Easy Baked Eggs with Zoodles

Baked Eggs with Zoodles

Wake Up and Spiral: Baked Eggs with Zoodles Magic

Picture this: tender zucchini ribbons lounging in olive oil, baked eggs nestled in their cozy nests, and creamy avocado slices chilling on top—breakfast just got a whole lot brighter!

 

Baked Eggs with Zoodles

Imagine sliding a perfectly golden pan of baked eggs with zoodles onto the table, steam curling into the morning light and a rainbow of toppings waiting to be sprinkled on. This is no ordinary breakfast; it’s a celebration of color, texture, and flavor–all wrapped up in less than 30 minutes. At Loulougirls.com, we believe every meal should feel like a party, and these Baked Eggs with Zoodles deliver the confetti of fresh basil, the sunshine of runny yolks, and the silky smoothness of ripe avocado.

Zoodles (spiralized zucchini noodles) are the unsung heroes of low-carb living, turning veggies into whimsical pasta alternatives that soak up flavor without weighing you down. When baked beneath a blanket of eggs, they transform into tender, flavor-packed ribbons that cradle each yolk like a sunburst treasure. Add a shower of red-pepper flakes for a tickle of heat, and you’re left with a dish that dances between comfort food and clean eating.

Whether you’re fueling a hectic workday, refueling after morning yoga, or simply craving something that feels both indulgent and nourishing, these baked eggs with zoodles fit the bill. They’re gluten-free, grain-free, and naturally keto-friendly. Plus, they’re decked out in avocado’s creamy goodness—a texture dream team alongside the custardy eggs. Ready to spiral your way to breakfast bliss? Let’s dive into this bright, bold, and oh-so-satisfying dish.

My husband is doing so well on this diet. It makes it so satisfying to find new recipes that can mix up his menu. Plus, it’s something that the rest of the family can enjoy too. 

Mike has fallen in love with zoodles. Of course, you can make your own but several stores have them prepared for you and it makes life that much easier.

 

Baked Eggs with Zoodles

Ingredients

• Nonstick cooking spray
• 3 medium zucchini, spiralized into noodles
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 large eggs
• Red-pepper flakes, for garnishing
• Fresh basil leaves, torn or chiffonade
• 2 ripe avocados, halved, pitted, and thinly sliced

Baked Eggs with Zoodles

Ingredients

 

• Preheat Your Oven Preheat to 375°F (190°C). Position a rack in the center so your baking dish receives even heat.
• Spiralize the Zucchini Trim the ends off your zucchini, then use a spiralizer to create long, curly ribbons. If you don’t have a spiralizer, use a julienne peeler or mandoline to achieve noodle-like strips.
• Sauté the Zoodles (Optional but Recommended) In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the zoodles, season with a pinch of salt and pepper, and cook for 2–3 minutes until they begin to soften. This step removes excess moisture and concentrates flavor.
• Assemble in a Baking Dish Lightly coat an 8×8-inch or similar-sized ovenproof dish with nonstick spray. Transfer the zoodles in an even layer, pressing them gently so they form little nests with hollows.
• Drizzle and Season Drizzle the remaining olive oil over the zoodles. Sprinkle a generous pinch of kosher salt and a few twists of black pepper to build layers of flavor.
• Crack in the Eggs Carefully crack one egg into each zoodle nest, distributing them as evenly as possible. The zucchini should cradle the eggs to help maintain shape.
• Bake to Perfection Slide the dish into your preheated oven. Bake for 12–15 minutes, depending on oven strength and preferred yolk consistency. For runny yolks, aim closer to 12 minutes; for more set yolks, bake up to 15–17 minutes.
• Garnish and Serve Once the whites are set and the yolks glisten, remove from oven. Sprinkle red-pepper flakes for a pop of heat, scatter fresh basil over the top, then artistically arrange avocado slices around or atop each nest. Serve immediately with a side of crusty low-carb bread or a green salad.

Baked Eggs with Zoodles

Calorie Count

Each serving (one zoodle nest with egg and avocado) delivers a nutritious morning punch without derailing your diet. Based on four servings, here’s the calorie breakdown:

These baked eggs with zoodles give you a balanced start: protein from eggs, healthy fats from olive oil and avocado, and power-packed veggies.

