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Spiralized Parsnip Nests with Eggs, Bacon and Arugula

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 8


  • 2 strips of bacon
  • 2 large parsnips peeled, Blade D, noodles trimmed
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 eggs beaten
  • 8 whole eggs
  • 1 cup baby arugula
  • hot sauce to drizzle


  • Preheat the oven to 425 degrees. Grease a large muffin tin with cooking spray.
  • 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.”
  • 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.
  • 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.
  • 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.