Recipes

Spaghetti Squash Egg Muffins

squash-egg2

I realize this does not sound like the sexiest recipe out there but it’s gosh darn tasty and cute and fun and you should make them and see for yourself!

To tell you the truth, it’s kind of ironic that I’m posting this recipe now as I personally take an egg vacation. I have been eating eggs every single day for years and years and realized recently that maybe the odd headaches or little bit of strange digestive issues might have to do with my long and drawn out love affair with the awesome, amazing, easy, and delicious egg. Bummed, yes, and my backyard chickens won’t even look at me anymore, but I’m hoping I won’t have to say goodbye to eggs forever so in the meantime, I’ll just torture myself by imagining all of you eating these delicious bundles of joy while I sadly refrain from eating these delicious bundles of joy.

squash-baconSo please, let me know what you think! Are you a fan of spaghetti squash and eggs together? When I make these they disappear faster than I can get them out of the oven and than I hear people walking around the house munching in between yelps of OUCH, HOT, YUM!

Yes people, it’s an exciting life I live!

5 from 1 vote
Print

Spaghetti Squash Egg Muffins

Course Breakfast
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author Sarah Fragoso

Ingredients

  • 5 cups cooked spaghetti squash
  • 8 bacon strips cooked and finely chopped
  • 4 whole green onions chopped
  • 6 eggs whisked
  • 1 cup grated Parmesan cheese optional, kind of – if you omit, use one less egg
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 2 teaspoons black pepper

Instructions

  1. Quick tip to cook a spaghetti squash fast. Poke the squash all over with a knife, place in microwave and cook for 8-12 minutes or until soft. Cut in half (carefully it’s hot), scoop out seeds and shred the squash out of the skin with a fork.
  2. Preheat oven to 350.
  3. Once the squash strands have cooled, mix together all the ingredients with the squash except the eggs.
  4. Now add the eggs and mix well,
  5. Using a 1/3 cup measuring cup, scoop the mixture and fill muffin tins, stir the mixture now and than as you go to keep the eggs mixed with the squash.
  6. Fills approximately 12 tins.
  7. Place in your preheated oven and cook for 30 minutes or until the muffins are done all the way through (use a knife or toothpick to test doneness).
  8. Top with some crème fraiche and chopped chives if desired.

 

Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

You may also like...

11 Comments

  1. Oh these sound great! Is there anything that eggs don’t go well with??? I might add a few chopped peppers to mine!

    1. Yes, chopped peppers is a great idea, these little guys are so versatile! Enjoy!

  2. As you know, I make these all the time, and they never, ever come out of the muffin tin looking all clean and neat like that. What’s your secret?!

    1. A silicon muffin “tin” works great, but with the spaghetti squash muffins, these do not fall like the other ones nor do they stick as badly so even in a regular muffin tin they come out really well. Also, grease with lots of butter. 🙂

    2. use parchment paper muffin liners – they are awesome

  3. Kimberley says:

    Hi Sarah!
    I love this “new” you!
    I stopped listening to the podcast due to various reasons.
    I am so happy reading your blog!
    You come across so real and down to earth, like someone we could sit with over coffee and chat about random things!

    1. Thank you so much Kimberley! I’m loving the “new” me too. 🙂

  4. 2Rae says:

    I think that if you cut up a date or two on the bottom it would taste a bit like you accidentally got some syrup on your egg muffin, like might happen if you had pancakes with your breakfast (that we no longer eat here of course). My carb-a-holic husband likes my “egg muffins” that I make with bacon in the oven like that. I, however, do not like sweet with savory. I make mine without the sweetness. I have some sausage that might end up in these too.

    1. Ohhhh, dates! Never would have thought of that! Let me know if you try them that way! 🙂

  5. Cindy says:

    I wondered if squash and eggs would work so I went to Yummly and found this. Yes, it works! We enjoyed these. I did a variation based on what I had. I used homemade chicken sausages, red bell pepper, and cream cheese. They were so very good!

  6. Lisa says:

    5 stars
    Can you freeze them? Very easy to make can’t wait to taste them

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.