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 study 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.

I like this salt so much that I’ve teamed up with Redmond Trading Company for a giveaway! They’ve agreed to send a lucky My Heart Beets reader an Ultimate Variety Pack along with tubes of Earthpaste (toothpaste) and Facial mud! So, basically the winner will have tasty food, a clean mouth and a pretty face ;)

giveaway from myheartbeets.com!I absolutely love all of their real salt – I have to admit though, the season salt is my favorite. 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 myheartbeets.com

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. Unfortunately, I haven’t found a good use for this impulsive and useless pineapple corer purchase yet… sigh.

Anyway, sign up for my giveaway! Win Real Salt!! Update: This is over but check out my giveaway page to see if there’s a current giveaway!

a Rafflecopter giveaway
Giveaway available only to US residents and 18 years and older. 

Comments will not show up until they have been moderated, so please do not re-submit if you don’t see your comment. Giveaway ends on Monday January 27th at 11:59pm Eastern Time. Winner will be chosen at random using a random number generator. The winner will be notified on Tuesday January 28th and will have 48 hours to respond to claim their prize. Failure to respond within the allotted time will result in a drawing to find a runner up.

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.

Spaghetti Squash Breakfast Cups + Giveaway

Spaghetti Squash Breakfast Cups + Giveaway

Ingredients

  • 1 lb ground pork
  • 1 tbs Organic Season Salt, adjust to taste
  • 1 medium to large spaghetti squash (4 cups spaghetti strands, packed)
  • 4 eggs, whisked

Instructions

    To Make Breakfast Cups:
  1. Cook your spaghetti squash (see oven method below).
  2. In a skillet, brown the ground pork with seasoning.
  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.
  5. To prepare squash using the oven method
  6. Preheat oven to 375.
  7. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  8. Place squash cut side down in a baking dish.
  9. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
http://myheartbeets.com/spaghetti-squash-breakfast-cups/

 

Comments

  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. 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!

  18. 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!

  19. 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!

  20. 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?

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