Spaghetti Squash Breakfast Casserole
Spaghetti Squash Breakfast Casserole Recipe
My favorite stoneware can be found here: www.pamperedchef.biz/katiwoods
I am ALWAYS looks for some way to pack vegetables into our mornings. We are notorious around here for a strictly bacon and eggs breakfast. This spaghetti squash breakfast casserole does just that! With six different vegetables and protein it is the perfect paleo breakfast! This dish can be cooked the night before, cooled and refrigerated so that it can easily be sliced and reheated in the mornings!
1 Spaghetti squash
1 pound ground breakfast sausage (ground pork works fine)
2 cups chopped fresh bell peppers
1/4 cup chopped red onions
1 cup chopped mushroom (OPTIONAL)
2 cups chopped kale
Sliced tomatoes for topping (OPTIONAL)
4 eggs
Salt and pepper to taste
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Instructions:
First thing first… cook the spaghetti squash.
Sauté the onions, pork, peppers until cooked and tender. Set aside.
Pull apart the insides of the squash with a fork. Set aside.
Mix all ingredients together thoroughly.
Pour into a 8×8 or 9×9 baking dish.
Bake at 375 degrees for one hour. Stoneware can be found here: www.pamperedchef.biz/katiwoods
The dish is ready when the center is firm and set-up.
Cool for about 5 minutes and slice and serve!
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Feel free to add or take away any of the vegetables! Kale works great in our family and I love that it does not have a lot of liquid in it after it is cooked. Did you decide to make this? Come back and tell us if you liked it!
23 Comments
Elizabeth
Well, I’m officially going to have to be on the hunt for spaghetti squash out here! This would be so easy to make up on a Sunday night and have breakfast throughout the week! We are a bacon and eggs family too, and that gets boring sometimes (although it’s always delicious!). Thanks for sharing this one! Pinned, and shared over here!
Logan
Do you know if this could be made (without tomatoes) and frozen? I am just wondering if the spaghetti squash would be soupy…
Jill
Logan – I am not sure if you have tried this yet. I made a double batch and froze half of it in individual servings. I reheated it in the oven, and it was great! Not soupy at all.
kara
I was going to precooked the sausage, peppers, onions and mushrooms and make freezer packs that I thaw in the fridge two night before while I bake the squash (plus an extra for dinner). Then at the next dinner bake it. Then eat cold the following morning.
Laura
In progress, I will report back!
Pilar
How many servings in this dish?
Jill
This was fantastic! My husband does not like an “eggy” casserole, so this was perfect! Thanks for sharing!
Kristina
could you substitue anything in place of eggs’s? I recently found I am allergic 🙁
Vickie
One of the pictures looks like it has cheese on top, is that the spaghetti squash that was placed after removing from the oven? Also, what is the yellow at the bottom, is that a yellow bell pepper?
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Jennifer Michelle Bissonnette
Wow! I made this last night, had some for breakfast today. I can’t believe how tasty it is! The squash has a shredded potato taste and consistency. I will definitely make this again. Thanks for sharing!
Jordan
Can this be made ahead and be cooked in the morning?
Sarah
Am I missing something? I don’t see what to do with the eggs?
Diane
In the over…ill let you know it looks fabulous!!!!
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Barbara Brant
I did this twice so far. Great flavor and what a great substitute for potatoes!
I do add 2 more eggs, leave out the peppers ( not a fan and they are a nightshade… Inflammatory!)
Added more mushrooms am
No Swiss chard. Great throughout the week!
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Connie
I love this casserole! Even non-paleo people love it! I make it several times a year and take it to work as a morning treat and everyone loves it (I add a bit of cheese for them)! Working on putting one together now to bake in the morning and take to work!
Adela Neft
I didn’t see nutrition guide. I would like to have this please.