Spaghetti Squash & Egg Breakfast Casserole
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
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
-
Preheat oven to 400 degrees F. Using fork or knife, poke holes all over squash.
-
Place squash on baking sheet and roast 1 hour. Let cool.
-
Slice squash lengthwise, remove seeds. Into bowl, scoop out all strands of squash.
-
Preheat oven to 350 degrees F. Spray 9x13 baking dish with olive oil.
-
In mixing bowl, whisk eggs; add almond milk, spaghetti squash, onion, basil, salt and pepper and mix together well.
-
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.