Nutritional Facts

The table below outlines the estimated macronutrient and micronutrient profile for one serving:

 

Baked Eggs with Zoodles

 

Cooking Tips

• Strain Excess Moisture Zucchini can be waterlogged. After spiralizing, toss the noodles in a clean kitchen towel or cheesecloth and gently squeeze to remove extra liquid. This prevents a soggy bake.
• Preheat the Dish Warm your baking dish in the oven for a few minutes before adding zoodles. The slight heat jump-starts cooking and helps form a lightly crisp base.
• Customize Nest Depth If you prefer extra-tall nests, pile more zoodles in each section. For shallower nests, spread them thinner. Depth affects egg placement and bake time.
• Season in Layers Season zucchini before baking, season the eggs lightly after cracking, and finish with seasoned avocado slices. Layered seasoning ensures every bite pops with flavor.
• Watch the Timer Oven temps vary. Check at 10 minutes, then every 2 minutes thereafter. This helps nail your perfect runny yolk or reach your desired firmness.
• Use Room-Temp Eggs Cold eggs can lower pan temperature and extend bake time. If you have time, let eggs sit at room temperature for 15 minutes before cracking.
• Single-Serve Pans For a portable option, make individual nests in mini cocottes or large oven-safe mugs. Perfect for meal prep or breakfast-on-the-go.
• Garnish Creativity Swap basil for fresh parsley, chives, or tarragon. Each herb brings its own aromatic twist and color accent.
• Clean-Up Hack Line your baking dish with parchment paper, leaving an overhang. After the meal, simply lift and discard, saving scrubbing time.

Baked Eggs with Zoodles

Recipe Variations

1. Mediterranean Twist Add Kalamata olives, diced sun-dried tomatoes, and feta crumbles to your zoodles before baking. Finish with a drizzle of extra-virgin olive oil and chopped oregano.
2. Cheesy Spinach Fusion Sauté fresh spinach with garlic and mix into your zucchini. Before baking, sprinkle grated Parmesan or shredded cheddar over the nests for a gooey finish.
3. Southwest Zoodle Bake Stir in black beans, corn kernels, and a pinch of chili powder into the zoodles. Top eggs with shredded pepper jack cheese and garnish with cilantro and lime wedges.
4. Pesto Power Toss zoodles in 2 tablespoons of basil pesto before layering. The herbaceous punch pairs beautifully with baked eggs and creamy avocado.
5. Smoky Bacon Lover’s Version Crisp and crumble 4 strips of bacon. Mix half into your zoodles and sprinkle the rest on top after baking. The smoky saltiness elevates every forkful.
6. Italian Caprese Style Tuck halved cherry tomatoes and mini mozzarella balls among the zucchini. After baking, drizzle balsamic glaze and scatter fresh basil.
7. Curry Coconut Delight Season zoodles with a teaspoon of curry powder and a pinch of salt. Bake with eggs, then finish with a spoonful of coconut yogurt and fresh cilantro.
8. Mexican Street Corn Inspiration Stir in grilled corn, cotija cheese, and a dash of chili-lime seasoning. Garnish baked nests with a squeeze of lime and chopped cilantro.
9. Herby Garden Fresh Mix finely chopped chives, parsley, and dill into the zoodles. After baking, top with a dollop of sour cream and a sprinkle of fresh herbs.

 

Kid Tips

• Rainbow Nest Challenge Invite kids to layer thin strips of carrot and beet zoodles alongside zucchini for a rainbow nest. It’s a sneaky veggie win and a color explosion.
• DIY Avocado Faces Let little ones arrange avocado slices into silly faces on each nest. Eyes, smiles, and avocado hair make breakfast super fun.
• Egg-Citing Storytime Tell a short story about adventurous “Zoodle Explorers” discovering hidden egg treasures in their garden. Each ingredient becomes a character in the tale.
• Safe Spiralizing Station If kids are old enough, teach them to use a hand-crank spiralizer under supervision. Wearing kid-safe gloves, they can help twist zucchini into noodles.
• Herb Bouquet Snips Provide child-safe scissors and a small bowl of herbs. Invite kids to snip basil, chives, or parsley and sprinkle over the finished nests.
• Colorful Pepper Garnish Instead of red-pepper flakes, let kids choose mild paprika, turmeric, or even a tiny pinch of cinnamon for a sweet twist. They learn about spices while decorating.
• Countdown Bake Timer Set a fun timer tone and let kids watch the countdown. When the buzzer rings, they get to don oven mitts and help bring the dish to the table.
• Plate Presentation Play Provide brightly colored plates and napkins. Kids can arrange nests, avocado, and garnish into smiley faces or animal shapes.
• Miniature Portions Use jumbo muffin tins for individual nests that kids can pick up and eat like little cups.
• Clean-Up Adventure Turn cleaning into a game—“Find the Five Zucchini Strands” or “Capture the Rolling Olive Oil Bottle.” Involve kids in every step for kitchen teamwork.

 

 

Baked Eggs with Zoodles

Your spiralizer is about to become your new best friend. Baked Eggs with Zoodles are proof that healthy can be heavenly, speedy can be special, and breakfast can be your proudest culinary creation. From the first crack of the egg to the final sprinkle of basil, this recipe invites you to savor every step—and every bite.

So spritz that pan, spiralize those zucchinis, and gather avocados for a breakfast that turns the everyday into an edible celebration. Share the nests with loved ones, watch the smiles bloom, and know you’ve crafted something both beautiful and balanced. Here’s to mornings filled with color, flavor, and a dash of kitchen magic every time you bake. Tag us on Instagram or leave us a comment below! We love hearing from you!