Spaghetti Squash and Sausage Breakfast Casserole

prep:1 hour
cook:1 hour
Difficulty
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Show nutritional information
  • Serves: 8
  • Calories: 339
  • Total Fat: 27g
  • Total Carbohydrate: 1g
  • Protein: 19g
This easy, make ahead breakfast is full of delicious fall flavors and serious nutrition. It is perfect for back to school, or if you're crazy like me and are already thinking about Christmas time... this would be the PERFECT Christmas morning breakfast!

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 375 degrees
  2. Grease a 9x13 pan
  3. Cut spaghetti squash in half lengthwise and scrape out the seeds
  4. Place squash cut side down on a baking sheet and bake 40-45 minutes, or until easily pierced with a fork
  5. While the squash cooks, add ground pork (or chicken or turkey) and onion to a large skillet over medium heat and cook until meat is browned
  6. Add seasonings and mix to combine
  7. Add eggs and coconut milk to a small bowl and whisk to combine
  8. When the squash is finished cooking, reduce oven temperature to 350 degrees
  9. Let squash cool and then scrape out the insides with a fork into greased baking dish
  10. Spread the meat mixture into the pan
  11. Pour the egg mixture evenly on top of the meat and squash
  12. Mix slightly to ensure the egg mixture is spread throughout the pan
  13. Bake for 50-60 minutes until slightly browned and the casserole bounces back slightly when pressed on

Notes

You could replace the plain ground meat and seasonings with your favorite breakfast sausage to save yourself a step, but trust me, the flavor combo in this is amazing!

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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