garlic powder, which enhances their savory flavor. They’re cooked in bacon fat (uhm, yes!) and then packed into large muffin tins.

Spiralized Parsnip Nests with Eggs, Bacon and Arugula

Then, they’re baked in the oven for 15 minutes. Then, eggs are cracked in the little cavities you’ve created in the center (see previous picture.) Then, you bake for 10ish more minutes and voila – PARSNIP NESTS WITH EGGS! Eggs in a nest!

Spiralized Parsnip Nests with Eggs, Bacon and Arugula

I promise I’m not just trying to go viral on Pinterest, I’m really just having fun with my spiralizer – and partially going stir crazy, because I’m chained to my desk, working on getting everything I need to get done before I leave for the holidays.

Hot sauce, eggs, bacon and parsnips are a winning combination, so throw a spiralized brunch party and have at it!

ALOHA Chocolate Lover’s Kit

Don’t forget about the giveaway! ALOHA is giving away one lucky reader their Chocolate Lover’s Kit – which, includes 1 original superfood dark chocolate bar, 2 packets of chocolate daily good greens and 2 ALOHA bars! This kit makes a great stocking stuffer or just keep it for yourself as a treat for kicking this year’s ass! Open to US addresses only, giveaway ends Wednesday, December 16th, 5pm EST. Good luck!

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 3 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


5.0 from 1 reviews
Spiralized Parsnip Nests with Eggs, Bacon and Arugula
Prep time
Cook time
Total time
Serves: 8
  • 2 strips of bacon
  • 2 large parsnips, peeled, Blade D, noodles trimmed
  • salt and pepper, to taste
  • ½ teaspoon garlic powder
  • 2 eggs, beaten
  • 8 whole eggs
  • 1 cup baby arugula
  • hot sauce, to drizzle
  1. Preheat the oven to 425 degrees. Grease a large muffin tin with cooking spray.
  2. Place a large skillet over medium-high heat and once heated, add in the bacon. Cook the bacon, about 10 minutes, until cooked through and crispy. Set aside on a paper towel lined plate and when ready to cool, crumble into small “bits.”
  3. Remove all of the bacon fat except for one tablespoon and add in the parsnip noodles. Season with salt, pepper and garlic powder and toss. Let cook for 5-7 minutes or until cooked through and then transfer to a medium mixing bowl. Let cool for 2 minutes.
  4. Add in the eggs to the bowl and toss thoroughly to combine. Pack the parsnip noodles into the muffin holes, trying your best to create a cavity in the center. Cook for 15 minutes.
  5. Remove the parsnip nests from the oven and crack an egg in each. Place back in the oven and bake another 9-12 minutes or until the eggs set. Open the oven and check at 9 minutes - give the muffin pan a shake and if the egg whites are still not set, cook for another 2 minutes and then check again. When done, remove from the oven and immediately top with arugula, bacon and hot sauce.

parsnip nests

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  1. Ohhh, I am going to make this for Xmas morning while we open presents!

    Merry Xmas, Alli, and thanks sooo much for all of you cooking creativity!

  2. These look so good! Would you please clarify the umber of servings? It says 8, but only 4 eggs are called for to fill the nests. Thanks!

  3. Marilyn N-S :-) :

    Hmmm, let me think…is there an ‘un-favorite way’ to enjoy chocolate? Nah…I love it in ‘any’ way! *smile*

  4. Ali, these are brilliant!! I’m adding this recipe to our Christmas vacation menu!!!

  5. Question- will the nests still stay intact if you don’t use an egg? I’m not a big fan of eggs

    • Suzanne, I know this question was directed towards Ali but maybe I can help a little: if you can stomach a toned down eggy flavor, egg whites usually work, as they are a lot more mild and undetectable than plain eggs. If you want to do away with eggs altogether, cheese works as a great binder. Parmasean will leave the nests super crisp, cheddar will give it a very bold flavor, and mozzarella would, I imagine, compliment the parsnip quite well. You could try either sour cream or yogurt. I’ve had mixed results when using both as bases in casseroles, quiches, and fritattas…but to answer your original question, birds nests of most varieties need some kind of binder to hold together well, otherwise they break apart. If you do decide to forgo any egg substitutions, you might be able to crisp yours enough to avoid that problem, but you risk burning them. Hope I helped!

      Side note– Ali, love this site and all your brilliant recipes!

  6. Since hardly a day passes without at least a taste of chocolate for me, i would love to try some new chocolates that I can feel better about eating- especially curled up on the couch!

  7. These are great! I love using prosciutto to do egg “muffins” but I’m definitely trying them with these parsnip noodles!

  8. I don’t think there’s a way that I don’t enjoy chocolate! I mostly just eat a square or 2 off of a good dark chocolate bar.

  9. CHOCOLATE…….anyway. Just love it!

  10. These look so tasty, I’m definitely going to give this recipe a try.

  11. My favorite way to enjoy chocolate is either a really nice European drinking chocolate or dark chocolate bar + jar of organic hazelnut butter = just dip chocolate into the nut butter to get the perfect ratio of nut butter to chocolate!

  12. Lake champlain chocolates, any time anywhere!

  13. I love my dark chocolate with a tall glass of Original Greens Kombucha!

  14. Just bitin in raw :)


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