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

Super easy Spaghetti Squash Breakfast Cups by

Spaghetti Squash Breakfast Cups

5 from 3 reviews
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  • 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:

  • Cook your spaghetti squash (see oven method below).
  • In a skillet, brown the ground pork with the season salt.
  • 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)
  • Scoop this mixture into a greased muffin pan and bake at 350 for 25-30 minutes.

To prepare squash using the oven method

  • Preheat oven to 375.
  • Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  • Place squash cut side down in a baking dish.
  • Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Val says

    5 stars
    Delicious and healthy. Nice change from same ole breakfast. Store well in fridge and easily heat up for quick breakfast. Thanks!

  2. Bettie says

    5 stars
    Thank you so much for posting a great way to use Spaghetti Squash! I love eating it but can’t always think of creative, simple ways to use it. This is especially good for a single person because you can more easily save some for later without it getting too mushy as in trying to save for leftovers!

  3. amy rude says

    5 stars
    I love these breakfast cups. I am having to track my calories, macro nutrients, etc. Do you know how/where I can find all the nutritional info on them? I haven’t been able to find them on MyFitnessPal.

  4. Patti says

    I made these this weekend and everyone loved them. Rather than the Organic Season Salt I used the Italian Sausage Seasoning recipe from the Paleo cookbook Well Fed and I also sautéed diced onions and pepper with the ground pork. Perfect breakfast with fresh fruit for the Whole30! Thanks!

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