Fun & Edible Easter Egg Nests
Looking for a fun and creative activity to do with the kids this Easter? What better way than getting your hands a little dirty and making these oh so delicious yet simple Easter egg nests. We’ve got a sweet recipe and a savory one so there is something for everyone!
Brownie Easter Egg Nests
1 batch classic brownies
1 small bag Cadbury Mini Eggs
1. Preheat the oven to 350 degree Fahrenheit
2. Grease the inside of a mini muffin pan and fill each cup half way with the brownie batter of your choice. Bake for 30 mins, or until tops are set.
3. Allow the brownies to cool for 10 minutes, then remove them from the muffin cups.
4. As they cool, the centers will deflate, which is where you can deposit as many cadbury eggs as you’d like.
Spaghetti Squash Nests with Meatball Eggs
Left over base of baked spaghetti squash (3 cups cooked spaghetti squash, 1 raw zucchini grated, 1/4 cup cooked red onion, 1 tsp crushed garlic)
1/2 cups wheat flour
1/4 cup finely grated parmesan cheese
1 1/2 tsp baking powder
1/2 tsp salt
Fresh ground pepper
Your choice of Marinara sauce
Home made or pre made meatballs
1. Preheat the oven to 425 degrees Fahrenheit
2. Combine spaghetti squash, zucchini, red onion, garlic, and whisked eggs.
3. In a separate bowl combine the dry ingredients.
4. Stir squash mixture into dry ingredients until combined.
5. Grease a muffin pan with cooking spray and spoon in the mixture.
6. Push the mixture up along the sides of the muffin cups with a spoon to create a well in the center.
7. Bake for 25-30 minutes.
8. Remove each “nest” from the muffin pan and place upside down on a cookie sheet and bake for another 5 minutes.
9. Heat the sauce and meatballs.
10. Remove the nests from the oven and top each with a meatball and sprinkle with parmesan cheese.