Description
Description This savory, low-carb breakfast casserole blends roasted spaghetti squash with spicy chorizo, eggs, and melty cheese for a protein-packed start to your day. Perfect for meal prep, brunches, or feeding a crowd, this dish delivers bold flavor and a veggie-forward twist on a classic breakfast bake.
Ingredients
Units
Scale
- 1 medium spaghetti squash halved and seeds removed
- 1 tbsp olive oil
- 1/2 lb ground chorizo
- 1 small onion diced
- 1/2 bell pepper diced
- 6 large eggs
- 1/2 cup milk or dairy-free alternative
- 1 cup shredded pepper jack or cheddar cheese
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Optional toppings chopped green onions, avocado slices, hot sauce
Instructions
- Preheat oven to 400°F (200°C)
- Place spaghetti squash halves cut-side down on a baking sheet. Roast for 35 to 40 minutes or until tender. Let cool slightly, then scrape out the strands with a fork
- Lower oven heat to 375°F (190°C)
- In a skillet, cook chorizo over medium heat until browned. Add onion and bell pepper and sauté for 5 to 6 minutes until softened
- In a large mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper
- Stir in the cooked chorizo mixture, spaghetti squash strands, and half of the shredded cheese
- Pour mixture into a greased 9×13-inch baking dish and top with remaining cheese
- Bake for 25 to 30 minutes, or until eggs are set and top is golden
- Cool slightly, add desired toppings, and serve
Notes
- Make it dairy-free by using almond milk and dairy-free cheese
- Use turkey or soy chorizo for a lighter or vegetarian version
- Store leftovers in the fridge for up to 4 days—great for grab-and-go breakfasts
- Add spinach, mushrooms, or zucchini for extra vegetables
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 215mg
