4-Ingredient Salsa Breakfast Bake

Rectangle 58

Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

Fit + Fueled

An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
Get all the tools to take your physique into your hands. Over six-months, you’ll transform your life, mindset, and body in this program that’s part-course, part-coaching, and part-community.

If you follow me on Instagram, you might have already seen this recipe – actually, probably more than once because I’m seriously loving it lately. It’s so easy to make, seriously delicious, and macro-friendly with 14 grams of protein per serving.

I also love this recipe because you can whip it up ahead of time and then reheat it in the microwave for a quickie breakfast. I love topping it with fresh avocado or placing a piece between two slices of toast or an English muffin for a super satisfying breakfast sandwich. Holy yum!

Feel free to select your favorite salsa and/or cheese varieties to personalize this recipe to your own taste preferences. I actually tried a spicy harissa salsa in my most recent breakfast bake, which gave it quick the kick! 🙂 I hope you love this recipe as much as I do. I have a feeling it’ll become part of your regular breakfast (and maybe dinner) rotation!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

4-Ingredient Salsa Breakfast Bake

5 from 1 review



2 pounds spaghetti squash, cooked (strands removed)

3/4 cup salsa of choice

4 large eggs

1 cup shredded cheddar


Preheat oven to 350 degrees F.

Combine spaghetti squash strands, salsa, and eggs in a large mixing bowl until well combined.

Coat a square baking dish with non-stick cooking spray and pour batter inside. Use a spatula to smooth/level the top. Sprinkled shredded cheese on top.

Bake for 30-35 minutes until cooked through and cheese on top is lightly browned.

Remove from oven and allow to cool slightly. Cut into 4 pieces and serve!


  • Serving Size: 4
  • Calories: 231
  • Fat: 12
  • Carbohydrates: 19
  • Protein: 14

You Might Also Like


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!

Join The community

Get recipes, workouts. and discounts straight to your inbox for FREE!


© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.