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!
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