Spaghetti Breakfast Bake
1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 pint grape tomatoes (halved)
1/2 onion (chopped)
1 spaghetti squash
8 oz. mushrooms
4 oz. bacon
3 teaspoons garlic (minced)
1/2 cup green onions (chopped)
12 large eggs
Cut the spaghetti squash in half and remove all the seeds.
Place each half on a steamer rack used for your instant pot or pressure cooker.
Add 1 cup of water to the pressure cooker.
Close valve and set pressure cooker to manual pressure for 8 minutes.
In a skillet on medium heat, cook the bacon until crispy.
Once crispy, remove onto a paper towel and chop up once cool.
Add mushrooms to the same skillet and cook on medium heat until soft.
Once squash is done, be careful to properly release pressure on pressure cooker.
Once pressure is released, carefully remove each half and set aside.
Once the squash is cool, use a fork to scrap out spaghetti squash into a bowl.
Add and mix bacon, mushrooms, onion, green onion, garlic, and tomatoes to spaghetti squash.
Preheat oven to 350º F.
Add spaghetti squash mixture to a baking dish.
Add eggs into a bowl and mix well.
Add and mix egg mixture into the baking dish with the spaghetti squash.
Bake for around 30-40 minutes or until eggs are set.
Evenly divide casserole into 6 servings to come as close as possible to the given macros.