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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.