Spaghetti Squash Breakfast Cups Recipe

Spaghetti Squash Breakfast Cups

Made with only a handful of ingredients, these spaghetti squash breakfast cups are so simple to make an sooo tasty! Make some extras to freeze for those mornings you just don’t feel like cooking.

  • 1 lb ground pork
  • 1 tbs Organic Sea Salt, adjust to taste
  • 1 medium to large spaghetti squash (4 cups spaghetti strands, packed)
  • 4 eggs, whisked
  • ¼ cup of goat, sheep or buffalo milk cheese
  1. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  2. Place squash cut side down in a baking dish.
  3. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
  4. In a skillet, brown the ground pork with seasoning.
  5. In a bowl, combine spaghetti squash strands and pork. Taste to check for seasoning, then mix in the whisked eggs.
  6. Scoop this mixture into a greased muffin pan, top each cup with a bit of cheese and bake at 350 for 25-30 minutes.
  7. Enjoy a yummy breakfast on the go!

Let us know how you enjoyed or modified the recipe, leave a comment below or send us you photos!

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