Spaghetti Squash Breakfast Bake

I have a really bad habit of trying to do too many things in the morning before work. My strange obsession with loading & unloading the dishwasher really interferes with my ability to make breakfast during the week. Sundays end up being the perfect day for me to whip this up.  Once it's done cooking, I separate it into individual servings (ready to grab and go in the mornings.) This lets me start my day with a yummy meal and still gives me time for my odd dirty dish OCD. Win-win.

Another perk to this dish? Since I work out on my lunch break, this breakfast provides me with great nourishment and energy. While I won't get into the exact science of it, this meal has a substantial amount of protein and valuable nutrients to keep me going.


Spaghetti Squash Breakfast Bake

Prep Time: 40 mins
Cook Time: 40-50 mins
Servings: 8

Ingredients:
1 lb mild italian pork sausage, sugar free
1 med. spaghetti squash (~4 cups cooked)
3 cups chopped broccoli
2 cups chopped spinach
10 eggs, whisked
½ cup coconut milk, full fat
2 tbs coconut oil or other fat
1 tsp garlic powder & salt
dash black pepper
Steps:
  1. Bake your spaghetti squash. Keep the oven turned on to 350 after your squash is done.
  2. While the squash is baking, melt 1-2 tbs cooking fat in a pan.
  3. Chop the broccoli & spinach and add it to the pan.
  4. Saute the veggies on med-low heat while covered for 10 minutes, stirring occasionally.
  5. Once your veggies have begun to soften, add the garlic, salt & pepper and mix well.
  6. Remove the veggies and place them in a large bowl.
  7. Using the same pan, crumble in your meat and cook until it's done.
  8. Once fully cooked, use a slotted spoon to remove the pork & add it to the veggies in your bowl
  9. If you have not already done so, use a fork to string your squash & add it to the bowl as well.
  10. Mix all ingredients very well. (Really, use your hands for this! Make sure to break up the big "clumps" of squash strands and get them fully mixed with your meat and veggies.)
  11. Lightly grease a 9x13 dish before spreading your mixture across the bottom.
  12. Whisk the eggs, coconut milk, and any additional salt desired together.
  13. Pour evenly throughout the dish.
  14. Bake for 40-50 minutes until the egg is fully baked and a knife comes out clean.
  15. Let it cool, slice & serve!

Note: VEGETARIAN OPTION - Omit pork and add mushrooms.