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.

Ingredients
  • 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
Instructions
  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!

, , , , ,

No comments yet.

Submit a comment: