Spaghetti Squash Breakfast Cups

Super easy Spaghetti Squash Breakfast Cups by myheartbeets.comThese spaghetti squash breakfast cups are so simple and yet so awesome. They’re perfect for when you’re on the go – they’re sturdy but also soft and creamy. The texture is unlike any other breakfast cup I’ve had before – every bite melts in your mouth.

The best thing about these delicious breakfast cups is that they’re made with just four ingredients: spaghetti squash, ground pork, eggs and season salt.

I like this organic season salt – it’s perfect for days when you don’t want to think about what spices to use – just sprinkle some of this on your meal, and you’re done. It’s a combination of real salt and organic spices like onion, coriander, mustard, black pepper, paprika, celery seed, turmeric and parsley. It’s perfect for these spaghetti squash and sausage breakfast cups!

When you make this recipe, first cook your spaghetti squash using whatever method you like (I’ve listed the oven method below). While that’s cooking, brown your ground pork with the season salt. In a bowl, combine your cooked spaghetti squash strands with your pork and whisked eggs. Mix it all up and spoon the mixture into a greased muffin pan. The recipe below made me 15 egg cups.

spaghetti squash and sausage breakfast cups by

cute little egg pies

Once the cups cool, you can use a knife to lift them out of the pan. I use this kiwi slicer tool (that I randomly found at TJ Maxx) to help me lift things out of muffin pans. I have this tendency to buy random kitchen tools that I don’t need… and that don’t work. This kiwi tool (in my opinion) is terrible for cutting kiwis but it’s a total life saver when it comes to lifting muffins, cupcakes, small things out of small spaces. Yep, I’m totally justifying having this silly tool in my kitchen… I actually use it all the time. Unfortunately, I have yet to find a use for this impulsive and useless pineapple corer purchase… sigh.

Spaghetti Squash Breakfast Cups
  • 1 pound ground pork
  • 1 tablespoon organic season salt, adjust to taste
  • 1 medium to large spaghetti squash (4 cups spaghetti strands, packed)
  • 4 eggs, whisked
To Make Breakfast Cups:
  1. Cook your spaghetti squash (see oven method below).
  2. In a skillet, brown the ground pork with the season salt.
  3. In a bowl, combine spaghetti squash strands and pork. Taste to check for seasoning, then mix in the whisked eggs. (I added an additional ½ tsp seasoning salt at this step)
  4. Scoop this mixture into a greased muffin pan and bake at 350 for 25-30 minutes.
To prepare squash using the oven method
  1. Preheat oven to 375.
  2. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  3. Place squash cut side down in a baking dish.
  4. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.



  1. Melanie Borst says

    I love how simple the recipe is. We love spaghetti squash so I can’t wait to see what my kids think. It would be a simple breakfast to send to school with them.

  2. Nina says

    I use their toothpaste!! I haven’t tried the different seasonings yet though. I can’t wait to try this recipe, thank you for posting!

  3. Alan Kleesattel says

    About how many standard sized muffins does this make?
    They sounds great by the way and a super quick and easy thing to make ahead and re-heat for a satisfying breakfast or even to take along.

  4. Jessica says

    My boyfriend and I LOVE spaghetti squash…this is a great way to utelize it for something other than pasta replacement ^.^

  5. Leann L says

    I think your recipe looks yummy! I am always looking for new ways to make stuff & am definitely going to try your recipe.

  6. Esther R. says

    I love anything made with spaghetti squash. I can’t wait to try your recipe . You have many here that look good.Thanks

  7. Jessica says

    Seriously, I cannot wait to try this recipe. Ingenious! I love spaghetti squash and eat it all the time. A new method I tried recently was to crisp it up a bit in a skillet and then make a nest and crack an egg in the middle. Anyway, I’m always looking for breakfasts that I can make ahead and grab since I’m not at my best in the mornings. Thanks for this!

  8. says

    This looks so easy and tasty- and it also looks just like a good ol’ southern breakfast casserole. Love how you have so many casserole recipes!

  9. Wenny says

    They sound great, but in my country you can’t buy spaghetti squash. Any ideas for substitutes? I am from the Netherlands.

  10. Cynthia says

    The recipe looks yummy! Can’t wait to try it! Redmond products are so awesome. I use all of the ones shown above and highly recommend them!

  11. Emily says

    This sounds sooo good! I haven’t seen a recipe like this in a long time. It’s simple to do, but sounds very savory! THANK YOU SO MUCH FOR POSTING THIS RECIPE!!! The giveway looks awesome too! I love Mud masks, but I haven’t had one in years. Would love to try those out!!! =)

  12. Kim Dobbin says

    Sounds so good! I’m always looking for easy breakfast recipes that are just eggs and I love that I can make these ahead of time.

  13. SuzeH says

    These ARE good. My daughter won’t eat spaghetti squash alone or if she can recognize it, but she does like these. I used seasoned breakfast sausage. My son likes them as he is trying to get more veggies in his life. I’m going to try adding chopped baby spinach leaves next time, too.

  14. Lora Allen says

    Tried to follow on pinterest through your link, did not work. Accessed through mailing list join button. Recipe looks yummy, pinned it.

  15. Birdiebee says

    It looks just scrumptious. I am a spaghetti squash lover so I think this will be wonderful. I had to pin it for future reference. I have never seen any kind of recipe like this before.

  16. Tiffany says

    Love their sea salt! Didn’t see the seasoned salt at my store when looking for a healthy seasoned salt recently, will need to check on that again.

  17. says

    These sound delicious! :)

    Also – very intrigued by the face mask – I’m off to google! 😀

    Thank you for sharing your culinary creations! :) ♥ Dawn

  18. Susan D. says

    I am so thankful I ran across your site while looking for recipes for my Child with allergies. I’ll be studying the dickens out of your site!

  19. Nicole says

    I just ate these for breakfast and they were amazing! I can’t figure out why they are so darn tasty with so few ingredients, but I am in love. Also, to everyone who is hesitant to try them with the pork, I think the combo of pork and spaghetti squash absolutely made these cups. Definitely try it as is at least once. Thank you so much for this awesome blog- I’m trying your butter chicken and naan tonight!

  20. Jennifer Wilson says

    These sound great – but I don’t have a microwave so wouldn’t be able to heat these up in the morning if I made them ahead – are they good straight from the fridge or at room temp? Thanks!

  21. Jen says

    Hi – We eat spaghetti squash at least once a week here. It’s so versatile, and I’m so happy to find a breakfast my SO can just grab on his way out in the morning (I’ll say it, I’m lazy and he gets himself ready for work). We don’t eat pork, so I’ll switch that out for ground beef, but my question, I guess, is about the eggs. We are both allergic to egg whites. Can I do this with just the yolks, or would it be weird?

  22. Irina says

    Hi- I’ve just come across this recipe, it looks really yummy! Could you post a picture of a spaghetti squash – the way you buy it in the shop? I haven’t heard of it before and I haven’t been able to find it in the shops where I currently live.

    Many thanks,

  23. Elyse says

    Hi I love the muffin spaghetti squash breakfast cups idea but I do not eat eggs. Is there a replacement I can use?


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