Description
A healthy and filling breakfast casserole that uses spaghetti squash as a base, topped with eggs, veggies, and cheese.
Ingredients
Scale
- 1 medium spaghetti squash
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup onions, diced
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- In a bowl, whisk together the eggs, salt, and pepper.
- Once the squash is cool, use a fork to scrape the insides into a bowl and mix it with the sautéed vegetables.
- Combine the spaghetti squash with the egg mixture and stir in the cheese.
- Pour the mixture into a greased baking dish and bake for 25-30 minutes until the eggs are set.
Notes
- Feel free to add your favorite vegetables.
- This recipe can be made ahead of time and reheated.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg