Enjoy this casserole at breakfast, brunch, lunch or dinner – any time you please. And because it’s made with spaghetti squash, it’s much lower in carbs than casseroles that incorporate bread. After you’ve roasted the squash, this bake comes together in no time, with all the ingredients melding into savory goodness in one pan. Breakfast casseroles are easy to make and are real crowd pleasers when you need it, but they also reheat nicely if you’re feeding less people. This one offers extra health with the happy surprise of squash.
Spaghetti Squash & Egg Breakfast Casserole
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12
Calories 103 kcal
Ingredients
- 1 large (2 lbs.) spaghetti squash
- 6 eggs
- 12 oz. unsweetened plain almond milk
- 1/2 yellow onion chopped
- 6 fresh basil leaves roughly chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- Spray olive oil
Instructions
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Preheat oven to 400 degrees F. Using fork or knife, poke holes all over squash.
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Place squash on baking sheet and roast 1 hour. Let cool.
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Slice squash lengthwise, remove seeds. Into bowl, scoop out all strands of squash.
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Preheat oven to 350 degrees F. Spray 9x13 baking dish with olive oil.
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In mixing bowl, whisk eggs; add almond milk, spaghetti squash, onion, basil, salt and pepper and mix together well.
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Pour evenly into baking dish and bake 1 hour or until set.
Recipe Notes
Get the staples you need to make this casserole!
Nutrition Facts
Spaghetti Squash & Egg Breakfast Casserole
Amount Per Serving
Calories 103
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 82mg27%
Sodium 240mg10%
Potassium 122mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 221IU4%
Vitamin C 2mg2%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.