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This Spaghetti Squash Breakfast Casserole with Bacon and Broccoli, easy to make, paleo and Whole 30 compliant. A great, healthy meal for those busy mornings!
So how bout that Superbowl?
I’m kidding, I actually didn’t watch it. We turned the TV to it for about 15 minutes during the 3rd quarter, and then went back to Hulu. I’m not too big on football, and David doesn’t really care for it like he used to. We didn’t know anyone that was having a party (or we weren’t invited to any), so we spent the day at home cooking, rearranging furniture, cleaning and relaxing. This Spaghetti Squash breakfast casserole recipe is one of the things I cooked.
I am a big fan of breakfast casseroles. It’s nice to have something good that you can just heat and eat besides oatmeal and frozen sausages.
This casserole is even easier if, like me, you have leftover pre-cooked spaghetti squash. If not, it’s easy to roast. This spaghetti squash breakfast casserole is healthy and Whole 30 friendly!
- 6 eggs
- 5 slices of bacon
- 1 cup cooked spaghetti squash
- 1/2 cup chopped broccoli
- 1/2 tsp salt
- 1/4 tsp black pepper
To cook spaghetti squash: Preheat oven to 425 degrees. Cut a spaghetti squash and remove the seeded and pulp. Place face-down on a baking sheet. Roast for 30-40 minutes, or until the insides are easily scooped with a fork. Let cool and scoop out the insides with a fork.
Lower the heat to 350 degrees.
Heat a skillet to medium high heat and cook the bacon until it is done. Remove from pan and slice.
Layer 1 cup of cooked spaghetti squash on the bottom of a greased 8x8 baking dish.
Layer the broccoli over the top of the spaghetti squash.
Sprinkle the bacon over the top of the casserole.
Crack the eggs, salt and pepper into a mixing bowl and mix well with a whisk. Pour evenly into the casserole dish. Use a fork to lightly stir the casserole to blend the ingredients.
Place in the oven and cook for 30 minutes, or until the eggs have cooked through.
Let sit for 10 minutes before slicing. Serve and enjoy!